Raspberry chia seed jam

This is a really easy jam recipe that takes all of 5 minutes. The chia seeds make it very nutritious and I used rice syrup to sweeten it instead of buckets of sugar which is the norm for most shop bought jams.

You can use fresh or frozen raspberries for this. I think fresh raspberries are too good to play with and should really be eaten as they are so I prefer using frozen in this case.

Raspberry chia seed jam

Makes 1 jar

400g raspberries (frozen is fine)
4-5 tbsp. rice syrup (depending on taste)
5 tbsp. chia seeds

If using frozen berries, you can let them defrost a little bit first.

Put the raspberries and rice malt syrup into a blender and blend until smooth.

Pour the mixture into a saucepan and add the chia seeds.

Heat the mixture until it is bubbling. Turn down the heat and simmer whilst constantly stirring for about 5 minutes until it has thickened up a bit and the chia seeds have swollen.

Let the jam cool before transferring to a jar and keep in the fridge for about a week.

2 thoughts on “Raspberry chia seed jam

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