This is the easiest jam you will ever make - and bursting with health benefits.
Chia seeds are high in maganese, calcium, zinc & potassium. They are also rich in polyphenols & antioxidants like quercetin which can help to reduce allergy symptoms.
Some stats on chia seeds
20% protein
20% omega-3 fatty acids
37% dietary fibre
Did you know?
Protein is essential for retaining lean muscle mass - especially important for those of us heading into perimenopause and menopause.
Omega-3 fatty acids reduce inflammation.
Fibre is essential for hormone balance.
Other benefits range from healthy skin, digestion & heart to balancing blood sugar, aiding bone health, weight loss & even enhancing oral health.
Raspberry Chia Jam
Prep time: 15 min
Cooking time: 3 mins
Ingredients
300g of fresh or frozen organic raspberries
4 tablespoons of filtered water
2 tablespoons chia seeds
1 teaspoon lemon juice
Optional:
1 tablespoon maple syrup or raw honey (I use manuka for added immune system benefits)
Method
In a medium saucepan, heat the raspberries and water over low heat, stirring occasionally until they break down and release their juices. Approximately 3 mins.
Break the raspberries with a fork, wooden spoon or potato masher to the desired consistency and allow to cool for 15 mins.
Add chia seeds, maple syrup or honey (if using), and lemon juice to the saucepan. Stir well to combine.
Transfer the jam to a jar or airtight container and refrigerate for a few hours to allow it to set.
I enjoy mine with greek yogurt, cinnamon, walnuts and pumpkin seeds or on toast with nut butter. Enjoy!
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