Peanut butter & jelly sandwiches are incredibly nostalgic for so many of us. But the Wonder bread, Kraft peanut butter and grape jelly versions we’re so familiar with don’t feel aligned for us any more. Our tastebuds have evolved and now naturally crave more complex and nourishing flavours that we fulfill with things like wholegrain sourdough, natural almond butter, and fresh homemade chia jams. Regular jams tend to be overly sweet and are packed with sugars that only add to the blood sugar roller coaster that so many of us are riding daily. Homemade chia jams on the other hand and super easy to make, are packed with fibre and much smaller amounts of natural sugars. Plus they’re super versatile and can be made using whatever fruits are locally and seasonally available to you.

One of our favourites is raspberry, because it’s slightly tart, sour and perfectly sweet. You can use both fresh or frozen fruit, so just go with whatever easier for you!

Raspberry Chia Jam
Makes about 1 cup

2 Cups Raspberries
2 Tablespoons Chia Seeds
1-2 Tablespoons Raw Honey or Maple Syrup
1-2 Teaspoons Fresh Lemon Juice

Add berries to a small saucepan and cook over medium heat, until they soften and release their juices. Use a spoon to gentle crush and mash the berries.
Mix in the chia seeds and desired amount of sweetener and lemon juice. Taste then add more sweetener or lemon juice as needed.
Remove from heat and along to cool and thicken, stirring occasionally. Transfer to a glass jar and keep in the fridge for up to 1 week.


 Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer, and write currently based in Toronto. She hopes to inspire and empower others by creating nourishing foods, living a sustainable life, promoting holistic healing and sharing thoughtful writing.


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