Raspberry Rosewater Chia Jam
Prep time
Cook time
Total time
I love this chia jam on yogurt, oatmeal, toast, and ice cream. One of my favorite ways to eat it is with labneh on toast for a delicious salty/sweet combination.
Author: thyme & toast
Serves: ~1 cup
Ingredients
- 2 cups raspberries (I use frozen)
- 2 tablespoons chia seeds
- 1½ tablespoons agave*, or more to taste
- ½ - 1 teaspoon rosewater, or to taste
Instructions
- Heat raspberries in a saucepan over medium heat until it begins to bubble and becomes almost syrupy (~10 minutes). Lightly mash the raspberries with a spatula as it cooks.
- Remove the saucepan from the heat and stir in the chia seeds, agave, and rosewater.
- Let sit for ~5 minutes to cool and thicken. I prefer to let it cool in the fridge and continue to thicken for 30 minutes or so before eating.
- Store in the fridge for about a week.
Notes
If you use fresh raspberries, you may want to use a little more than 2 cups (frozen raspberries are normally a little less bulky than fresh).
*I use agave in this jam, as it's a more neutral flavor than honey. You could also use honey, but it may turn out a bit more floral and distract from the rosewater.
*I use agave in this jam, as it's a more neutral flavor than honey. You could also use honey, but it may turn out a bit more floral and distract from the rosewater.
Recipe by thyme & toast at https://thymeandtoast.com/raspberry-rosewater-chia-jam/