Raspberries are arguably my favorite berry, especially when it comes to jam. I love the kiss of tart intertwined with the grittiness of the seeds–it’s sweet, but not too sweet. After learning how much sugars goes into conventional jellys and jams, I was motivated to create a healthier alternative without compromising the flavor. Chia seeds bring a lot to the table: fiber, omega-3, iron, calcium and phyto-protein (plant protein), making this spread delicious AND nutritious.
2 Cups Fresh Raspberries, Chopped
2 Tablespoons Chia Seeds
1/4 Cup Maple Syrup
1. Place the raspberry and maple syrup into a medium sauce pan over medium-high heat. Cover and cook for 6-8 minutes, or until raspberries are soft.
2. Crush the mixture with a fork until smooth.
3. Let cool and pour into sterilized jar. Add chia seeds and mix in.
4. Refrigerate for at least 2 hours before serving.