Raspberry Chia Jam
- Anyaa Coutts
- Jun 23, 2020
- 1 min read
Jam-makin' me crazy!!
Raspberry chia jam – the perfect addition to toast, yoghurt, breakfast oats, or drizzled on fresh-cut fruit!
This jam is so simple to make and is my favourite addition to my breakfasts at the moment. The process of making it is very similar to a berry compote, however, the only difference is the chia seeds.
Allowing the jam to sit overnight in the fridge is crucial, as the chia seeds need time to absorb. So this jam won't be edible until the next day, but it's well worth the wait, believe me!!
INGREDIENTS
2 cups frozen/fresh raspberries
2 tbsp chia seeds
1 tbsp honey, you may want a little more depending on how sweet you want the jam
1 tsp cinnamon
METHOD
Heat a pan on low to medium heat and add in the raspberries. If using frozen raspberries, add in 1/2 tbsp of water. Cover with a lid for about 4 minutes. TIP: If using fresh raspberries, it may take less than 4 minutes for the berries to soften, keep an eye on it!
Allow the berries to soften, and mush them together with a potato musher.
Mix in the honey and cinnamon. Cover with lid again and leave for 1 minute before stirring through to prevent the jam from sticking to the bottom of the pan.
Now add in the chia seeds and mix until everything is well combined. Let the mixture bubble for another 2 minutes or so.
Take the pan off the hob and pour the jam into a small dish or jar – allow to completely cool before refrigerating overnight.
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