Raspberry Chia Seed Jam

If you’re looking for my son, he's taken a permanent position by the raspberry bush in our backyard. He was so genuinely disappointed last year when the season was over. It was around the time of his first birthday and he wasn't old enough to pick them himself yet, so when the bush stopped producing he acted as if I was no longer "allowing him" to have anymore. As if I'd suddenly decided to withhold the sweet berry goodness from him. The concept of seasonal eating can be tough for a one year old to grasp, but he's just turned two and the raspberries are back. He's able to pick them on his own now and his hands, face and clothes are constantly sticky and streaked with red. We picked some backyard berries and made chia seed jam to serve over our grain-free banana pancakes. 

Watch my how-to video 

Raspberry chia seed jam

• 1 cup raspberries

• 1 tbsp chia seeds

• 1 - 1.5 tbsp honey, *or to taste (substitute or omit if serving to children under 1yr)

Place the raspberries in a saucepan on the stove and heat on low. Stir and mash them as they heat up until they release their juices and become well blended. Then remove the fruit from the heat and stir in the honey. Taste the mixture and optionally add another 1/2 tbsp of honey for a sweeter jam. Then mix in the chia seeds until evenly blended and no clumps remain. Allow the jam to sit on the counter to thicken for 15 minutes, then transfer to a jar to store in the refrigerator. The jam will continue to set and thicken once completely cooled, and it will keep for a couple of weeks in the refrigerator.