Raspberry chia jam

Raspberry chia jam

My raspberry chia jam is so simple to make and tastes amazing.  I  added lemon rind but vanilla extract tastes amazing, so does cinnamon or rosewater. This jam is all about the raspberries, so it’s important to choose great quality berries. If the raspberries aren’t in season then it’s best to use frozen. Spread it on toast, place it on top of porridge, muesli or mix it with yogurt for a delicious school snack.

Raspberry chia jam
Prep time
Cook time
Total time
Sugar-free raspberry chia Jam
Recipe type: Snack, Breakfast, Dessert
Serves: 1 cup
  • 1 cup of fresh or frozen organic raspberries
  • 2 tablespoons of chia seeds
  • 1 teaspoon of freshly grated lemon rind
  • 2 tablespoons of rice malt syrup
  • 2 tablespoons of water
  1. Place all the ingredients in a saucepan over low heat and cook for 30 minutes, stirring occasionally.
  2. Avoid stirring too much so it doesn't go too mushy
  3. Allow the jam to cool before placing in an airtight glass container.
  4. Store in the fridge for up to 4 days.
  5. You can use the chia jam on top of granola, porridge, toast, crackers and as a great school snack


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