Ingredients (4)
- 250g fresh or thawed frozen raspberries
- 2 1/2 tbsp caster sugar or 1 tbsp maple syrup
- 2 tsp thyme leaves
- 2 tbsp The Chia Co. Chia Seeds
Method
- Step 1 Combine raspberries and sugar or maple syrup in a bowl. Mash with a fork until coarsely crushed.
- Step 2 Stir the thyme and chia seeds into the raspberry mixture. Spoon into a sterilised jar and seal. Place in the fridge for 1¼ hours or until mixture thickens slightly. Store the chia jam in the fridge for up to 1 week.