- 12-ounce bag of frozen raspberries (or 3 cups fresh)
- 2 tablespoons maple syrup
- 1 teaspoon rosewater
- 1 tablespoon chia seeds
In a small pot, heat raspberries until they start to break down and release their juices. Add maple syrup, rosewater and chia seeds and simmer until mixture reaches a thin jam-like consistency (it will firm up more as it cools). Remove and store in the refrigerator for 5 days.
Makes 8 ounces of jam