Raspberry Chia Jam

 
raspberry chia jam
 
Disclosure: I was paid by Natural Delights to write this post/recipe. But rest assured, all thoughts and ideas are my own, and I would never recommend a food or product I didn’t fully believe in.

If your kids are anything like mine, they LOVE a good ol' PB&J. This Raspberry Chia Jam is the PERFECT way to give them what they want, without worrying about all that added sugar found in store bought jams and jellies. The natural sweetness of medjool dates helps it taste so close to "regular" jelly, I promise they won't notice the difference. (Or if you have a spouse/partner who loves PB&J as much your kids, this will come in handy too!) They'll never know it's really just mashed up fruit with a hint of natural sweetness. And if you're worried the chia seeds won't go over so well, you can leave them out (it will just be slightly more liquid, as the chia seeds help everything gel up nicely.)


raspberry chia jam

Raspberry Chia Jam

1 cup raspberries
1 Tbsp chia seeds
2 Tbsp Medjool Date paste*

In a medium size bowl, mash the raspberries with a fork. Add in chia seeds and Medjool Date paste. Stir until fully combined. Pour the jam into a mason jar or another container with a lid. Store in the refrigerator for at least 4 hours before eating. Enjoy!


Medjool Date Paste

6 Natural Delights pitted medjool dates

2 cups filtered water

Combine medjool dates and water in a small saucepan and bring to a boil. Let boil for 10 minutes with lid on. Remove from heat and let it cool for 10-15 minutes. Place medjool dates and 1/4 cup of liquid in food processor and process until smooth. (You may need to stop and scrape down the sides 1-2 times.) Store in a small mason jar or another container with a lid for up to 7 days.

 
raspberry chia jam