Raspberry Chia Jam Pots
by RecipeFiler
About this recipe
This quick, no-cook jam relies on chia seeds to thicken the fruit naturally—maple-sweetened and bursting with berry flavour, it's perfect on toast, scones or stirred into yoghurt.
Prep
5m
Cook
5m
Serves
Rating
—
Total time · 10m
Ingredients
Kitchen HelpShopping list
300 g fresh raspberries
3 tbsp maple syrup
2 tbsp chia seeds
1 piece lemon — juice only
Tools
- · medium saucepan
- · potato masher or fork
- · small jars or pots with lids
Instructions
Step by step
- 1
Place the raspberries in a medium saucepan over medium heat. Mash gently with a fork or potato masher as they warm.
- 2
Stir in the maple syrup and lemon juice. Simmer gently for , stirring occasionally, until the berries have broken down.
- 3
Remove from the heat and stir in the chia seeds.
- 4
Pour the mixture into 3–4 small clean jars or pots. Leave to cool to room temperature; the chia will thicken the jam as it cools.
- 5
Seal and refrigerate for at least 2 hours before serving. The jam will keep in the fridge for up to 5 days.
- 6
Serve spread on toast, scones or dolloped over porridge or yoghurt.
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