Breakfast & Brunchdeliciouslyella
Raspberry Chia Jam
This raspberry chia jam is based on a recipe from my first book and I still make it all the time. It’s great on porridge, chia bowls, nut butter toast, pancakes, granola bowls and just about everything else! I do love dipping a spoonful of peanut butter into it too for a quick snack.
👥 4 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Place the raspberries and maple syrup in a small pan over a medium-low heat.
maple syrup4 tablespoons
2
Cook until the raspberries are soft, about ⏱️ 10 minutes.
3
Once soft, mash the berries using a fork or masher, until smooth.
4
Add in the chia seeds and cook for 5-10 more minutes, stirring occasionally.
chia seeds1 tablespoon
5
Remove from the heat and leave to cool. The chia seeds will continue to absorb the liquid during this time, leaving you with a jam like consistency.
chia seeds1 tablespoon
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