Raspberry and plum chia seed jam

Serves: Makes a normal jam jar sized jar of jam

Prep Time: 20 mins

Ingredients

  • 3 plums
  • 2 cups/ 300 g raspberries
  • 2 tbs chia seeds (black or white chia seeds are fine, you can click on the relevant coloured seed for a link to where you can purchase them)

This Raspberry and plum chia seed jam is a crackin spread to whip up to have on your morning toast or even better make it as a gift for someone else to have on their morning toast. A dollop also goes great on top of yoghurt or my scrummy banana ice cream.

Raspberry and plum are such a complementary mix of fruits but the chia adds something totally unique to both the taste and nutritional value of the jam. Chia seeds can be black or white, and don’t worry if you have no idea where to find them you can easily order them online and get them delivered to your home or office. They aren’t heavy and as chia seeds swell to up to 12 times their weight in liquid a pot will last you a really long time! Click here for black chia seeds and here for white chia seeds. I usually go for the black ones as they isn’t much difference in taste and they are a little bit cheaper.

Method

  1. Wash your raspberries and plums, and remove the stones from the plums.
  2. Place a saucepan on a medium heat and add the fruit.
  3. Heat the fruit stirring occasionally until it begins to liquefy. This should take about 5-15 minutes depending on your fruit. Allow the fruit to come to a boil, and let it continue to boil until is begins to breakdown and form a saucy consistency, about five minutes. You may need to mash the fruit with a fork until it reaches the consistency you like.
  4. Stir in the chia seeds and allow it to cook for another minute. Stir again then remove from the heat, and let it sit until thick, this should take about 10 minutes. The jam will continue to thicken as it cools and the chia seeds swell.
  5. Place your jam in an airtight container (I use a jam jar, durrr). It should keep in the refrigerator for up to two weeks. Or you can freeze it for 3 months

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