*Raspberry Chia Seed Jam for Gluten-free Yellow Cake

By MJH

This sugar-free superfood jam is amazingly tasty and versatile. Use it as a cake filling, swirled into yogurt, as a traditional almond butter and jelly sandwich on simple flatbread… or just eat it plain!

Ingredients

• 2 overflowing cups of raspberries
• 2 tablespoons lemon juice
• 2 tablespoons whole chia seeds
• 1/8 teaspoon KAL liquid stevia, or to taste

Details

Adapted from eatingwithpurpose.com

Preparation

Step 1

In a medium-sized sauce pan over medium heat add lemon juice and berries. Cook until lightly simmering. You will know they are ready when they can be easily mashed with a potato masher.
About 1-2 minutes, that’s it!

Remove from heat after mashing berries.
Add chia seeds and stir well.
Then add stevia to taste.

Add the mixture to a blender or food processor for best texture, but this is optional.

Add mixture to a wide-mouth glass mason jar with lid and place it in the refrigerator so it can thicken.
The jam will keep for about 5-7 days in the refrigerator in a mason jar or glass air-tight container.

Quick notes:
Fresh or frozen berries work great. If using fresh you will need about 2 pints of berries.


Variations:
Any berry works – raspberries, blueberries, strawberries, blackberries, etc.