Chia Seed Jam
- 125g raspberries, fresh or frozen
- 3 Tbs chia seeds
- 1 tsp lemon juice
- 80 mls water (see note)
Note: If you are using defrosted raspberries you may want to use a little less water as there is more juice than if using fresh raspberries. I had defrosted quite a lot of raspberries, so I tripled the recipe and it worked well. You may like to add more lemon juice, just check the taste and see how tart you like it.
Squash the berries a bit, then add the rest. Mix well and put in the fridge to set.
Because the mixture isn’t cooked, as for ordinary jam, keep in the fridge for up to a week. I divided my larger mixture into smaller containers and froze it.