Try our new take on raspberry jam – it’s easy, speedy and full of nutritious ingredients. Chia seeds thicken it and provide healthy fats, fibre and minerals
Prep:5 mins
Makes 1 jar (about 400g)
500g raspberries1 tsp vanilla bean paste3 tbsp honey3 tbsp chia seeds
STEP 1Put the raspberries in a pan with the vanilla and honey, then cook over a low heat for 5 mins or until the berries have broken down.STEP 2Stir through the chia and cook for 10 mins. Set aside to cool completely (it will thicken significantly as it cools). Spoon into a bowl or sterilised jar. Great on toast, swirled through porridge or in yogurt. Will keep in the fridge for up to one week.
