Peanut butter and jelly. Does that ever get old? Not to me.
I grew up eating PB&J sandwiches and there are days where I still crave it. It gives me a hit of the childhood days. Instead of buying prepackaged jam, I decided to make my own jam because I had leftover raspberries in my fridge I needed to get rid of.
Also, there’s chia seeds in this recipe which increases the fiber and protein content. The main reason is that it acts as a thickener as the seeds expand. It’s a win-win situation here!
I made a big batch of this jam and placed it in my fridge for 3 days before it was all finished by my family. Which led me to make MORE!
In this recipe, I toasted two slices of toast, added creamy peanut butter, the raspberry chia jam and then bee pollen, pumpkin seeds, shredded coconut and more chia seeds on top.
Raspberry Chia Jam
- 2 cups raspberries
- 1-2 tbsp maple syrup/honey
- 1 tsp lemon juice
- 2 tbsp chia seeds
Cook together raspberries on low in a small pot.
Mash them with a fork if needed & constantly stir.
Turn off the heat & add in 1-2 tbsp maple syrup/honey, ~1 tsp of lemon juice & 2 tbsp chia seeds.
STIR & let it sit + thicken for 5-10 mins.
Place into a mason jar in your fridge for up to 4 days.