Raspberry, Lavender & Lemon Chia Jam
You can’t have a continental brekkie without toast and jam! Thanks to the gel-forming powers of raspberries and chia seeds, this jam is also good for slowing down digestion and for binding and eliminating toxins and excess hormones. Raspberries contain another powerful antioxidant known as resveratrol, which has been shown to promote heart health and help reduce plaque build-up in the arteries. Time to jam.
- 375g (13.2 oz) raspberries, fresh or frozen
- 60ml (2 fl oz) water
- 2 tbsp pure maple syrup
- 1 tbsp dried lavender flowers
- 2 tsp lemon juice
- 1½ tsp lemon zest
- 2 tbsp chia seeds
- Combine the raspberries and water in a small saucepan and place over medium heat. Bring the mixture to a boil, using a wooden spoon to stir frequently and mash the berries, then reduce the heat to low. Add the maple syrup, lavender, lemon juice, and lemon zest, and stir well. Simmer for 10 minutes, uncovered, stirring occasionally.
- Remove the pan from the heat and stir in the chia seeds. Pour the jam into a glass jar or container and let cool to room temperature before sealing with a lid and placing in the refrigerator. Chill for 3 to 4 hours before serving to allow the jam to set. The jam will keep in the refrigerator for up to 1 month.
Recipe from The Moon Cycle Cookbook © by Devon Loftus and Jenna Radomski (Used with permission from Storey Publishing).