This all natural, 4 ingredient spread is quick, delicious, and easy to prepare! With no refined sugar, our chia raspberry fruit spread is gluten-free as well as versatile on a variety of food. Whether drizzled over brie on a cheese board or slathered on our morning muffins, we are sure it’ll make a memorable impression on anyone that tries it.
Jam isn’t always a staple in our household, but the ingredients to make this simple spread are! Our family really enjoys raspberries and I have a tendency to over-buy when at the store. Instead of throwing them in the freezer for later use, I found its super simple to make this raspberry chia fruit spread instead. The magical ingredient is the apple!
I don’t think I’ve ever purchased pectin before and haven’t a clue where to locate it in the store. But over a series of trial and error, we realized our spread just wasn’t thickening enough. After a ton of researching, we realized that raspberries are a fruit that is super low in pectin, whereas apples are naturally high in pectin. By shaving the apple into the raspberry, we solved our problem! The tartness of the raspberries overpower the apple enough to where you might not even realize there is one in the jar 😉
What is pectin?
Pectin is a naturally occurring substance found in berries, apples and other fruit. It’s considered a polysaccharide. It is extracted from apples to help jams and jellies thicken. When mixed with sugar, it helps create the consistency we are typically familiar with today in jams.
How do I store my raspberry chia fruit spread?
We recommend you boil a mason jar and its top to sterilize it first. Once you pour your jam mixture into the jar, you can refrigerate for up to 14 days for maximum freshness. (It has never lasted that long in our fridge!) If you are interested in canning for later consumption, this is a great site to help you do just that.
Ingredients for the chia raspberry fruit spread:
- 1 Apple
- Chia Seed
How to Make Chia Raspberry Fruit Spread
Once you wash (or defrost) your berries, place in a saucepan with your agave
Shave your peeled and cored apple into the sauce pan with the other two ingredients.
Constantly stir until they come to a boil. Simmer on low for about 15 minutes.
Turn off burner and crush berries with the back of the spoon. We use a rotating whisk which preformed the job beautifully.
Slowly pour your chia seeds into the mixture while mixing.
Once cooled to room temperature, transfer to a container of your choice for storage. Enjoy!
This spread is just thick enough that it doesn’t drip off the spoon, yet spreads beautifully on banana bread or mixes easily in our chia pudding. It isn’t overpowered by sweetness but has just enough to cut some of the tartness of the raspberries. My kids love this on their PB&J, toast and on cinnamon graham crackers. My husband and I enjoy it on our morning muffins, banana bread, brie – just about everything! We hope you find this to be a well-loved staple in your house like us!
- 12 ounces of Raspberries
- 1 Whole Apple, shaved
- 2 TBS agave
- 2 TBS Chia Seed
- Rinse raspberries and add to sauce pan.
- Add 2 tablespoons of agave to pan.
- Grate peeled and cored apple into sauce pan and mix until combined.
- Turn burner on to medium heat.
- Continuously stir for 15 minutes.
- Turn off heat and crush berries.
- Pour in chia seeds and completely combine.
- Pour into mason jar and let completely cool.
- *Can be stored up to 10 days in the refrigerator.
Amount Per Serving: Calories: 124Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 3mgCarbohydrates: 26gFiber: 9gSugar: 14gProtein: 2g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)