Lemon & Raspberry Chia Jam
I LOVE homemade jam.
That being said, I don’t love how long it takes to make a true, traditional jam - I’m a busy lady!
So, I’ve found a quick, easy, and delicious alternative to the process. Chia seeds act as a great thickener/binder in recipes such as this. Not only that, but they are a great source of sustainable energy, fiber, protein, antioxidants, vitamins and minerals. The high fiber and protein content may even help you lose weight since the soluble fiber absorbs large amounts of water and expands in your stomach!
This jam is wonderful on oatmeal, toast, or even thinly sliced baked (or toasted) sweet potato! The options are endless, really. You are welcome to use any fruit you so desire, but my favorite combination is raspberry and lemon. I’ve also experimented with strawberry and blueberry, both of which are also ridiculously good.
This recipe doesn’t make much, so don’t be afraid to double up on your ingredients if you’d like a larger batch!
LEMON & RASPBERRY CHIA JAM
Makes about 1/2-1 cup of jam
Keeps for up to 1 week
1 cup fresh raspberries (if using frozen, let thaw completely)
1/2-1 tbsp lemon juice
1/2-1 tbsp maple syrup
1 tbsp chia seeds
Cook your raspberries in a saucepan over medium heat until the juices are released and the berries begin to break apart
Add your lemon juice and maple syrup, tasting as you go to ensure it’s to your liking - I like mine a little tart!
Continue cooking until the liquid has reduced a little bit
Remove from the heat and let cool slightly before adding your chia seeds, then stir until combined
Transfer to a jar and let cool completely before putting it in the fridge to set... (or eat some right away like I did if you can’t help yourself)
If you try this recipe, be sure to let me know! Leave a comment, share this post, and don’t forget to tag your photo #thelittlestoat on Instagram!