Raspberry Chia Jam

My mom doesn’t have many worthy opponents when it comes to jam. It’s for good reason that her annual berry batches are in constant demand at our house! It can be slathered on just about any object and devoured without question. It makes a regular appearance in oatmeal, on German pancakes, and in the middle of sandwiches. It’s also been known to be consumed by the spoonful.

This keto raspberry chia jam doesn’t hold a candle to her real jam, but when I need a healthier fix, this certainly does the trick. It’s got a bit of a bite and is considerably less sweet than your standard jam. But it’s seedy nature creates a perfect balance meeting most jammy cravings!

What you’ll need:

  • 10oz frozen organic raspberries
  • 3 tbsp water
  • 1/2 tsp stevia
  • 2 tbsp chia seeds

How to do it:

In small sauce pan, bring raspberries, water, and stevia to a boil. Use a fork to mash your raspberries as desired.

Remove from heat and add chia seeds. Allow to cool.

Jar your jam and place in the refrigerator for 2-3 hours to firm up. Batches last a week refrigerated.

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