Raspberry Lemon Chia Seed Jam

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  • 0.5 pint Raspberries - fresh,(or 6 ounces)
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Lemon Zest
  • 2.5 tablespoon Pure Maple Syrup
  • 1 tablespoon Chia Seeds
  • Add fruit, lemon juice, lemon zest, and maple syrup to a small saucepan and cook over medium-high heat. Cover. Stir occasionally until fruit begins to thicken, about 10 minutes.
  • Uncover and bring mixture to a boil until it develops a sauce-like consistency, about 5 minutes.
  • Stir in chia seeds and cook 2 more minutes. Stir again and then remove from heat.
  • Transfer jam to an airtight jar or other container and allow to cool, or refrigerate 2–3 hours before use. The jam will continue to thicken. Can be stored in refrigerator 2 weeks or frozen up to 2 months.
This jam is delicious on a warm low-FODMAP and gluten-free scone, on low-FODMAP and gluten-free toast with butter, or mixed into a tub of lactose-free yogurt. Catch this recipe in Colleen Francioli’s new book: The Everything® Low-FODMAP Diet Cookbook. Available from these booksellers: Amazon, Barnes & Noble, Target, Indiebound, GooglePlay and Walmart. Copyright © 2016 by F+W Media, Inc.
Photo by Kelly Jaggers.


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