Raspberry Chia Jam

Raspberry Chia 21.jpg
  • 1 carton raspberries
  • 1 lemon, juiced
  • 1 tbsp honey
  • 1 ½ tablespoons chia seeds

4 Ingredients, I know, hardly sounds like a recipe, but this is so darn good every single time and it’s ready in about 5 minutes plus the time it takes to cool.  

In a small sauce pan add your raspberries and mash them (I use a potato masher but a fork works just as well).  Mash to your desired consistency, I like a few bigger chunks in there.  Add your lemon juice and bring to a simmer over medium heat.  Once the mixture starts to boil, add in your tablespoon of honey.  Let mixture boil for 1:30.  Add chia seeds and boil for another 30 seconds.  Remove from heat and let cool.  Can be stored in the fridge in an air tight container for up to a week.  You can use this recipe as a guideline for any fruit.  Enjoy!


Serving

I love putting this on toast or an English muffin or on top of my almond butter on toast or an English muffin.  If I’m really going for it I’ll put this on top of some homemade Nutella on top of toast.  The possibilities are endless and it’s just a simple, fast, healthier version of your favorite jam.