Raspberry Chia Seed Jam
- Put the raspberries and lemon juice into a blender with 2 tbsp of honey and blitz until smooth. Taste and add a little more honey if necessary.
- Add the chia seeds and briefly blitz again to mix.
- Transfer to a clean 340g jar with a lid and allow to set in the fridge for 1 hour. This will keep for a few days in the fridge.
You can also use frozen raspberries for this recipe which means you can make delicious jam all year round. Defrost the fruit slightly before blitzing.
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