This speedy Chia Raspberry and Lemon Jam is one of those recipes you never knew you needed in your life. Once you have accepted this glorious tiamu (jam) in to your heart, you will never let her go! Made in ten minutes with only a few simple ingredients.
This tiamu (jam) is different from most homemade jams because it doesn't rely on heaps of huka (sugar) or pectin from the hua (berries) to thicken it. Instead, we use our tiny little friends, the chia seeds. Once the kākano (seeds) hit the heat of the hot hua (berries) they begin to thicken them like a touch of magic. 10 minutes is all it takes so let's get to it!
Other recipes with this delicious jam:
My Louise Cake Slice hums with its thick, vibrant raspberry jam layer. My Lamington Cake has it as a filling and topping. These Chocolate and Raspberry Thumbprint Cookies have it as a gooey centre. Let me know if you try these recipes because I love hearing your feedback.
Videography and photography by Sarah Henderson.
CHIA RASPBERRY AND LEMON JAM INGREDIENT TIPS:
- Raspberries: I like to use frozen because they are available all year round. If you have fresh and they are getting old and need to be used, use them instead.
- Sugar: Use white or brown huka (sugar) in this recipe as either will work perfectly.
- Lemon Juice: Fresh is always best when it comes to wai rēmana (lemon juice) but use whatever you have.
- Chia Seeds: Use whatever colour chia seeds you have because they all have the same super absorbent power.
Expert Tips:
This tohutao (recipe) could not be simpler. My only tip would be to try different berries if you want to. Cook them exactly the same way and see what combination you love best then let me know!
STEP BY STEP INSTRUCTIONS FOR THE CHIA RASPBERRY AND LEMON JAM:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Add the Ingredients to the Pan:
Add the rahipere tio (raspberry jam), huka one (caster sugar) and wai rēmana (lemon juice) to a large frying pan or pot.
2. Boil the Ingredients:
Boil over medium heat, stirring occasionally for 5 minutes until the sugar is dissolved.
3. Add the Chia Seeds:
Turn the heat to low and add in the kākano chia (chia seeds).
Cook on low for two minutes and continue to stir the mixture until it begins to thicken.
4. Turn off the Heat:
Leave the pot on the hot element but turn the heat completely off.
Leave the kākano chia (chia seeds) to do their thing. Stir every few minutes.
5. Enjoy the Delicious Jam:
After 10 minutes or so the jam will have thickened to perfection.
Have it warm with ice cream or bottle it up in a recycled jar with a lid and give it to someone that needs some aroha (love).
Storage:
This tiamu (jam) will last up to a week in the fridge.
The above photo is of the Chia Raspberry and Lemon Jam being spread on to the hot base of this Louise Cake Slice recipe.
How vibrant does it look!
Check out some more simple
Techniques:
A few little steps is all it takes to take your baking from simple to wow!
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Chia Raspberry Jam - Tiamu Rahipere Chia
Ingredients
Chia Raspberry Jam - Tiamu Rahipere Chia
- 2 ½ C (300g) rahipere tio (frozen raspberries)
- ½ C (110 g) huka one (caster sugar)
- ¼ C (65 ml) wai rēmana (lemon juice)
- 2 tbsp kākano chia (chia seeds)
Instructions
Add the Ingredients to the Pan:
- Add the rahipere tio (raspberry jam), huka one (caster sugar) and wai rēmana (lemon juice) to a large frying pan or pot.
Boil the Ingredients:
- Boil over medium heat, stirring occasionally for 5 minutes, until the sugar is dissolved.
Add the Chia Seeds:
- Turn the heat to low and add in the kākano chia (chia seeds). Stir until they are well mixed in, cook on low for 2 minutes as you continue to stir.
Turn off the Heat:
- Leave the pot on the hot element but turn the heat completely off. Leave the kākano chia (chia seeds) to do their thing. Stir every few minutes.
Enjoy the Delicious Jam:
- After 10 minutes or so the jam will have thickened to perfection. Have it warm with ice cream or bottle it up in a recycled jar with a lid and give it to someone that needs some aroha (love).
Storage:
- This tiamu (jam) will last up to a week in the fridge.
Emily
This is on my to do list this week. Love the sound of it and could find so many other uses for it as well. Nga mihi
Naomi Toilalo WhānauKai
Kia ora Emily! That is so cool to hear, it is such a fun recipe to make and awesome to the power of those tiny little chia seeds! Enjoy! Āku mihi nui.