I always keep a jar of this in the fridge. It’s so yummy to put in porridge, on toast (with almond butter) or just spooned straight out of the jar. It’s also super easy and full of goodness. Enjoy!
Serves: about 1 jar
Time: 20 minutes, plus cooling time
Ingredients
600g of raspberries, fresh or frozen (I use frozen as they are a lot cheaper!)
1 tablespoon maple syrup
3 tablespoons chia seeds
Method
1. Put the raspberries and maple syrup in a pan and allow to cook for about ten minutes. They should have broken down and released a lot of juices. I like to mash them with the back of a spoon as they are cooking. Make sure to stir frequently so that it doesn’t burn to the bottom.
2. Stir in the chia seeds and cook for another ten minutes or so.
3. Take pan off heat and allow jam to cool. As the mixture cools, the chia seeds will absorb the moisture and create the jam-like texture we all know and love.
Keep in a secure jar in the fridge for up to two months.