This Raspberry Chia Jam (pictured left) goes well anywhere you need an extra fruity kick, but pairs beautifully with our homemade sugar-free banana bread and homemade almond butter. You won't believe that there is no sugar anywhere to be seen here! It's also gluten and dairy free!
INGREDIENTS
2 cups of fruit (blueberries, raspberries, strawberries* (fresh or frozen))
2 tablespoons chia seeds
2 tablespoons maple syrup (or honey)
1 tablespoon freshly-squeezed lemon (optional)
METHOD
Heat the fruit in a small saucepan over a medium-high heat, stirring occasionally until the fruit is heated through and begins to break down and bubble
Use a spoon or potato masher to mash the fruit to your desired consistency
Stir in the chia seeds and lemon juice until combined
Taste, and stir in the maple syrup or honey as needed
Remove from the heat and let cool for five minutes (the jam will thicken considerably as it cools). Give the jam one final good stir. Serve immediately, or store in an airtight container for up to one week. The recipe can also be frozen for up to three months.
Consume it anyway you like. I love to add it to my oats to make a lovely parfait - simply yoghurt and chia seed jam, a little oats or muesli and bam! A wonderfully nutritious breakfast for the whole week and ready to go in seconds.
Try a pinch of cinnamon, ginger or nutmeg for variety, or if serving for children, add a teaspoon of natural vanilla extract.
*Berries (strawberries, blackberries, blueberries, raspberries), cherries, peaches, apricots, plums, pineapple, kiwifruit; or basically any juicy fruits all work perfectly in this recipe!