Raspberry Chia Jam is definitely going to be a new staple condiment in my fridge. The texture of the chia seeds works wonderfully with the fresh raspberries that I picked from our neighbour’s garden.
Nothing satisfies me more than being able to pick fresh fruit. Each year I pick blackberries and rhubarb. I’ve picked apples before. And, if you count the two lemons I smuggled home from Sorrento, I’ve picked lemons before too!
My version of Raspberry Chia Jam is quite thick because that’s how I like my jam. If you’d prefer a runnier jam, use less chia seeds.
Hope you enjoy!
250g raspberrries, fresh or frozen
1 tbsp orange juice
1 tbsp honey
1/2 tsp vanilla essence
45g chia seeds
Place the raspberries in a saucepan with the orange juice and simmer for 5 minutes, breaking up the berries with the back of a wooden spoon.
Add in the honey, vanilla and chia seeds and simmer for another 5 minutes.
Remove from the heat and transfer to a sterilised jar to cool and thicken. Store in the fridge for 2 weeks or freeze until required.