Per Serving: $0.35
This is one of the best things ever. I’ve made several variations of 100 Days of Real Food’s Berry Sauce, but since I’m currently in the flow part of my ebb-and-flow obsession with Chia Seeds, I wanted to step things up a bit. Plus, I needed something pretty to top my yogurt biscuits.
This recipe couldn’t be any easier. You don’t need to can anything, and one recipe makes about a jar of jam, so it is perfect.
In other news: we FINALLY have an apartment with a bed (Japanese-style futon) and a stove and a fridge. We’re still working on the rest of the furniture situation, but I’m excited to be out of the share house. Our fridge is unfortunately super teeny, but that’s Japan for ya. We haven’t figured out if we have enough room for a dining room/kitchen table yet, but eating on the floor isn’t so terrible. ;)
Anyway, make this jam a lam and you’ll be so happy!Print
- 1.25 cup frozen raspberries (200 grams)
- 1/2 cup water
- 2 Tablespoon maple syrup (or honey)
- 2 Tablespoon chia seeds
- (optional: add 1-2 tablespoons lemon juice for a flavor booster)
- Add frozen raspberries and water to a small sauce pot. Heat until the berries begin to break down and the mixture starts to simmer. Stir well and mash the berries as much as you like. Simmer, stirring constantly, for about 2 minutes to thicken. (You can use a blender or immersion stick, but I just used a fork.)
- Remove from heat and add chia seeds and maple syrup (and lemon, if using).
- Stir well and set aside for 15-30 minutes, or until thick. Taste and adjust sweetness to your liking, or add some more chia seeds/water to make it thicker/thinner. Let cool and serve! Store in a jar in the fridge for as long as you and the USDA thinks is safe.
- (Mine was gone after 2 weeks, but would probably be safe to eat for much longer.)
- Makes about 1 cup of jam.
- Category: Sauce, Breakfast