Calories: 111 Proteins: 1 Carbs: 24 Fibers: 5 Fats: 1 Serves: 12
2 ½ cups frozen raspberries, thawed
2 ¼ cups frozen wild blueberries, thawed
¼ cup BetterBody Foods Chia Seeds
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2 Tbsp orange juice (about ½ medium orange, juiced)
4 Tbsp maple syrup (optional), to taste
In a medium mixing bowl, combine the raspberries, blueberries, chia seeds, sweetener, and orange juice.
Use a potato masher (or the back of a big spoon or serving fork that should work) to mash up the mixture to your desired consistency. I like some texture in my jam, so I don’t mash it much.
Taste, and if you’d like a sweeter jam, stir in some more maple syrup, to taste. Let the chia seeds plump for about 20 minutes to let them absorb some more moisture.
I love this jam on toast/pancakes/waffles/bagels, with yogurt and granola, and in chia seed pudding. Store leftover jam in the refrigerator, covered, for about 5 days.
