Raspberry chia jam

This fantastic jam is used in the coconut raspberry jam slice and the jam duffins, but it is just as delicious simply spread on a slice of fresh bread. Make it with fresh berries when they are in season and plentiful, or use frozen berries any time of the year.

Raspberry chia jam Credit: Chris Middleton

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 500 g (1 lb 2 oz) fresh or frozen raspberries or mixed berries
• 2 tbsp rice malt syrup
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp chia seeds

Makes 420 g (15 oz/1½ cups)

Instructions

Put the berries, rice malt syrup and lemon juice in a heavy-based saucepan over medium-low heat. Cook, stirring often, for about 30 minutes or until the berries are broken down and the mixture is slightly reduced and thickened. Remove from the heat and stir in the seeds. The mixture will thicken further as it cools.

Transfer to a clean airtight container. This jam will keep in the refrigerator for a couple of weeks.

Use in my coconut raspberry jam slice (pictured) or jam duffins (my cross between a doughnut and a muffin).

Recipe and image from Incredible Bakes That Just Happen to be Refined-Sugar Free by Caroline Griffiths (Smith Street Books, $39.99 hbk) .

View more refined sugar-free recipes from Incredible Bakes here.

View our Readable feasts review and more recipes from the book here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.