A quick and easy raspberry jam made with just a few ingredients. Chia seeds give it a deliciously thick texture, while frozen raspberries mean you can enjoy it all year round.<\/p>\n\n\n\n
<\/p>","protected":false},"excerpt":{"rendered":" Kiire ja marjane moos vaid neljast koostisosast<\/p>","protected":false},"author":4,"featured_media":6894,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[180],"tags":[],"class_list":["post-6893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maaramata"],"acf":[],"yoast_head":"\n
Ingredients:<\/strong>
300 g frozen raspberries
2 sl chia-seemneid
1\u20132 tbsp honey or maple syrup
1 tsp lemon juice<\/p>\n\n\n\n
Instructions:<\/strong>
Place the frozen raspberries in a saucepan and heat over low heat until completely thawed and softened. Gently mash the raspberries with a fork.
Add the chia seeds, honey or maple syrup, and lemon juice. Stir well and cook for another couple of minutes.
Remove the saucepan from the heat and let the jam sit for about 15\u201320 minutes<\/strong>The chia seeds will absorb the liquid, and the jam will thicken as it cools.
Transfer to a jar and store in the refrigerator.<\/p>\n\n\n\n
Try it with:<\/strong> toast, porridge, yogurt or cottage cheese, pancakes, or as a topping for overnight oats.<\/p>\n\n\n\n