Raspberry chia jam with maple syrup

Raspberry chia jam with maple syrup: raspberries, chia seeds and lemon juice – fruity, quick to make and ideal for breakfast or dessert.

At a glance

• Serves 8
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 35 kcal per serving
• Protein: 1 g
• Fat: 1 g
• Carbs: 4 g

Ingredients

• 200 g raspberries
• 2 tbsp chia seeds
• 1 tbsp maple syrup
• 1 tsp lemon juice

Method

You’ll need: saucepan · wooden spoon · jar with lid

1. Put the raspberries in a small pan and warm them over a medium heat until they soften and release their juice. Stir now and then.
2. Mash the softened raspberries with a fork, depending on whether you like your jam chunky or smoother.
3. Take the pan off the heat and stir in the chia seeds, maple syrup and lemon juice thoroughly so everything is evenly mixed.
4. Leave the mixture to rest until the chia seeds swell and the jam visibly thickens. Then stir again.
5. Spoon into a well-washed jar with a lid and keep in the fridge.
6. To serve, spread on bread or add to yoghurt, porridge or desserts as a fruity layer.

Good to know

This jam is quick to make and pleasantly fruity. I particularly like it when things should be uncomplicated but still look homemade.

Swaps

Raspberries → strawberries (milder in flavour, also contain fibre); maple syrup → date paste (unrefined sweetness, also contains some minerals); lemon juice → lime juice (just as fresh, also provides vitamin C); chia seeds → ground linseed (provides fibre and omega-3 fatty acids).

Allergens

Naturally gluten-free and free from the main allergens. For small children, use chia seeds with care because they swell; in pregnancy, the ingredients are generally fine in normal kitchen amounts.

Dairy-free recipes