More sophisticated (and nutritious) than your store-bought jam, whip up a batch on Sunday and you’ll be feeling fancy all week long.
With only 2 ingredients (okay 3 if you count the water!), this jam couldn’t be easier! I’ve tried many different variations of fruit, but raspberry always has me coming back for more. The bright, tart flavor from the raspberries is a perfect complement to plain yogurt, a cheese plate, or even your stand-by PB&J.
When I'm feeling particularly indulgent (which of course I am this Thanksgiving/birthday weekend), I enjoy this jam warm, paired with goat cheese and sprouted grain toast.
2 Cups Frozen Raspberries
3 tablespoons Chia Seeds
3 tablespoons Water
1. Add raspberries and water to medium saucepan over medium heat, cook 5-7 minutes, stirring often until berries break down. Turn heat to low.
2. Add chia seeds and mix thoroughly to incorporate. Cook mixture over low heat for about 5 minutes*, stirring often.
3. Remove from heat and let cool to allow the jam to set up.
4. Store in the refrigerator for up to a week – if it lasts that long!
*Avoid overcooking, the jam will firm up even further once cooled
Step 1 Step 2
Emily Navarro is a registered dietitian and owner of Emily Navarro Nutrition, LLC, a private practice offering nutrition services at Total Health Associates in Waldwick, NJ. For more healthy inspiration, visit www.emilynavarronutrition.com to schedule an appointment and follow Emily on Instagram @emilynavarro_nutrition.