Chia jam is such a lovely thing to make because it’s speedy, fun, & once ready can be used in a vast number of ways – in porridge or yogurt, on toast, to top homemade cookies or flapjacks, buy the spoonful (according to my Diddies!) or in any other way that you would use a regular jam.
Oh, and it’s great for Diddies to make (as long as they don’t put raw chia seeds in their mouths – the tiny seeds swell in liquid and so pose a serious choking risk if eaten before expanding), delicious and FULL of goodness, making it a wonderful substitute for the jars we might buy in the supermarket.
As ever, this Diddy Diners’ recipe is free from refined sugar. I’d love to know if you make it.
Please do leave a comment and share with anyone else that may be interested.
25g raspberries, fresh or frozen & defrosted
1 tbsp chia seeds
1/2 tbsp honey
1/2 tbsp lemon juice (freshly squeezed or otherwise)
- First use the back of a fork to mash the berries in a small bowl.
- Now mix in all of the other ingredients & leave to set in the fridge – this takes about 10 minutes. (Do not taste the chia seeds until they have been soaked as when they absorb fluid they grow in size & therefore are a choking hazard).
- After 10+ mins, remove the jam and give it a gentle stir. Taste and add more lemon/honey if you like.
- Use the jam immediately or store for up to 3 days in an airtight container in the fridge.