Raspberry Chia Jam

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  • 4 cups raspberries frozen
  • ΒΌ cup honey or maple syrup
  • pinch sea salt
  • 3 tbsp chia seeds
  • 1 tsp fresh lemon juice
  • In a medium pot, stir together the raspberries and honey or maple syrup until combined. Add the salt and simmer over medium-high heat, uncovered until softened.
  • Add the chia seeds and lemon juice and stir until combined. Lower heat slightly and continue simmering and stirring frequently for about 10 minutes or until the mixture thickens.
  • Store in a jar with a tight fitting lid in the fridge.
Make ahead tip: Chia jam will store in an airtight container in the fridge for two weeks or in the freezer for two months.