10 Minute Raspberry Jam
Yields: about ½ cup
This healthy jam is perfect for slathering on toast, English muffins, or PB&J sandwiches! The recipe is easily doubled or triple to make more, although the cook time may vary slightly. The jam will last for at least 1 week if stored in an airtight container in the refrigerator.
  • 1 cup (140g) raspberries (fresh or frozen, thawed and drained)
  • 1 tbsp (12g) chia seeds
  • ⅛ tsp vanilla crème liquid stevia (I used Sweet Drops, about 20 drops)
  1. Purée the raspberries in a food processor or blender. Transfer the purée to a small pot, and stir in the chia seeds and stevia. Cook for 4-5 minutes over medium-low heat, or until thickened and reduced by about half. Transfer the jam to a jar to cool.
Notes: Other sweeteners may be substituted. Add enough to taste before reducing the fruit purée.

{gluten-free, vegan, clean eating, low fat, low calorie, sugar-free}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/06/02/10-minute-raspberry-jam/