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Breakfast Desserts Snacks

Raspberry Chia Jam (your way!)

Old fashioned homemade jam. There's nothing quite like it. It kind of reminds me of my childhood where my mum and I would pick the fruits from the trees in our backyard and stew our very own jam (Plenty of greenery and space in the outback of Melbourne).

This one is like the traditional raspberry jam you'd dollop on your piping-hot scones with lashing of cream (now switched up for whipped coconut cream ;) ), but made with chia (for your daily intake of omega-3 fatty acids, antioxidants, and fiber!)

Have it on toast, your favourite plant-based ice-cream...OR for a wave of nostalgia, on those hot scones, straight out of the oven!

Raspberry Chia Jam (your way!)

Print Recipe

ingredients

Raspberry Chia Jam
2 cups frozen or fresh raspberries
3 tbsp. Loving Earth chia seeds see product
2 tbsp. water
2 tbsp coconut nectar or maple syrup

method

Step 1Place the frozen raspberries, chia, vanilla, water and coconut nectar or maple syrup into a small saucepan. Bring it to a boil, stirring frequently, for a few minutes until the raspberries have broken down and the mixture resembles compote. Continue to cook over the stovetop until the mixture has thickened.
Step 2Add the coconut nectar or maple syrup until it’s reached a desired level of sweetness.
Step 3Transfer the raspberry chia jam to a clean, sterilised jar. Serve with your favourite ice cream, dessert or in our case, toast!