· 250g fresh or thawed frozen raspberries

· 2 1/2 tbs caster sugar or 1 tbs maple syrup

· 2 tsp thyme leaves

· 2 tbs Chia Seeds

METHOD

· Step 1

Combine raspberries and sugar or maple syrup in a bowl. Mash with a fork until coarsely crushed.

· Step 2

Stir the thyme and chia seeds into the raspberry mixture. Spoon into a sterilized jar and seal. Place in the fridge for 1¼ hours or until mixture thickens slightly. Store the chia jam in the fridge for up to 1 week or freeze for up to 3 months.