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Raspberry Chia Jam

Raspberry Chia Jam
Time
13 minutes
Contributed by
Caroline Trickey
Serves
28 serves
Chia seeds help to thicken up the jam (so it doesn’t run off your toast) allowing much less sweetener to be used. This jam is much healthier than the usual recipe of 50% fruit and 50% sugar!

  1. Place raspberries and honey (or maple/brown rice syrup) in a medium-sized saucepan and slowly bring to the boil, stirring frequently.
  2. Reduce heat to low and simmer for about 2 minutes.
  3. Stir in the chia seeds and cook the mixture for a further 2-3 minutes, stirring from time to time to stop the jam from sticking to the bottom of the saucepan.
  4. Remove from heat and stir in the vanilla paste.
  5. Allow to cool before using.
  6. Store in the fridge.

SHORT DESCRIPTION

Chia seeds help to thicken up the jam (so it doesn’t run off your toast) allowing much less sweetener to be used. This jam is much healthier than the usual recipe of 50% fruit and 50% sugar!

DESCRIPTION

  1. Place raspberries and honey (or maple/brown rice syrup) in a medium-sized saucepan and slowly bring to the boil, stirring frequently.
  2. Reduce heat to low and simmer for about 2 minutes.
  3. Stir in the chia seeds and cook the mixture for a further 2-3 minutes, stirring from time to time to stop the jam from sticking to the bottom of the saucepan.
  4. Remove from heat and stir in the vanilla paste.
  5. Allow to cool before using.
  6. Store in the fridge.

INGREDIENTS

3 cups (400g) organic frozen raspberries
4 tbsp organic honey or maple syrup
2 tbsp organic chia seeds
1 organic vanilla bean, seeds scraped (or 1/2 tsp organic vanilla powder)

Chia seeds help to thicken up the jam (so it doesn’t run off your toast) allowing much less sweetener to be used. This jam is much healthier than the usual recipe of 50% fruit and 50% sugar!

Method

  1. Place raspberries and honey (or maple/brown rice syrup) in a medium-sized saucepan and slowly bring to the boil, stirring frequently.
  2. Reduce heat to low and simmer for about 2 minutes.
  3. Stir in the chia seeds and cook the mixture for a further 2-3 minutes, stirring from time to time to stop the jam from sticking to the bottom of the saucepan.
  4. Remove from heat and stir in the vanilla paste.
  5. Allow to cool before using.
  6. Store in the fridge.

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