Raspberry Orange Chia Jam and 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? 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.

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 for 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.

Both Raspberry Orange and Peach Chia Jam contain the entire fruit, skin and juice included, which again will boost the fiber content, antioxidants and vitamins/minerals. Note, whenever you cook most fruit and vegetables, you do lose some of the nutrients.

Use these jams as you would any other jam:

  • The classic: PB & J or 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 favorite dessert 
  • If you enjoy cheese, try adding the jam on top of light cream cheese for a sweet/savory dip
  • Slather onto pancakes 

Raspberry Orange Chia Jam

Recipe by McKel Hill, MS, RD, LDN

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

Peach Chia Jam

Recipe by McKel Hill, MS, RD, LDN

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*) 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.

You can use white chia seeds 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 but is still delicious!

*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.

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McKel Hill
McKel Hill, MS, RD, LDN, is an internationally known nutritionist and creator of Nutrition Stripped, a plant-based whole foods blog focusing on nourishing recipes. McKel offers one-on-one nutrition coaching in the US and internationally. Connect with her on Nutrition Stripped, Instagram, Facebook, Pinterest, and YouTube for her free cooking videos.