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.