This Raspberry Jam is quick and easy, only needing 3 ingredients and comes together in less than 10 minutes!
The Friends episode of Monica making the jam and Joey eating it all, will forever be etched on my brain whenever I make jam, eat jam, or think about jam. So funny!
My mom passed this raspberry jam recipe along and I was so excited. I’ve always wanted to make jam, but canning intimidates me. This raspberry jam, however, doesn’t require the need to boil or sterilize glass, or special equipment. All you need is a pot, lidded jars, and 3 ingredients (not including the water.) YES!
The secret is in the chia seeds.
Sister Jen informed me that chia seeds are used to make those chia pets. And I sort of wished I didn’t know that. It’s like eating bird food. WEIRD. But when chia seeds are combined with liquid, they plump up and have the texture of tapioca. AWESOME.
what are chia seeds
Chia seeds are tiny edible black seeds from the flowering plant Salvia hispanica, which is in the mint family. They’re loaded with nutrients that benefit the body and mind.
- They are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium.
- A 1-ounce serving of chia seeds also contains 5.6 grams of protein.
- The seeds are very absorbent and develop a gelatinous texture when combined with water, milk, juice, or yogurt.
This Chia Seed Pudding is a great example and one of my favorite breakfasts!
ways to use this jam
- Spread on toast.
- Mixed with some plain Greek yogurt or cottage cheese, topped with granola.
- Blended into a smoothie.
- Dolloped on top of vanilla ice cream.
- Spread on homemade crepes.
- Liven up boring cheesecake.
- And would make a wonderful gift!
This raspberry jam would also work great with blackberries!
other condiment recipes we love!
3-Ingredient Raspberry Jam
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup chia seeds
- 1 cup water
- Place all ingredients into a medium-sized heavy metal pot; bring to a boil. Reduce heat so the contents of the pot don’t splatter everywhere, but still bubbles in the pot.
- Stir constantly so the mixture doesn't stick and the seeds don't burn, until the jam has reduced and thickened to the point where it drips off the spoon slowly, about 5-7 minutes, mashing up any berries that don't break down on their own.
- Take off the heat and allow to cool for about 15 minutes.
- Pour into clean glass jar/s, leaving a 1/2 inch clearance from the top.
- Allow to continue cooling.
- Seal with lid and place in the fridge overnight to cool completely.
- Enjoy on toast, mixed with yogurt, on crepes, or by itself!