Raspberry Cinnamon Jam

chock full of vitamin C!

chock full of vitamin C!

This was a welcome gift for my in-laws who came to stay this week.

They took an apartment around the corner from us that was beautiful, but sparse. The fridge was empty, the cupboards were bare.

a few were eaten before making it into the shot

a few were eaten before making it into the shot

It was like the start of a whimsical fairytale (minus the bears).

So I took it upon myself to stock the kitchen/larder and, rather than buy horrible processed sugar-laden jam, I decided to make it myself and give them a healthy breakfast option.

the bubbling, simmering, sweet ooze

the bubbling, simmering, sweet ooze

Plus, we got the leftovers, so there’s that.

Raspberry Cinnamon Jam (makes cup)

  • 1 cup raspberries (frozen are fine)
  • 1 tbsp raw honey
  • 2 tbsps black chia seeds
  • 1/2 tsp cinnamon
  1. Add the berries, honey and cinnamon to a small pot and heat on the stove until simmering. Turn to a low heat and continue to gently simmer for 10 minutes, stirring occasionally to break down the berries.
  2. Remove from heat, let cool slightly then stir in the chia seeds.
  3. Let the mixture rest for 10 minutes then stir again and spoon into a suitable jar. Store in the fridge where it should set further.

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