Raspberry Chia Jam
Makes 1 Jar
- 250g of Raspberries
- 2 Tablespoons of Chia Seeds
- 2 Tablespoons of Maple Syrup
This Raspberry Chia Jam is so quick and easy and it’s the best topping for porridge, toast and pancakes or use it to make chia jam overnight oats. I also love adding it to smoothies. The chia seeds make it gorgeously thick as well as adding a serious boost of omega 3s. It keeps for about a week in the fridge.
Add the raspberries to your blender with the chia seeds and maple syrup and blend until smooth.
Let the mixture rest for about a minute to allow the chia seeds to swell a bit, then blend it again.
Pour the mixture into your jar and leave it to sit for a few minutes. Give it one last stir, then pop it in the fridge to thicken even further.