(Recipe makes approx. 35 tablespoons)
- 75g chia seeds
- 500g frozen raspberries
- 115g dark agave nectar/honey if not vegan
- 175ml cold water
- Add all the ingredients to a saucepan then heat over a medium heat.
- Bring the mix to a simmer then let bubble for 25-30 minutes – stirring often so the chia seeds don’t stick to the pan or clump together!
- Let the jam cool before putting into airtight jars to keep in the fridge, it should last a few weeks in the fridge (if you don’t eat it all before then!)
|Calories per 2 tablespoons||Protein||Carbs||Fat|