Raspberry Chia Jam

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This chia jam is so flavourful delicious. It is naturally sweetened and slightly tart, making it the perfect addition not only to bread and toast, but also to yoghurt, porridge, smoothie bowls and more!

Ingredients

2 cups of raspberries (fresh or frozen)
2 tbsp chia seeds
1 tbsp lemon, lime or orange juice
2 tbsp maple syrup

Method

  1. In a small saucepan, heat the raspberries over medium heat until they are soft and slightly bubbling, about 3-5 mins. Use the spoon or a masher to break the raspberries down as they are heating.
  2. Add lemon juice and chia seeds and mix to combine.
  3. Add maple syrup and stir until mixed through
  4. Remove from the heat and let it cool. It will thicken further as it cools.
  5. Add to a jar to store, and enjoy!

Note:

It will last in the fridge for up to a week. If you won’t consume it in that week, you can freeze it for up to 3 months.

You can also use this recipe and substitute the raspberries for other berries and some fruits. Just be sure to adjust the maple syrup to reflect the sweetness of the fruit. As raspberries are quite tart, you may find that you don’t need as much maple syrup when you use another fruit.

Raspberry Chia Jam2

Raspberry Chia Jam

This chia jam is so flavourful delicious. It is naturally sweetened and slightly tart, making it the perfect addition not only to bread and toast, but also to yoghurt, porridge, smoothie bowls and more!

Ingredients

2 cups of raspberries (fresh or frozen)
2 tbsp chia seeds
1 tbsp lemon, lime or orange juice
2 tbsp maple syrup

Method

  1. In a small saucepan, heat the raspberries over medium heat until they are soft and slightly bubbling, about 3-5 mins. Use the spoon or a masher to break the raspberries down as they are heating.
  2. Add lemon juice and chia seeds and mix to combine.
  3. Add maple syrup and stir until mixed through
  4. Remove from the heat and let it cool. It will thicken further as it cools.
  5. Add to a jar to store, and enjoy!

Note:

It will last in the fridge for up to a week. If you won’t consume it in that week, you can freeze it for up to 3 months.

You can also use this recipe and substitute the raspberries for other berries and some fruits. Just be sure to adjust the maple syrup to reflect the sweetness of the fruit. As raspberries are quite tart, you may find that you don’t need as much maple syrup when you use another fruit.