The only reason I don't like this recipe is because it tastes so d*mn good.
I use it for everything from putting on my GF toast, mixed into my yogurt, to jazz up a smoothie but also in more creative ways like to add some tanginess into a salad dressing (super yummy drizzled over an arugula salad :)
- 3 cups (350 g) frozen or fresh raspberries
- 3 tablespoons (45 mL) pure maple syrup
- 2 tablespoons (20 g) chia seeds
- 1/2 teaspoon (2.5 mL) pure vanilla extract
In a medium pot, stir together the raspberries, maple syrup, and chia seeds until combined. Bring to a low boil and reduce heat to medium-low. Simmer, uncovered, for about 10 to 15 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly. Remove from heat and stir in the vanilla.
Transfer the mixture to a bowl and into the freezer for about 20 to 30 minutes, to hasten the cooling process.
When the chia jam has thickened and cooled, pour it into your favorite mason jar(s). Personally, I like the small 2oz mason jars because they are so cute, especially on a weekend breakfast tray!
Note that this recipe only yields about 8oz. Feel free to double or triple the recipe if you’re feeding a crowd (or have lots of freezer space).
