This chia jam is super quick to make, and includes veg! It has earthy beetroot and zingy raspberries in a healthy jam, thickened with chia seeds. Only 5 ingredients.
chia jam
Chia jam. Oh my. So easy, so quick, so healthy.
I'm never going to buy a jar of fruit flavoured sugar again. Seriously.
This is so much easier to make and is actually good for you.
And the taste? Amazing. If I do say so myself.
I first came across chia jam on Pinterest and I'm so glad that I've finally tried it.
Sometimes it's cooked, but I thought that if it works cooked then I might as well try it raw, and lo, it thickened! Beautifully.
This is a raw, vegan, gluten-free chia jam. With no refined sugar. Bliss.
beet and raspberry
Beetroot and raspberry go fabulously together. Unsure, just trust me.
The beets give an earthiness to the sweet/sharp taste of the raspberries. They're a match made in heaven and perfectly balance each other's flavor.
This quick jam is thickened with nothing but chia seeds! They swell up when wet and get gelatinous. Perfect for an instant jam.
For sweetness, I added a little agave and a dash of vanilla extract. That's it. If you don't like agave, then add maple syrup or another liquid sweetener.
No kilos of sugar, no pectin. And no checking temperatures and setting points.
Boom - instant easy jam. Thanks, chia seeds!
serving suggestions
So, what can you do with this wonderful, fresh, raw, vegan, vegetable-laden chia jam? Serve it how you would any jam!
- On toast
- In jam thumbprint cookies
- Dollop onto oatmeal in the morning
- Spread onto pancakes
- Whiz up some healthy nut butter and make healthy peanut butter and jelly sandwiches
- Spread it on apple slices like in my apple pizzas.
- For something different, you could even mix it with some vinegar for a salad dressing or spread it on slices of apple.
beet & raspberry recipes
Have leftover beetroot and raspberries? Don't waste them, try these recipes:
This beet raspberry smoothie looks incredible.
This raspberry vinaigrette would be great on summer spinach salads.
This beet salad is insanely good.
What about red velvet beet Nutella?
get the beet raspberry chia jam recipe
Did you make this chia jam recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
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Beet and Raspberry Chia Jam (Vegan, Raw)
Ingredients
- ½ ½ a large raw beet (100g)
- 1 ½ cups (200g) raspberries
- 1 teaspoon vanilla extract
- 2 tablespoons agave nectar honey or sugar (to taste)
- 2 tablespoons chia seeds
Instructions
- Blitz the beet, raspberries, vanilla and agave in a blender until as smooth as desired. Add the chia seeds and pulse until just combined.
- Pour into a sterilised jar and leave in the fridge to thicken for at least 30 minutes.
- Keep refrigerated and use within 5 days.
Naz
I love the idea of a jam made without cooking the fruit/veg into oblivion. REally nice and great colour too. I had this on some soaked oats - perfect breakfast on so many levels.
Liz
Hi Kate,
Do you have to blend the beets with water? I've an oltimum blender too and just don't want to risk burning the motor out.
Kate Hackworthy
Hi Liz, I didn't add any water and my motor was fine! Good luck and I hope you like the jam.
Stuart Vettese
I'd never have thought of that combo, but glad to have made it's aquaintance. Thanks for introducing me!
Kate Hackworthy
Ha, glad to aquaint you, Stuart! 🙂
Jen @ Blue Kitchen Bakes
I've recently discovered chia and have been wondering what else I can use it for. This jam looks so tasty and healthy that I'm going to have to hurry up and replace my broken blender so I can try it.
Kate Hackworthy
You can make it with a hand blender, too!
Skye
Ha - I've been wondering about chia jam for a while, toying with giving it a try. You've inspired me, Kate - love these flavours and these magical colours! Plus it's healthy - feel like I'm having my cake and eating it.
