Raspberry Lemon Chia Seed Jam

This jam is delicious on a warm scone, on gluten-free toast with butter, or mixed into a tub of lactose-free yogurt.

Serves: 8Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Easy


Serves: 8

Ingredients

  • ½ pint (6 oz.) fresh raspberries
  • 1 Tbsp. lemon juice
  • 1 Tbsp. lemon zest
  • 2½ Tbsp. pure maple syrup
  • 1 Tbsp. chia seeds

Directions

  • Add fruit, lemon juice, lemon zest, and maple syrup to a small saucepan and cook over medium-high heat. Cover. Stir occasionally until fruit begins to thicken, about 10 minutes.
  • Uncover and bring mixture to a boil until it develops a sauce-like consistency, about 5 minutes.
  • Stir in chia seeds and cook 2 more minutes. Stir again and then remove from heat.
  • Transfer jam to an airtight jar or other container and allow to cool, or refrigerate 2–3 hours before use. The jam will continue to thicken. Can be stored in refrigerator 2 weeks or frozen up to 2 months.