Raspberry Lemon Chia Seed Jam

This jam is delicious on a warm scone, on gluten-free toast with butter, or mixed into a tub of lactose-free yogurt.

Ingredients

Makes 1 cup

1⁄2 pint (or 6 ounces) fresh raspberries

1 tablespoon lemon juice

1 tablespoon lemon zest

21⁄2 tablespoons pure maple syrup

1 tablespoon chia seeds

1. Add fruit, lemon juice, lemon zest, and maple syrup to a small saucepan and cook over medium-high heat. Cover. Stir occasionally until fruit begins to thicken, about 10 minutes.
2. Uncover and bring mixture to a boil until it develops a sauce-like consistency, about 5 minutes.
3. Stir in chia seeds and cook 2 more minutes. Stir again and then remove from heat.
4. Transfer jam to an airtight jar or other container and allow to cool, or refrigerate 2–3 hours before use. The jam will continue to thicken. Can be stored in refrigerator 2 weeks or frozen up to 2 months.

Per Serving (2 tablespoons)

Calories: 32

Fat: 1g

Protein: 1g

Sodium: 1mg

Fiber: 1g

Carbohydrates: 7g

Sugar: 5g