Kate Hackworthy
You really should try it, Skye. So easy and healthy. Definitely having your cake and eating it 🙂
Debbie Walsh
So beautiful! I can't believe I haven't worked with chia seeds yet (!) I might just have to start with this recipe 🙂 Thanks!
Kate Hackworthy
I've recently discovered the wonder of chia seeds. They're so great!
Paloma Hermoso
Yummy!!!
Question: if the jar is sterilized, only lasts for 5 days??
Thanks!
http://tinymarmalade.blogspot.co.uk/
Kate Hackworthy
Hi Paloma. Since the fruit and veg isn't cooked, it's best to use it up quickly. But it's so quick to make so I'll just be making it little and often. 🙂
Madeleine Morrow
Had a bag of chia seeds in my cupboard not knowing how to use them. This is the second recipe I have come across today. So it must be the new big thing. This is such an extraordinary recipe that I am going to make it this weekend. I try to not eat jam due too the sugar so this is great. And beetroot is the best veg ever. And I have a blender. Now just need the raspberries which are in season. Let you know how it goes.
Kate Hackworthy
It sounds like this recipe is perfect for you! I hope you like it, Madeleine.
Kavey
I don't think I've ever had chia in any format so not sure I can imagine chia jam. Of course, now I want to try it!
Kate Hackworthy
It's so good for thickening and so amazingly healthy for you. I hope you get a chance to try it, Kavey. 🙂
PassTheKnife
Brilliant idea! I've got some great strawberries that are begging to be jam!
Kate Hackworthy
I've yet to try strawberry chia jam, but I definitely will!
Becca @ Amuse Your Bouche
This is such an interesting idea! LOVE the colour!
Kate Hackworthy
Thanks Becca, the colour is so bright and cheerful 🙂
Ren Behan
Oh so pretty and oh so healthy! Lovely recipe. I add chia seeds to smoothies, and yes, they do thicken so it's such a good idea to use them in a jam recipe. Gorgeous.
Kate Hackworthy
The beetroot does add such a lovely purple to the colour. Chia is so versatile, too!
Sarah, Maison Cupcake
What a fabulous colour! I have a raspberry glut from the garden at the moment so I'll have try this combo in the vitamix.
Kate Hackworthy
I hope you like it, Sarah!
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I noticed the froothie on Jac's blog but now you too! How lucky younger and this jam looks so beautiful. A very clever idea indeed 🙂
Kate Hackworthy
Thanks Laura. This jam is so easy and lovely!
Jeanne Horak-Druiff
Well I never - jam without sugar or pectin!! And just look at that colour... I have to say that even when you do add sugar and pectin, once you have tasted home made jam there's no going back to store bought rubbish 🙂
Kate Hackworthy
Indeed, Jeanne, homemade jam is so much better than store bought!
Camilla @FabFood4All
Wow that jam looks amazing and so bursting with goodness too! I really need to spend time on Pinterest as I don't know anything about Chia so must look into it as I make jam all the time but haven't heard of this one! I see the only draw back is that because you're not heating up the fruit it doesn't keep that long but if you wanted to fill a cake then this would be perfect - thank you so much for the inspiration and mentioning my Vinaigrette:-)
Kate Hackworthy
Thanks Camilla. I made a small batch so that it wouldn't spoil before I can use it. Because there isn't the faff of setting it, you can whip up a new batch in minutes!
Jacqueline Meldrum
That looks lush Katherine, what a great discovery. I must try it.
Kate Hackworthy
Do try it, Jac. It's soooooo easy and such a healthy alternative.
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Well I must be living under a rock because I have never heard of chia jam! It totally makes sense though as a jam gelling agent in lieu of way too much sugar (which puts me off jam in general, unless lower-sugar freezer jam). Great flavour idea too. From a fellow Froothie lover!
Kate Hackworthy
You must try it, Kellie. It's so quick and delicious. In minutes you can use up any fruit and have healthy jam. I'm sure, as such a healthy food lover, you'll really like it.