Raspberry Chia Jam

Wednesday, November 4, 2015

1 cup raspberries, fresh or defrosted
2 tablespoons chia seeds 
1 tablespoon agave nectar/honey 

To a saucepan over medium heat, add mashed raspberries and agave nectar. Mix well. Bring to a boil. Once it begins to bubble simmer and stir consistently for 3-5 minutes. When the jam has thickened, stir in chia seeds and take off burner. Transfer to glass jar and let cool. Once cool, refrigerate until ready to eat. Jam should last a week in an airtight container. 

*These are the chia seeds I've been using for a while now. I've found them at Harris Teeter and Amazon (here).