Sofia Clara | 15 MINUTE CHIA JAM

I’m just about running out of homemade jams from the batch I made after I went raspberry picking last summer (we picked A LOT of raspberries), and as fresh berries aren’t quite in season yet, I wanted to try my hand at making a chia jam.

What’s cool about using chia seeds in making jam is that they have a natural gel-like consistency and replace the need for pectin which is what normally thickens jam. Other than the frozen raspberries and fresh rhubarb, these are all ingredients I had in my cupboard and making this little pot literally took 15 minutes. What’s not to love?

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