Raspberry Chia Seed Jam
There is nothing like homemade jam. My great aunt Anna made strawberry jam when I was a kid, and I can still remember the taste. I loved a piece of toast with a little butter and a heaping spoonful of her jam!
Most jams, of course, contain lots of sugar. Fruit is already sweet, so I don’t see the need for excessive amounts of sugar. This recipe is very easy to make, and you can easily be customized to fit your tastebuds. You can add a little maple syrup to sweeten it or totally omit the maple syrup all together.
To keep it Whole30, omit sweetener.
2.5 cups fresh raspberries
3.5 TB chia seeds
1 TB maple syrup (optional)
On Medium Heat in a medium sized pot, add your raspberries and mash with a fork or potato masher. Mash until the berries become more of a liquid. You can mash until berries are as “pureed” or “chunky” as you like. I prefer this raspberry jam more pureed.
Add maple syrup, stir and remove from heat.
Mix in chia seeds and allow to cool completely before transferring the jam to a mason jar or glass jar with a lid.
Keep in fridge for up to 10 days.