- 500 g fresh or frozen raspberries
- 1⁄3 cup maple syrup (or honey)
- 50 g chia seeds
Arrange the raspberries on a baking tray, then drizzle over the maple syrup or honey. Place under the grill at 200°C for 15–20 minutes, or until juicy. Remove from the heat and set aside to cool.
Stir in the chia seeds and chill until set and jammy. Serve with scones or flapjacks.
Cook's note: An easy but impressive recipe that gives traditional raspberry jam a fresh twist thanks to the addition of chia seeds. Make this tangy jam the night before or even on the morning of a brunch gathering – it’s the perfect personal touch to add to shop-bought flapjacks or scones. For bonus points, make extra quantities and give your host a jar as a gift.