RASPBERRY CHIA JAM
KEEPS FOR 1-2 WEEKS
Serve w/pancakes, nut butter + toast, granola and yogurt, Overnight Oats and pb+J for the kids
2 C fresh raspberries (or strawberries, blueberries, peaches, pineapple, etc)
2 TBSP chia seeds
1 TBSP lemon juice
1 TBSP maple syrup
Heat fruit in a saucepan over medium heat, stirring occasionally.
Once fruit is heated through (begins to break down and bubble), use a spoon to mash fruit to desired consistency.
Add in chia seeds and lemon juice, stir until combined.
Add in maple syrup, mix and remove from heat. Let cool for at least 5 minutes.
Stir the jam again before transfering to a sealed container.