Go Back
An overhead photo of an open face piece of bread with Cinnamon Raisin Almond Butter and Strawberry Chia Jam with an open jar of almond butter, a container of strawberries and a bowl of strawberry jam.
Print Recipe

Cinnamon Raisin Almond Butter and Strawberry Chia Jam

Smooth and creamy Cinnamon Raisin Almond Butter is the perfect complement to this sweet Strawberry Chia Jam.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Breakfast, Snack
Cuisine: American
Author: MaryAnn Dwyer

Ingredients

  • Cinnamon Raisin Almond Butter: Recipe yields about 1 1/4 cups
  • 3 cups Diamond of CA whole almonds, toasted
  • 1/4 tsp. coarse salt
  • 2 tsp. honey
  • 1/2 tsp. cinnamon
  • 1/3 cup raisins
  • Strawberry Chia Jam: Recipe yields about 1 3/4 cups
  • 16 oz. strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. chia seeds

Instructions

  • Cinnamon Raisin Almond Butter: Preheat oven to 350 degrees. Place almonds on a large, rimmed baking sheet. Toast in oven for 10 minutes. Remove and let cool to just warm.
  • Place almonds and salt in the bowl of a food processor. Process until smooth and creamy, about 15 minutes, pausing occasionally to scrape down the sides of the bowl. Add the honey and cinnamon and continue to process for one minute. Add raisins and pulse a few times. Transfer to an airtight container and store in the refrigerator.
  • Strawberry Chia Jam: In a small saucepan, combine the strawberries, sugar and lemon juice. Bring the mixture to a rolling boil over medium heat, stirring often and mashing with a potato masher or wooden spoon. (I like to leave my jam with some bigger chunks of berries) Turn the heat to a simmer (medium-low) and cook for 10 minutes. Remove from heat, stir in the chia seeds, and transfer to glass jars. When jam is completely cool, cover and refrigerate for up to ten days.