Chia seed jam is super quick and easy to make. It's raw, thickened with chia seeds, and doesn't rely on pectin or a ton of sugar to set. Not only is it vegan and paleo (as most regular jams are) but it's also raw, sugar-free, keto friendly.
Add the raspberries, monk fruit sweetener, and lemon juice into a high-speed blender. Blend for a couple of minutes, until the raspberries are completely pureed.
Place a fine mesh sieve over a medium bowl. Pour the raspberry puree into the sieve. You'll end up with the raspberry juice in the bowl, and the pulp and seeds in the sieve. Using a large spoon, begin working the fruit through the sieve, leaving only the seeds behind. (It took me ~ 5 minutes to strain the 2 cups of raspberries).
Add the ground chia seeds. Stir until well combined.
Cover and place the jam in the refrigerator for at least 30 minutes. ( The chia seeds will absorb the fruit juices, swell, and thicken the mixture to a jelly-like substance).
Once set, transfer the jam into canning glass jars with a lid. Store in the refrigerator for 1-2 weeks. For long term storage, freeze for up to 3 months.
*If you use a different sweetener, you might need to adjust the quantity of the sweetener. Also, if you use a liquid sweetener, you might need to add slightly more chia seeds.
Total time does not include letting the jam set (~ 30 minutes).