Raspberry Chia Jam
Tart, tangy and packed full of flavour. This 10 minute jam is such a lovely and versatile condiment. Lather it on toast, stir in to porridge and overnight oats, serve with pancakes, waffles and anything else you fancy. I like to keep it tangy but feel free to make it as sweet as you like.
ASPBERRY CHIA JAM
Ingredients
1 1/2 cups raspberries (fresh or frozen)
1 tablespoons chia seeds
Optional: maple syrup to taste
Method
Add the raspberries and a dash of water to pan over a medium heat for about 5 minutes, stirring and mashing occasionally. Turn down the heat and allow the liquid to reduce until you're left with a delicious syrupy jam. Remove from the heat, add the chia seeds and syrup to taste then leave to cool. Store in an airtight glass container in the fridge.
Holly Anderson
