RASPBERRY PEACH CHIA SEED JAM | V, GF, RSF
Summer time is my favorite season because of all of the amazing summer fruits, including berries. And when raspberries are at their ripest (June-July), one of my go-to recipes is Raspberry Peach Chia Seed Jam. The best part about this jam, and jams in general, is that you don’t need to add a lot of additional sweetner. The natural sweetness of the fruit can be brought out by adding a little lemon zest!
INGREDIENTS
About 1 1/2 cups fresh raspberries OR 1 pkg Organic Frozen Raspberries
2 peaches, chopped
1 Tbsp maple syrup or agave syrup
1 tsp lemon zest (I used a meyer lemon)
1 tsp pure vanilla extract
2 Tbsp chia seeds
METHOD
Mix all of the ingredients except the chia seeds into a small saucepan and cook on medium-high heat for about 20 minutes, continuing to mix so that the mixture does not burn. The mixture will thicken on its own.
When it’s finished, add the chia seeds and mix.
I like to put a used jam jar into the freezer so that when the jam is ready, the coldness of the glass helps to cool the jam.
The jam can be stored for up to a month in the fridge.
- About 1½ cups fresh raspberries OR 1 pkg Organic Frozen Raspberries
- 2 peaches, chopped
- 1 Tbsp maple syrup or agave syrup
- 1 tsp lemon zest (I used a meyer lemon)
- 1 tsp pure vanilla extract
- 2 Tbsp chia seeds
- Mix all of the ingredients except the chia seeds into a small saucepan and cook on medium-high heat for about 20 minutes, continuing to mix so that the mixture does not burn. The mixture will thicken on its own.
- When it's finished, add the chia seeds and mix.
- I like to put a used jam jar into the freezer so that when the jam is ready, the coldness of the glass helps to cool the jam.
- The jam can be stored for up to a month in the fridge.