Raspberry Chia Jam

Photography by  Elisa Watson .

Photography by Elisa Watson.

To say that I love this jam would be an understatement. It's so so perfectly flavoured that I want to spread it which every way I can. Spread it on toast, dollop it onto yoghurt, eat it from the spoon or use it in your cooking! This jam is packed with Omega-3 thanks to the beautiful chia seeds and it's simply amazing to eat. How much can someone talk about jam you ask!? A lot if it's this one. The first time I made this I was in heaven. How had I been eating store bought preserves before this?? I will never go back! I would even go so far as to say I would serve this up to the queen with a good scone. It's just THAT good!

2 cups frozen raspberries (or frozen berries of your choice!)
 4 tbsp chia seeds
1 tsp vanilla essence
1 lemon (juiced)
2 tbsp stevia
1 tbsp rice malt syrup

In a small saucepan, add in the lemon juice, stevia and rice malt syrup. Once stevia has dissolved add in the raspberries, vanilla essence and chia. Gently mash the berries with a fork then remove saucepan from heat and pour into a sterilised jar and pop it into the fridge. 

Let the jar sit in the fridge overnight and grab it out when you're ready for breakfast! The chia seeds will have absorbed most of the liquid and you will have a beautiful jam like consistency!

Store this in the fridge and just try to stop yourself from running back for another spoon!