Vegan raspberry chia jam

Raw jam made from raspberries and chia seeds, sweetened with just a little yacon syrup and no refined sugar. This uncooked fruit spread is ideal for desserts and contains omega-3 fatty acids.

At a glance

• Serves 6
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 36 kcal per serving
• Protein: 2 g
• Fat: 2 g
• Carbs: 4 g

Ingredients

• 200g raspberries
• 3 tbsp chia seeds
• 1 tbsp yacon syrup

Method

You’ll need: mixing bowl

1. Thoroughly mash the raspberries with a fork in a bowl.
2. Stir the yacon syrup and chia seeds into the fruit purée.
3. Leave the mixture to swell for at least 20 minutes.
4. Give it another vigorous stir to get rid of any lumps.
5. Spoon the jam into a clean jar.

Good to know

A jam you can make in five minutes without any cooking? Chia seeds set the fruit naturally and bring omega-3 fats too.

Swaps

Raspberries → strawberries (for a lighter-coloured jam). Yacon syrup → maple syrup (if you can't get it). Chia seeds → ground linseed (sets in a similar way, with a more robust flavour).

Cooking tips

If the jam is too runny, add another teaspoon of chia seeds and wait another 10 minutes.

Storage

Keeps fresh in the fridge for about a week.

Allergens

Free from nuts, soya and gluten.

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