raspberry chia jam
A smooth and fruity spread, this raspberry chia jam is healthy, perfectly sweet and ever so delightful to enjoy with your morning toast.
Servings: 10 people
- 2 cups frozen raspberries
- 2 tbsp maple syrup
- 2 tbsp chia seeds
Add the frozen raspberries to a saucepan over medium heat. Add the maple syrup. Over medium-low heat bring to a simmer until the raspberries become soft. After roughly 5 minutes, the raspberries should be soft.
Add the raspberry/maple syrup mixture to a food processor. Begin to pulse and then stream the chia seeds into the processor while it is running. Pulse/blend until smooth.
Add chia jam to a jar and place it in the fridge to set for at least 30 minutes. The longer it sits in the fridge the more jam-like consistency it will be.
Store in a sealed container for 1 week.