Raspberry chia jam
- Esther Clark
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Makes 1 jar (about 400g)
Easy
Prep: 5 mins
Cook: 15 mins
Plus cooling
A star rating of 4.9 out of 5.10 ratingsRate
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Try our new take on raspberry jam – it’s easy, speedy and full of nutritious ingredients. Chia seeds thicken it and provide healthy fats, fibre and minerals
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 500g raspberries
- 1 tsp vanilla bean paste
- 3 tbsp honey
- 3 tbsp chia seeds
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Nutrition: Per tbsp
-
kcal14
-
fat0.4g
low
-
saturates0g
-
carbs2g
-
sugars2g
-
fibre1g
-
protein0.4g
-
salt0g
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Method
-
step 1
Put the raspberries in a pan with the vanilla and honey, then cook over a low heat for 5 mins or until the berries have broken down.
-
step 2
Stir through the chia and cook for 10 mins. Set aside to cool completely (it will thicken significantly as it cools). Spoon into a bowl or sterilised jar. Great on toast, swirled through porridge or in yogurt. Will keep in the fridge for up to one week.
Recipe from Good Food magazine, August 2019
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A star rating of 4.9 out of 5.10 ratings
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