2 ½ cups frozen raspberries, thawed
2 ¼ cups frozen wild blueberries, thawed
¼ cup BetterBody Foods Chia Seeds
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.