RASPBERRY CHIA JAM

• Jerry Sargeant
• June 19, 2019

INGREDIENTS:

This recipe makes 250G Jar portion

• 200g punnet of fresh raspberries
• Half of a lemon
• 30g of chia seeds
• 20ml of maple syrup
• 100ml of water
• A tiny spoon of vanilla paste
• A pinch of Himalayan pink salt

METHOD:

• Add the raspberries the mixing a bowl along with the chia seeds, maple syrup, salt, vanilla paste and 100ml of water.
• Then with a fork, mash the raspberries into the water to ensure the chia seeds don’t clump together to much in the liquid.
• Squeeze in the lemon juice and mix everything well together.
• Place in fridge for 20 minutes to allow the chia seeds to absorb the water and thicken.
• Spoon into the storage jar if you are not using straight away