Raspberry Chia Jam
Vegan, Gluten-Free, Paleo
Makes about 1 cup of jam
1 1/2 cups fresh raspberries
1 1/2 tablespoons pure maple syrup (or more, to taste)
1 1/2 tablespoons chia seeds
Zest of 1/2 orange
Heat a small saucepan over medium-low heat and add the raspberries. Cook for 5-7 minutes until the berries are softened and have broken down, smashing down with the back of a spoon or fork periodically.
Turn off the heat and add the maple syrup, chia seeds, and orange zest and stir well. Return the heat to low and stir for another 2 minutes until thickened. Turn off the heat and let sit for 5 minutes. The jam will get even thicker as it rests in the fridge.
Store in a glass jar or airtight container in the fridge for 1-2 weeks.