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Easy raspberry chia jam
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Makes: One 380ml jar
330g Raspberries, fresh or frozen.
2 tablespoons water
1 tablespoon maple syrup
5 tablespoons chia seeds
1. Add all of the ingredients to a small saucepan over a medium heat until the mixture begins to bubble.
2. Reduce the heat and whisk constantly until thickened, about 3-5 minutes.
3. Store in an airtight container in the fridge for up to a week.
This recipe was first published in May 2015.