• Raspberries | 2 Cups
• Maple Syrup | 2 Tbsp
• Lemon Juice | 1 Tbsp
• Vanilla Extract | 1tsp
• Chia Seeds | 2 Tbsp
STEP 1 | In a medium saucepan over medium heat, add the raspberries and cook until they start to break down, stirring and mashing frequently, about 10 minutes.
STEP 2 | Turn the heat to low, stir in the maple syrup, lemon juice and vanilla extract. Then stir in the chia seeds and turn off the heat.
STEP 3 | Allow the mixture to stand for 5-7 minutes until the chia seeds thicken the jam and the mixture to cool down. (The jam will continue to thicken as it cools.)
STEP 4 | Serve immediately, or transfer the jam to a jar and store in the fridge for up to 2 weeks.