Raspberry Chia Jam with Citrus & Cardamom (No Refined Sugar!)
Makes two jars worth of jam (~ 3 cups)
Ingredients
- 3 cups (~22 ounces) frozen raspberries
- Juice and zest of 1 large orange, (about ~4 ounces of juice)
- 1/4 teaspoon cardamom
- 1/4 teaspoon sea salt
- 1/4 cup (40g) chia seeds
- optional: 1 tablespoon sweetener of your choice (or to taste if you want it sweeter!, You could use honey, stevia, monkfruit sweetener, or regular sugar. I used monkfruit sweetener and though it worked really well here.
Instructions
- Place all ingredients except chia seeds in a small sauce pot. Put pot over medium heat and let cook until mixture is bubbling (not at a full boil, but close). Reduce to a simmer and simmer, uncovered, for 10-15 minutes. If you want more of the texture of a jam, simmer for 15 minutes. If you want more of a compote texture (with the berries still whole), simmer for 10 minutes.
- Let mixture cool slightly. Stir in chia seeds and sweetener (if using). The chia seeds will take some time to thicken the mixture, at least an hour, so don’t worry if it doesn’t look thick and jammy yet!
- Place jam in an airtight container and store in fridge for up to a week or so (I haven’t fully tested how long this lasts! I will keep you posted!)
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!