Raspberry Chia Jam
Author: Talia
Yield: 3 cups
- 4 cups fresh raspberries
- 3 tablespoons honey
- 1½ teaspoons vanilla
- 4 tablespoons chia seeds
- Heat raspberries in a large saucepan over medium heat. Once they start to sizzle and heat up, mash them with the back of a fork or a potato masher.
- Once all raspberries have turned into a saucy consistency, add the honey and vanilla; stir to combine.
- Remove from the heat and allow mixture to cool slightly, about 5-10 minutes, then add chia seeds, mixing well.
- Once the jam has cooled completely, put it into the fridge to set for at least an hour (though overnight is preferable).
- Transfer to individual ball jars or weck jars. Store in the fridge for up to two weeks (or give away to friends & family!).
This recipe can easily be halved or divided by three, depending on how many raspberries you have and/or how much jam you are looking to make.
Replace raspberries with any other kind of berry -- strawberry, blueberry, blackberry, boysenberry! Frozen berries should work just as well.
Serving Size: 1 tablespoon Calories: 59 Fat: 2.2g Saturated Fat: 0.3g Carbohydrates: 9g Sugar: 4.7g Sodium: 1mg Fiber: 4g Protein: 1.4g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/raspberry-chia-jam/
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