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.
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How To Make This Recipe
- Raw: Mix all ingredients in a food processor. If you want it thicker, pulse to combine.
- Cooked: Heat raspberries in a saucepan over medium heat. Cook for 5-10 minutes, until raspberries are broken down. Add in chia seeds, pomegranate juice, and agave syrup. Mash with a fork to combine.
- For Both Raw and Cooked: Let it sit for an hour to thicken.
How to Use Chia Jam
- in yogurt
- on toast
- in smoothies
- eaten by the spoonful
- I have 40 pomegranates to use up right now, so I included some pomegranate juice. If you want your 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.
- You could use maple syrup or simple syrup instead of agave syrup.
How Long Will It Last?
This raspberry chia jam recipe will last about 1 week in an airtight container in the fridge.
There's no need to buy jam with all that sweetener when you can make your own healthy chia jam at home and control how much sweetener goes in it.
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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: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.