Raspberry Orange Chia Jam & Peach Chia Jam

If you follow me on Instagram, you saw a picture with Rosemary biscuits and Cheddar Jalapeno biscuits (for my visiting cheese loving family members) served with a Raspberry Orange Chia Jam. Today I’m here to share the chia jam recipe and a bonus recipe using one of my favorite fruits of the season, peaches (from The Peach Truck)! Speaking of peaches, did you know August is National Peach Month? Well know you do! Justification for all my peachy goodness I’ve been bringing you lately such as the Raw Peach Tart and Peach Fig Galette with Coconut Whipped Cream.

Raspberry Orange Chia Jam & Peach Chia Jam | nutritionstripped.com

Why use chia seeds in jam? First, let’s revisit the traditional ingredients used to make jams and jellies: pectin, sugar (loads of refined sugar actually!), and obviously the fruit or fruit juice. Quick side note, jams contain both the whole fruit and fruit juice, whereas jellies purely contain the fruit juice with the pectin and sugar. Both jams and jellies can be made sweet or savory.

You all know I love chia seeds, click here to learn more about the health benefits of chia seeds. I’d rather use chia seeds, which I always have on hand, versus pectin for jams not only the convenience but for the added boost in nutrition and fiber. If you’re going to have jellies and jam, which typically contain a large amount of simple sugars, why not boost the fiber content to balance it out a bit? That’s exactly what I’m doing here today with these two recipes below.

Raspberry Orange Chia Jam & Peach Chia Jam | nutritionstripped.com

raspberry-chia-jam-mckel-hill

Both Raspberry Orange and Peach Chia Jam contain the entire fruit, skin and juice included, which again will boost the fiber content, anti-oxidants, and vitamins/minerals. Note, whenever you cook most fruit and vegetables, you do lose some of the nutrients- nothing to analyze further.

Use these jams as you would any other jam |

  • The classic: PB & J, AB & P (almond butter and peaches!)
  • Spread//  on toast (gluten free for me!)
  • Dollop//  on rolled oatmeal, quinoa, or millet for breakfast with a dash of cinnamon
  • Add a heaping tablespoon to your dessert (like Dark Chocolate Avocado Mousse…yum!)
  • Dip// If you enjoy cheese, try adding the jam on top of light cream cheese for a sweet/savory dip
  • Swirl//  into Simply Coconut Milk Ice Cream or BanaNO Cream for a fruity twist
  • Spread// on sandwiches for a sweet/savory combination
  • Pour// onto pancakes such as Simply Oat Pancakes or Coconut Flour Crepe Cakes
  • so much more!
Raspberry Orange Chia Jam
 
Prep time
Cook time
Total time
 
A sweet, tangy, and citrus infused chia seed jam made with raspberries.
Author:
Recipe type: jam, spread, dip
Ingredients
  • 3 cups raspberries, frozen or fresh
  • 1 juice of orange
  • ¼ cup maple syrup or local honey
  • 3 Tbs. chia seed, whole seeds
  • 2 Tbs. orange zest
  • ½ tsp. vanilla extract
  • dash of cinnamon
  • pinch of sea salt
Instructions
  1. Bring raspberries, orange juice, and maple syrup to a boil.
  2. Add chia seeds.
  3. After a boil, turn down the hit to low and simmer for 15 minutes or until thickened.
  4. Lastly, off the heat, add vanilla and cinnamon.
  5. Keep cool in the refrigerator.
  6. Enjoy!

IMG_1295 660 IMG_1287 660

Raspberry Orange Chia Jam & Peach Chia Jam | nutritionstripped.com

 TIPS// 

  • You can use white chia seeds, like these, if you want the Peach Jam to be brighter in color. I used black chia seeds for this recipe, which alters the shade of the peach color- still delicious!
  • Jam consistency } for a chunkier jam, dice the peaches and allow to reduce. For a smoother consistency, blend 3/4 of the recipe in a Vitamix or high speed blender then add back into the remaining mixture on the stove top. This will create a smooth texture with some peach chunks.
Peach Chia Jam
 
Prep time
Cook time
Total time
 
A sweet peach chia seed jam perfect to celebrate all the flavors of peach.
Author:
Recipe type: spread, dip
Ingredients
  • 3 cups of fresh peaches, diced
  • 3 Tbs. chia seed
  • ¼ cup maple syrup
  • ½ tsp. vanilla extract
  • dash of cinnamon
  • pinch of sea salt
Instructions
  1. Bring peaches and maple syrup to a boil.
  2. Add chia seeds.
  3. After a boil, turn down the hit to low and simmer for 15 minutes or until thickened.
  4. OPTIONAL// may take ¾ of the mixture and blend to a smooth consistency and then add back into the remaining mixture in the pot.
  5. Lastly, off the heat, add vanilla and cinnamon.
  6. Keep refrigerated
  7. Enjoy!

Sugar-free version | Note, if you want to substitute the maple syrup for stevia you may do so, but keep in mind the jam may not result in such a thick consistency as when using the maple syrup. I would suggest using stevia extract after the mixture has cooled or stir in dried stevia powder (the real deal, which is in it’s raw state).

Storage | You’ll want to keep these in the refrigerator until use. I like to keep mine (as with most of my home made dips and sauces), in small air tight mason jars or this adorable one. I’ve made a batch that’s lasted me (until I finished it off) for a good two weeks. Possibly longer, like I said, I ate it quicker than it’s “shelf” life hehe.

What would you use with these two types of jams? Do you have a favorite jam flavor? Comment below and maybe I’ll make your favorite jam next time!

Jam on friends,

xo McKel

Facebook Twitter Pinterest Email

STAY CONNECTED

Sign up to get the latest nourishing recipes from Nutrition Stripped directly to your inbox!

Comments

  1. marlies says

    I bought a ton of peaches at the farmers market (no self control, what can I say) and I won’t be able to eat them all before they go bad so this recipe is perfectly timed! :) About how much would you say you got out of this batch?

  2. Nathalie says

    I am so happy that I have found your recipe. :) I was not able to eat any kind of jam, because of my intolerance of sugar and so on. Thank you a lot and best regards from Germany!

  3. Randy Swenson says

    The “GINGER PEOPLE” make a ginger syrup. I will try using this in place of the maple syrup. If you can’t find the ginger syrup try ginger juice in place of vanilla extract

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>