Recipe:
Raspberry Chia Jam
Just like the real thing, this am recipe is super easy to make and can be used for garnishes or as a jam, I love to use it on desserts and cheesecakes
Makes 250g Jar
Total Time: 1hr
Prep: 1hr
Storage: 6 days in fridge
Ingredients
- 200g punnet of fresh raspberries
- Half of a lemon
- 30g of chia seeds
- 20ml of maple syrup
- 100ml of water
- A tiny spoon of vanilla paste
- A pinch of Himalayan pink salt
Method
- Add the raspberries the mixing a bowl along with the chia seeds, maple syrup, salt, vanilla paste and 100ml of water.
- Then with a fork, mash the raspberries into the water to ensure the chia seeds don’t clump together to much in the liquid.
- Squeeze in the lemon juice and mix everything well together.
- Place in fridge for 20 minutes to allow the chia seeds to absorb the water and thicken.
- Spoon into the storage jar if you are not using straight away
Equipment needed:
Small mixing bowl, a fork for mashing, storage jar
Top Tips:
This recipe can also be used with blueberries, strawberries and blackberries if you want to vary the flavours.
