Raw Raspberry Chia Jam


Raw Raspberry Chia Jam

Makes 500ml jar




½ cup of chia seeds 

300g of frozen raspberries 

tbsp of agave nectar 



Defrost the raspberries. Meanwhile start preparing the thickening jelly by combining chia seeds, water and your choice of your sweetener. Let it sit for 15 minutes. Raspberries should be defrosted in this time. Place all ingredients  into a blender and blend until smooth. The jam will keep in a glass jar for up to two weeks in the fridge. 


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