Quick raspberry chia jam

A delicious fruity low-sugar jam which is wonderfully quick and easy to make.

Credit: Simon & Schuster

• makes

  1 cup

• prep

  5 minutes

• cook

  5 minutes

You can also serve this as a coulis, stirred into full-fat yoghurt or coconut-based yoghurt. 

Ingredients

• 30-40 g pitted dates, finely diced (or 1-2 tsp maple syrup)
• 125 g raspberries (frozen or fresh)
• 2-3 tsp chia seeds (depending on how thick you like it) 

Instructions

Gently heat the dates in a small pan with 2 tbsp water for about 2 minutes, stirring to form a smooth paste. Add the raspberries and chia seeds and simmer for 2-3 minutes. Mash the raspberries with a potato masher or the back of a spoon. The jam can be stored in an airtight container in the fridge for up to a week.

Serve with The Clever Guts Diet gluten-free breakfast bread.

Recipe from The Clever Guts Diet by Dr Michael Mosley with Tanya Borowski and Dr Clare Bailey. (Simon & Schuster Australia, pb, $29.99).  Read more about Michael Mosley's investigation of how to eat to control cravings and boost your mood here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

You can also serve this as a coulis, stirred into full-fat yoghurt or coconut-based yoghurt.