Recipes

Two Ingredient Raspberry Jam

September 8, 2015

Two Ingredient Raspberry Jam

To be honest, I’ve never liked chia pudding.

To be really honest, I absolutely and totally hate them.

That weird, slimy texture, and those tiny crunchy balls… Nope, those puddings are not meant for me. Maybe I’ve just never made it the right way, or maybe it’s just that my tastebuds are weird, but I guess I’ll just have to live with it haha.

However, after all my downright horrible chia pudding experiments, I was still left with a whole bag of chia seeds. Of course they can be used as an egg replacer, in smoothies and to thicken things in general, but with my 500 gram (yes, 500 gram chia seeds – I don’t know what I was thinking when I ordered them at iHerb) I really needed some other purposes for them to finish them before the expiration date.

Two Ingredient Raspberry Jam

And that is where this amazing jam comes in! Even though there is no cooking involved, the texture of this jam is exactly like you would expect from traditional jam. Because this jam is raw, the super intense raspberry flavor is preserved and there is no need to add any sugar.

And, perhaps most important, the chia seeds are barely noticeable too, as they blend in perfectly with the raspberry seeds, so this recipe is perfect even for chia pudding haters like myself!

Two ingredient raspberry jam
Prep time: 5 mins
Cook wait time: 15 mins
Total time: 20 mins

Ingredients
250 gram raspberries
2 tablespoons chia seeds

Instructions
1. In a bowl, mash the raspberries until desired consistency. I like my jam with some chunks, so I left some whole.
2. Stir in the chia seeds and let sit for 10 to 15 minutes until the chia seeds have soaked up the raspberry juice and the mixture has a jam-like consistency.

Nutritional information per tablespoon (18 gram)
11 kcals
0.2 gram fat
2.1 gram carbs
of which 1.2 gram fiber and 0.7 gram sugar
0.3 gram sugar

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6 Comments

  • Reply Creamy pesto with walnuts and spinach {vegan + gluten free} – That Healthy Kitchen September 22, 2015 at 11:24

    […] ever had, and it is might very well be the easiest recipe on my blog… Although this two ingredient raspberry jam is also super quick and […]

  • Reply Roasted red pepper hummus {vegan + gluten free} + tips for a smoother hummus – That Healthy Kitchen October 3, 2015 at 12:04

    […] making your own jam, pesto or pasta sauce takes a little more time than just buying it in the store, it really is […]

  • Reply PB & Jelly oatmeal {vegan + gluten free} – That Healthy Kitchen October 4, 2015 at 06:47

    […] this PB & Jelly Oatmeal, I have used my Two Ingredient Raspberry Jam, some homemade peanut butter that I made in my Vitamix the day before, and half a Salted Peanut […]

  • Reply Recipe roundup: Best of September – That Healthy Kitchen October 5, 2015 at 23:03

    […] Two Ingredient Raspberry Jam {vegan + gluten free} […]

  • Reply Nutty Raspberry Streusel Bars {vegan + gluten free} – That Healthy Kitchen October 6, 2015 at 14:55

    […] these Nutty Raspberry Streusel Bars was actually quite random. I had yet another batch of my Two Ingredient Raspberry Jam in my fridge that was waiting to be used, and I had some almond flour and loooots of walnuts […]

  • Reply Frosty Basil Lemonade Smoothie – That Healthy Kitchen November 4, 2015 at 16:28

    […] To be honest though, my smoothies are actually almost always the same: some fresh spinach, a banana for sweetness and some seasonal fruit + water. Super simple, super easy, and almost not worthy of being called a recipe. […]

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