Raspberry & Vanilla Chia Jam

March 16 2015
« SCROLL PHOTOS LEFT TO RIGHT »

There is nothing like enjoying a warm cup of tea, and a fresh piece of toast with jam, on a cold crisp winter’s morning. Making traditional jam can often be a long and temperamental process that usually requires a large amount of refined sugar. My Raspberry and Vanilla Jam on the other hand, is healthy, super easy to make, and tastes amazing (if I do say so myself).

I love eating this fresh and fruity jam on spelt sourdough with coconut butter, yum! I’ve also recently used it in my Raw Vegan Monte Carlo recipe which I’ll be featuring on the site very soon.

Maybe one day I’ll create my own traditional jam recipe, but for now, it’s quick and easy chia jam for the win!

This jam will keep in the fridge for about two weeks.

Enjoy!

 

 

 

Raspberry & Vanilla Chia Jam  |  Gather & Feast

Ingredients

GF, VGN, RSF
5 mins
10
  • 2 cups frozen raspberries, thawed
  • 2 tbs rice malt syrup
  • 3 tbs raw honey or pure organic maple syrup
  • 1 tsp vanilla bean powder
  • ¼ cup chia seeds

Method

  1. Add all the ingredients into a food processor and blend until almost smooth (about 2 minutes).
  2. Pour the jam into a sterilised jar and refrigerate overnight. Yes it is that easy!
  3. Jam is best eaten within 2 weeks. 

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Peanut Butter Nutty Chocolate Slice

October 22 2019
Quick & easy peanut butter nutty chocolate slices - the perfect refined sugar-free snack!
Read more

Raw Lemon & Caramel Cheesecake with Buckini Base

November 19 2015
Light and fresh with flavours of lemon, caramel and vanilla.
Read more

Spiced Poached Pears with Salted Caramel

November 13 2014
I LOVE pears! I love them raw, in salads, on a cheese board and don’t even get me started on pear sorbet!
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. A site full of delicious food, simple wholesome recipes & the occasional sweet treat. x  

Read more