This raspberry lemon chia seed jam is bright and tart, and makes an awesome fruity topping for yogurt, oatmeal, or toast. The best part is that you can make it in just 30 minutes!
12 oz bag frozen raspberries
1 lemon (zest & juice)
2 Tbsp cane sugar
2 Tbsp chia seeds
Add all ingredients except chia seeds to a medium saucepan. Bring to a low boil stirring occasionally to prevent sticking and burning.
Lower heat to a simmer and stir in the chia seeds. Partially cover and continue to simmer for 5-7 minutes until berries are broken down and slightly thickened.
Remove from heat and let stand until cooled to room temperature. Transfer to a jar and store in the refrigerator for up to one week.
recipe inspired by Two Peas and Their Pod.