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Raspberry Pineapple Chia Seed Jam – homemade jam made in less than 5 minutes! The flavor possibilities are endless, but this Raspberry Pineapple combo is a delicious mix of tart and sweet.
A few weeks ago I decided to skip the grocery store for the week and use up what we already had in the pantry, fridge and freezer. It was a great way to save some money and clear out space. Dinners were easy, but packing my son’s lunch proved harder than I imagined. I usually send him with lots of fresh fruits and veggies, but those ran out in the first day or two. And I didn’t even have any peanut butter or jelly. I do, however, always have lots of bags of frozen fruit in the freezer. Just a few ingredients later, I had myself some Homemade Raspberry Pineapple Chia Seed Jam!
The Advantage of Frozen Fruits
Organic frozen fruit is pretty easy to find and usually at very reasonable prices. They’re also picked at the peak of ripeness and quickly frozen, preserving all of their wonderful nutrients. You don’t have to worry about them getting over-ripe and “going bad” before you have a chance to eat them. Frozen fruits (and veggies!) will be there for you when you’re ready every time.
Frozen Fruit is Versatile
Frozen fruits are great for:
- smoothies – Coconut Water Smoothie w/ Berries & Spinach, Pineapple Coconut Smoothie
- oatmeal – Add frozen berries of choice to my Sweet, Creamy, Customizable, Healthy Oatmeal
- muffins – Blueberry Lemon Cornmeal Muffins, Cranberry Almond Muffins
- pancakes – Mix in a few frozen berries to my Healthy Whole Wheat Flax Pancakes
- homemade jam – like this Raspberry Pineapple Chia Seed Jam!
If you stock up when they’re on sale, you could be making a different flavor of homemade jam every week!
Raspberries and Pineapple
Raspberries and pineapple might seem like an odd combo, and now that I think about it, I don’t think I’ve ever seen pineapple in a jam before. But I love the tart/sweet combo. The sweetness of the pineapple allows for the use of less added sugar. You can even eliminate the sugar all together…or you can add a touch more if you like it on the sweeter side.
Chia Seeds
Chia seeds are considered a superfood for good reason. They contain vitamins, minerals, antioxidants, protein, fiber, and healthy omega-3 fats. They are naturally gluten free and can be ingested whole, unlike flax which needs to be ground in order to benefit from the nutrients. They have the potential to regulate blood sugar and lower cholesterol.
In this chia seed jam recipe, the chia seeds create the gel that holds it all together. Because of their gelling ability, chia seeds make a great egg replacer in baking as well!
How To Use Chia Seed Jam
You can use this Raspberry Pineapple Chia Seed Jam like any homemade or store bought jam. It’s perfect on toast, as part of a PB&J, a wonderful spread for pancakes or waffles, or a spread on crackers. Add it to smoothies, stir it into oatmeal, or top off some homemade n’ice cream. Or you might just want to eat it with a spoon! How would you use your chia seed jam?
Homemade Raspberry Pineapple Chia Seed Jam
I hope you guys love this Raspberry Pineapple Chia Seed Jam as much as we do. If you try it please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Homemade Raspberry Pineapple Chia Seed Jam
Ingredients
- 12 oz frozen raspberries (thawed completely) (fresh fruit can also be used)
- 1 cup frozen pineapple chunks (thawed completely) (fresh fruit can also be used)
- 2 tbsp maple syrup (optional) (or add 3 tbsp if you like your jam on the sweeter side)
- 3 tbsp chia seeds
Instructions
- Place all ingredients in a blender and process until just combined. I like to have a few chunks in my jam, so I only blended for about 10 seconds. If you like your jam smooth, you can blend longer.
- Pour into an airtight jar or container and let it sit for at least an hour to thicken up. I like to use Mason Jars.
- Store in the fridge.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
More Homemade Dairy Free Sauces & Spreads To Love:
Terry Hall
I make Apricot-Pineapple Jam. Am going to try it using this recipe. I hate all the sugar normally needed for jelly/jam. You said if using frozen fruit it makes a sorbet is great. Jam and an instant dessert, two recipes in one. What could be better!
Jenn S.
Apricot pineapple sounds delicious too! Apricots are not as juicy as raspberries, so you might need a bit more liquid. If you’ve made jam before, you’ll know the consistency you’re looking for. Let me know how it turns out!
Rebecca Blackwell
I’ve never seen pineapple in a jam recipe either, but everything about this recipe – pineapple, raspberry, chia seeds – sounds delicious! Can’t wait to try this!
Jenn S.
Thank you, Rebecca! I hope you enjoy it!
amanda -runtothefinish
ohhhhh yes I need this!! i stopped buying any jelly or jam, but have been craving some toast lately and this is what it needs, a whole food option!!
Jenn S.
I hope you love it! I don’t know why I still buy store bought…especially since I usually buy St. Dalfour’s…which is clean, but expensive! It’s so easy to make homemade! I need to do it more often.
Alisa Fleming
I love chia jam and this is an absolutely brilliant fruity combination Jenn! I so need to make this. Hurry up and get here berry season!!
Jenn S.
Fresh berries would be so awesome in this! Definitely can’t wait for summer. In the meantime, frozen berries work just as well. Thanks, Alisa!
Sarah
Love chia seeds and chia jam. I love the addition of pineapple in this recipe and can’t wait to try it! Pinned for later!
Jenn S.
Thank you so much, Sarah! I hope you love it too!
Maria
I love the idea of adding pineapple! Raspberries tend to be tart when mashed so I bet this combo is perfect 🙂
Jenn S.
Thank you, Maria! I love the pineapple in this!
Jessica - Nutritioulicious
Sounds so simple and delicious! Love how it helps cut back on the added sugar too!
Jenn S.
Yes, it really is super simple! Thanks, Jessica!