Chia Seeds Jam

Skip the refined sugar – this naturally thickened chia seed jam uses raspberries and a touch of maple syrup for a healthy, spreadable breakfast staple.

• 2 Cups Raspberries
• 2 Tablespoon Maple Syrup/Honey
• 1 Tablespoon Lemon Juice
• 1/4 Teaspoon Vanilla Extract Optional
• 2 Tablespoons Chia Seeds

Servings: makes about 1 cup

Instructions:

• In a medium saucepan over medium heat, add the raspberries and cook until they start to break down, stirring and mashing frequently, about 10 minutes.
• Turn the heat to low, stir in the maple syrup, lemon juice and vanilla extract. Then stir in the chia seeds and turn off the heat.
• Allow the mixture to stand for 5-7 minutes until the chia seeds thicken the jam and the mixture to cool down. (The jam will continue to thicken as it cools.)
• Serve immediately, or transfer the jam to a jar and store in the fridge for up to 2 weeks. (Store any leftovers in an airtight container. The chia jam will last about 10 days in the fridge.)