Raspberry Chia Jam

I went raspberry picking last week at a small family farm along the west coast of Michigan and picked the most delicious raspberries- I ended up with quite a few! I’m a sucker for beautiful and tasty produce. So I had to figure out what to do with them all!
This raspberry chia jam combines my favorite fruit with my favorite seed. Raspberries and chia seeds both pack fiber, antioxidants, and lots of micronutrients. Chia seeds also provide protein and omega-3 fatty acids. Since this chia jam is contains more fiber, more protein and less sugar than traditional jam, it will have a better effect on blood sugar and help keep you fuller for longer.
This jam is super easy to make and only requires a few ingredients. The chia seeds provide a nice texture because they absorb liquid and gel up. And the raspberries and lemon juice provide a naturally sweet and bright flavor. Plus- it’s really pretty! And great for gifting!
You can refrigerate this jam for up to a week and freeze for up to 2 months.

Serves ~6 Prep Time: 0 minutes Cook Time: 20 minutes Difficulty: Easy

Ingredients:
2 cups/24oz raspberries, fresh or frozen
2 Tbsp chia seeds
1 Tbsp lemon juice
1/2 tsp vanilla extract
1 Tbsp sweeter of choice (optional, I like to use Lakanto’s sugar-free maple syrup)

Directions
1. In a small saucepan over medium heat, cook raspberries until they begin to break down and boil, stirring regularly.

2. Add lemon juice, chia seeds, vanilla extract, and sweetener if desire. Remove from heat and let cool for 10 minutes. Enjoy!