MAKES ABOUT 1 CUP · VEGAN, GF, DF
I have friends who are into canning, but it’s never something I learned to do. This a much easier way to make jam due to the key ingredient: chia seeds. When chia seeds come into contact with liquid, they become very gelatinous and bind all the fruit together. You may not even notice they’re in there because they mimic the raspberry seeds. Although they’re tiny, they pack a ton of protein, fiber, and omega-3 fats.
2 tablespoons + 2 teaspoons chia seeds
10 ounces frozen organic raspberries, thawed (drain the raspberries if you want a very thick jam)
2 tablespoons pure maple syrup or raw honey (omit for vegan), or more to taste
1. Place all the ingredients in a medium-size bowl. Stir to mix, making sure all the chia seeds have been moistened with the juice from the berries.
2. Cover and allow the jam to thicken in the refrigerator for at least 6 hours. Lasts for 2 to 3 weeks in the refrigerator.
TIP: This recipe also works with frozen blackberries.