Collaboration with Sunday Natural
This is a super quick and easy recipe for chia jam with either raspberries and thyme or blueberries and vanilla. You’ll also need chia seeds, a lemon and some coconut sugar, a saucepan and 10 minutes. That is it! This recipe makes about 200 ml or a three quarter cup.
The omega-3 and fibre rich white chia seeds*, which thicken the jam, and the coconut sugar*, which adds a nice caramel note and has a low glycemic index, were provided to me by Sunday Natural to make my chia jam.
And now let’s make some delicious chia jam!
QUICK & EASY RASPBERRY CHIA JAM
Raspberries, thyme, chia seeds, lemon and coconut sugar, a saucepan and 10 minutes, that's all you need to make this delicious vegan chia jam.
Ingredients
- 125 g fresh or frozen raspberries about 1 cup
- 1-2 teaspoon thyme
- 3 tablespoons chia seeds
- 3 tablespoons coconut sugar
- juice of half a lemon
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Put all the ingredients into a small saucepan. Bring to a boil while stirring, then turn down the heat and simmer for a few minutes. Mash with a fork or potato masher.
- Let cool off and keep in the fridge in an airtight container. It will keep for at least a week.
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet
CHIA JAM WITH BLUEBERRIES AND VANILLA
QUICK & EASY BLUEBERRY CHIA JAM
Blueberries, vanilla, chia seeds, lemon and coconut sugar, a saucepan and 10 minutes, that's all you need to make this delicious vegan chia jam.
Ingredients
- 125 g fresh or frozen blueberries about 1 cup
- 1 teaspoon vanilla
- 3 tablespoons chia seeds
- 3 tablespoons coconut sugar
- juice of half a lemon
Instructions
- Put all the ingredients into a small saucepan. Bring to a boil while stirring, then turn down the heat and simmer for a few minutes. Mash with a fork or potato masher.
- Let cool off and keep in the fridge in an airtight container. It will keep for at least a week.
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet
If you like my chia jam, you might also enjoy my other recipes in collaboration with Sunday Natural: