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!
![Chia jam on crumpet](https://flymetotheveganbuffet.com/wp-content/uploads/2022/04/Chia-jam--819x1024.jpg)
![vegan chia jam with raspberries](https://flymetotheveganbuffet.com/wp-content/uploads/2022/04/vegan-chia-jam-with-raspberries-819x1024.jpg)
![chia-marmelade](https://flymetotheveganbuffet.com/wp-content/uploads/2022/04/schnelle-chia-marmelade-mit-Himbeeren-und-thymian-500x500.jpg)
QUICK & EASY RASPBERRY CHIA JAM
Ingredients
- 125 g fresh or frozen raspberries
- 1-2 teaspoon thyme
- 3 tablespoons chia seeds
- 3 tablespoons coconut sugar
- 1/2 lemon squeezed
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.
CHIA JAM WITH BLUEBERRIES AND VANILLA
![homemade chia jam with blueberries and vanilla](https://flymetotheveganbuffet.com/wp-content/uploads/2022/04/Blueberry-vanilla-chia-jam-819x1024.jpg)
![homemade chia jam with blueberries and vanilla](https://flymetotheveganbuffet.com/wp-content/uploads/2022/04/Blueberry-vanilla-chia-jam-500x500.jpg)
QUICK & EASY BLUEBERRY 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.
If you like my chia jam, you might also enjoy my other recipes in collaboration with Sunday Natural:
- Chagaccino
- Hemp bagels
- Fermented cashew blueberry cheese
- Earl Grey loaf cake
- Superfood burgers
- Chocolate and sea salt granola bars
- Lion’s mane matcha latte
- Hojicha latte
- Superfood pralines
- Hojicha ice cream mini cheesecakes
- Chocolate pudding
- Protein snickers ice cream
- Matcha Pralines
- DIY spice rack
- Almond buckwheat granola clusters
- Matcha popsicles
- DIY yoga mat spray