This Raspberry Pomegranate Chia Jam goes great on toast or in a chocolate pudding. It is really easy to make!
During the Fall and Winter months instead of my usual smoothie for breakfast, I tend to eat more hot meals, like Tofu Frittata or Tofu Scramble. I also eat more toast, usually with peanut butter and sliced strawberries or raspberries on top. So, I thought why not make a Raspberry Pomegranate Chia Jam. I love that chia seeds can be used to make jam. They are super healthy, with omega 3s, fiber and protein. They become gelatinous when mixed with water (in case you have never had them), so they make wonderful puddings and jams.
I kept this raw on purpose to keep more of the nutrients from the raspberries. You could also cook them down if you want a thicker consistency. I have included instructions on making it both ways.
I have 40 pomegranates to use up right now, so I included some pomegranate juice. If you want your Raspberry Pomegranate Chia Jam to last a little longer, you could use lemon juice instead. To make the pomegranate juice I blended the arils with water, then strained the mixture through a fine mesh strainer.
I didn’t add a lot of sweetener since I am used to having berries on top of my toast with peanut butter. I personally prefer a breakfast that isn’t too sweet. As always, make sure you taste as you go.
Raspberry Pomegranate Chia Jam
- 12 oz. raspberries
- 1 tablespoon pomegranate juice (store bought or homemade – see below) or lemon juice to preserve longer
- 3 tablespoons chia seeds
- 1 teaspoon agave syrup
- Raw (thinner consistency): Mix all ingredients in a food processor until well combined. If you want it raw, but thicker, pulse to combine. Let sit for at least an hour before serving. Cooked (thicker consistency): Heat raspberries in a pan over medium heat. Cook for about 5-10 minutes, until raspberries are broken down. Mix in pomegranate juice, chia seeds, and agave syrup. Mash with a fork to keep it chunky. Let sit for an hour.
*Note – To make pomegranate juice from a pomegranate, first you will need to slice the pomegranate without cutting all the way through. Next, using a large spoon, tap all the way around the pomegranate to get the seeds out. If you cannot get all of them out, turn the pomegranate inside out and dig out the rest of the arils with your fingers and / or the spoon.
Put the arils and some water into a high speed blender or Nutribullet and blend until mixed thoroughly. Next, strain the juice through a fine mesh strainer to get rid of the fibrous bits. You now have pomegranate juice ready to use!