3pintsraspberries (about 6 cups)rinsed and picked over
¾cuphoneyor more to taste
3tablespoonslemon juice
3tablespoonschia seedsoptional for a thicker jam
optional:a cinnamon stick or a scraped vanilla pod
Instructions
Place raspberries, honey and lemon juice in a large pot. Bring to a boil over medium-high heat.
Reduce the heat to a simmer and stir in the chia seeds. Add the cinnamon stick or scraped vanilla pod, if using. Simmer the jam for 10-15 minutes, or until thickened (spoon some on a plate and refirgerate for a few minutes to check the consistency - jam will further thicken as it cools!).
While jam is cooking, fill your jars with warm-hot water. Let them stand until you're ready to fill them.
Once jam is ready, empty the jars and fill them with jam, leaving ½ - 1 inch of headspace. Cover losely with a tea towel or paper towel until cooled to room temperature. Transfer to fridge and chill overnight before freezing for up to 1 year.