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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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
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
yeya01 says
This sounds freaking amazing. Love it!
Willow Moon says
Thanks!
Vicky @ Avocdo Pesto says
Woah how did you get your hands on 40 pomegrantes? Send some over to me : ) These jam sounds great I’ve made chia pudding before but never jam – need to try that too!
Willow Moon says
I got the pomegranates from Market on the Move (Arizona only). You pay $10 and get up to 60 lbs. of produce. I have a love/hate relationship with it, because usually I am the only one eating squash after squash (or whatever I get). It’s funny you commented on it, because this is probably the first post where I didn’t mention where I got all the produce from! As a writer, I was getting sick of mentioning it over and over again, but it does leave questions when you mention so many pomegranates, doesn’t it!
Everyday Sarah Jane says
This looks and sounds absolutely delicious! I love adding chia seeds to anything/everything I can…and I love raspberries and pomegranates. How perfect!!
Willow Moon says
Chia seeds are fabulous, aren’t they! I have been eating chia seeds on a sliced Granny Smith apple with peanut butter and coconut oil (solidified). The chia seeds add a really nice crunch to the creaminess of the peanut butter and coconut oil.
Everyday Sarah Jane says
Sounds delicious!
Julia says
I never thought about using chia seeds in jam, but it sounds delicious. How long does the jam keep fresh?
Willow Moon says
First, I need to say that I ate this jam up within 5-6 days – both the raw version and the cooked version, so I haven’t actually tested how long it will last. I did read another recipe that said a cooked version could last for as long as 2-3 weeks in the fridge. If you are into canning, and can get a good seal, it will last longer. I haven’t done any canning myself. Since the recipe makes a fairly small amount of jam, I would think that it is doable to eat it within a week. I have a chocolate pudding recipe coming in the next week or so that I ate it with. If you make that, there will be no problem eating it up quickly!
nicoleleemcneil says
mmmmm this sounds fabulous! can’t wait to try! going to pin for later 🙂
Crystal says
This was not only easy to make but tasted great too! Thanks for sharing!
Willow Moon says
Thanks Crystal!