5-minute Raspberry Chia Seed Jam
2 cups raspberry (if using frozen, defrost first)
2 tablespoons chia seeds
2 tablespoons warm water
2-4 tablespoons honey (preferably raw)*
1/2 teaspoon vanilla (optional)
Add all ingredients (start with 2 tablespoons of the honey) to a blender or food processor, and pulse until the it is the texture you prefer. I didn’t want mine chunky, but you may leave it that way if that’s how you like it. Taste and add more honey if you would like a sweeter jam. (I like it with 2 tablespoons, but with the raspberries being a tart fruit, it isn’t as sweet as regular jam, so add more if you want it like more traditional jam.) Transfer the mixture to a container with a lid (I used a mason jar) and allow to set in the fridge, about an hour. Enjoy!
*Substitute another liquid sweetener, such as agave nectar, to make this vegan