Baby Jam (Raspberries, Chia Seeds)

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www.theconsciousplantkitchen.com

This baby jam is a sugar-free chia seed jam recipe for a healthy breakfast spread. It's vegan, gluten-free, and keto-friendly.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/baby-jam/ or scan the QR code here ➡️

Prep Time5

Cook Time10

Total Time15

Servings: servings (1 tbsp)

Calories: 12.1kcal

Author: Carine Claudepierre

Ingredients

2 cups Berries fresh or frozen. Can be raspberries or strawberries or blueberries
2 tablespoons Chia Seeds or ground chia seeds (or 2 teaspoons arrowroot flour)

Optional

¼ teaspoon Vanilla Extract
2-3 tablespoons Maple Syrup or sugar free erythritol or 3-4 stevia drops
1 teaspoon Lemon Juice

US Customary - Metric

Instructions

Place the fruits, fresh or frozen, into a saucepan and bring the saucepan to low-medium heat.
Stir and mash fruits with a fork or potato masher to form a fruit mash. If the fruits are frozen, they are difficult to mash straight away, so stir and cook the fruits and mash as soon as they have softened.
Stir in chia seeds or arrowroot flour, bring to a light boil, and stir/cook for 1-2 minutes until the mixture thickens. Remove the saucepan from the heat.
Let the jam cool completely in a glass mason jar for 15 minutes. Then close it with a lid and place it in the fridge to thicken.

Notes

Storage: Store jam for up to 4 days in a sealed jar in the fridge. If the fruits you used are fresh, you can freeze the chia seed jam into ice cube trays. Thaw the portion of jam the day before in a bowl placed in the fridge.

Nutrition