Monday, July 10, 2017

Raspberry Chia Seed Jam

Yield: 1 cup

2 1/2 cups raspberries (frozen or fresh)
1/4 cup maple syrup
pinch salt
2 tbsp chia seeds
1/4 tsp almond extract
1/4 tsp vanilla extract
squeeze of fresh lemon juice

1. In a medium pot, stir together the berries, maple syrup, and salt. Bring to a simmer over medium-high heat and cook for 5 to 7 minutes until berries have softened and released a lot of liquid.
2. Reduce heat to medium-low and add chia seeds. Stir to combine. Simmer for 8 to 10 minutes until half of the liquid has cooked off and the mixture has thickened slightly.
3. Remove from heat and stir in almond extract, vanilla extract, and lemon juice.
4. Transfer to a bowl and refrigerate uncovered until cool, at least a couple of hours.
5. Jam will keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for 2 months.

Oh She Glows Every Day

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