- ⅓ cup orange juice or white grape juice
- 3 tablespoons chia seeds
- 2½ cups raspberries
- 3 to 4 tablespoons agave nectar
- Combine the juice and chia seeds in a blender. Let mixture soak 10 minutes. Add the raspberries and agave nectar. Blend until mostly smooth. To store, transfer jam to an airtight container and refrigerate for up to a week and a half.