I love swirling this jam into my morning yogurt or on top of almond butter schmeared toast. It's such an easy recipe to prepare on the weekend to have on hand throughout the week. You can use fresh or frozen fruit, but unless it's summer, I typically go for frozen as it's cheaper, the berries are at peak ripeness, and there's no prep involved.
Chia seeds are what set the consistency of this jam, but, in addition to their functional aspect, they also provide a nutrient dense punch. They are loaded with protein, fiber, Omega-3 fatty acids, various micronutrients, and antioxidants. This jam is a great way to incorporate some superfood power into your morning routine.
Raspberry Chia Jam
Makes approximately 1 1/2 cups
2 cups raspberries (or fruit of choice), fresh or frozen
1-2 Tbs. honey or maple syrup
1 Tbs. lemon juice
1/2 tsp. vanilla (optional)
pinch of salt
3 Tbs. chia seeds
Prepare fruit as needed (i.e. trim and quarter strawberries, check for stems, etc.)
In a medium sauce pan, add the prepared fruit, honey, and pinch of salt. Bring heat to medium until then mixture starts to bubble, stirring occasionally. Reduce to low and let simmer for 5 minutes or so until slightly thickened and the fruit breaks down. I use a potato masher or the back of a spoon to really break up the fruit.
Remove from heat and stir in the lemon juice and vanilla, if using. Add chia seeds and mix well. Let sit 5 minutes in the pan to cool and start thickening. Transfer to a glass container and refrigerate. The jam should keep for 1-2 weeks.