My philosophy when cooking is to be able to use a recipe at least 3 different ways. This way I get maximum use out of the same ingredients and I don’t have to remember lots of recipes. That’s why I love this Raspberry Chia Jam Recipe so much. It’s perfect on pikelets, pancakes or toast. It’s awesome stirred through natural yoghurt and makes a fantastic addition to a chocolate cake. Alternatively make your own muesli, then layer it in a glass with yoghurt on top, then the jam, then muesli, yoghurt, jam for a really yummy and impressive looking breakfast.
The added benefit of this recipe is the core ingredients can be used to make any flavour of jam you like. For instance, swap the raspberries out for strawberries, blueberries etc.
- 2 cups of Frozen Raspberries
- 2 tablespoons rice malt syrup*
- 1 tablespoon 100% pure maple syrup*
- 2 tablespoons chia seeds
* Tip – if you’re well on the way to reducing your family’s taste buds for sweetness, remove either the rice malt syrup or maple syrup. Whichever you choose to keep, use 2 tablespoons.
- Put frozen berries into a saucepan over medium heat
- Allow berries to melt, and flatten with the back of a fork as they melt
- Add rice malt syrup and maple syrup and stir for 1 minute
- Add chia seeds and stir until mixed in
- Simmer for 5-10 minutes or until desired thickness is achieved. Stir frequently so it doesn’t stick to bottom of saucepan. Watch carefully because if its too hot, it will burn on the edges
- Pour into 2 sterilised jars and turn upside down to seal
Freezing / Storing Instructions
Not suitable for freezing. Store in the sterilised glass jars in the fridge for about 1 week.
Another 2 ways to use this recipe
- Stir through natural yoghurt to make it flavoured.
- Stir through chocolate cake – look out for my raspberry swirl chocolate cake recipe coming soon.