Happy hump day! At least that’s the day I think it is today. If you saw my post Monday, then you know I have my plate completely full this week with working for a major country music festival. This post is going to be short and sweet and to the point because my to-do list has about a million and one things on it and the festival kicks off tomorrow. Oh the joys of event planning!
I have always been a jam fan. I love jam for rice cake PB&Js, on top of pancakes or waffles, in yogurt, by the spoonful… and homemade jam is just the best! My grandma makes strawberry jam each year and as a kid I would inhale it. Little did I know the pounds of sugar she used to make it taste so good… So, I made my own my own way! This Raspberry Chia Seed Jam is packed full of nutrients, antioxidants, natural sweetener and doesn’t leave me with a sugar hangover. Do yourself a favor and make this jam, you won’t regret it!
- 3 6 ounce cartons of fresh raspberries
- 3 tbsp honey
- juice of 1 lemon
- 2 tbsp chia seeds
- Place a medium sized pot on the stove over medium high heat and add the raspberries. Once the raspberries start to break down, stir continuously until fully broken down.
- Reduce the heat to medium low and add the honey, lemon juice and chia seeds. Mix well and bring to a boil. Once it starts to boil, reduce the heat to low and let simmer for 20 minutes stirring occasionally. The longer you let it simmer the thicker it will be.
- Let cool and keep in an air tight container in the refrigerator.
- Enjoy!