I am a total sucker for jam, I used to love the Bonne Maman raspberry jam. I used to slather this on fresh crispy toast every weekend. After I overhauled my diet and realised how much refined sugar was in store-bought jams, I quickly cancelled it out of my diet, and just never had jam for the longest time.
Later this year I found a way to use chia seeds to bind ingredients in recipes, and I made my first batch of this raspberry chia jam. Since then I am happy to say, JAM is back in my life for good and I can enjoy it on the reg. You can make a batch and store it in the fridge for up to a week.
So, here goes the 3 ingredient recipe:
Raspberry Chia Jam
- 150 g frozen raspberries
- 1 tbsp chia seeds
- 1.25 tbsp agave nectar
1. Defrost the raspberries for about 30 minutes, crush with a fork. Add the chia seeds and agave nectar to the raspberries. Give it a taste if it is not sweet enough add a bit more agave nectar.
2. Empty the jam into a mason jar or any container with a lid. Leave in fridge until jelly like texture forms, this usually takes about 2 hours.
3. For storing keep in the fridge, will be good for a week.
Enjoy on top of nut butter and toast, pancakes or yoghurt bowls.