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Raspberry and Chia Jam.


This simple jam can be whipped up in minutes and served warm immediately on desserts or pancakes or you can refrigerate and use as a weekly staple ready to add to sourdough, oats or yoghurt. 

500g frozen raspberries.

1/4 cup maple syrup.

3/4 cup of white chia.

1/4 cup of lemon juice or water.

Add these ingredients to a pot on low heat and simmer until well combined.

Store in the fridge for up to 2 weeks.


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Wellington Point, Brisbane | Queensland

Kellye O'Brien | 0423 005 786