Recipe: Raspberry Chia Jam

Our raspberry bushes are LOADED, which means the kids and I are making jam. 

I've substituted refined sugar for maple syrup and thickened our jam with chia seeds which are a great source of fibre, omega-3 fatty acids, protein, and antioxidants! Meaning your heart health, cholesterol levels and digestion will thank you. 

This recipe takes you 5 minutes to whip up and is finger licking delicious! Serve on a fresh slice of sourdough toast or your Sunday morning waffles.

xo Bek

Ingredients

  • 2 cups raspberries

  • 3 tablespoons chia seeds

  • 2 tablespoons maple syrup

Preparation

  1. Heat the raspberries in a small saucepan over medium heat, stirring and mashing until the berries begin to break down and bubble.

  2. Stir in the chia seeds and maple syrup.

  3. Remove from heat and let cool for 5 minutes.

  4. Transfer the jam to your sealed glass jar of choice or serve immediately. Makes 1 1/2 cups.

Tips

  • Enjoy your raspberry jam on fresh sourdough toast, waffles, yogurt, and ice cream!

  • Refrigerate for up to 1 week or freeze for up to 3 months.

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