Baby friendly raspberry chia jam
This nutritious chia jam recipe for babies uses just three ingredients, with no added sugar. It’s a baby friendly alternative to traditional jam (which is packed with sugar; delicious, but not very suitable for early weaning!). Serve it spread on toast, swirled through dairy free yoghurt or mixed into vegan custard.
Ingredients
- 350 g raspberries (we tend to use frozen)
- 3 tbsp chia seeds
- 1 tsp vanilla extract
- 1 tbsp maple syrup (optional)
Instructions
- Put the raspberries and vanilla extract into a small saucepan. Cook them over a medium heat for around 5 minutes, stirring occasionally, until they are broken down. If you're using frozen raspberries they will need a little longer.
- Stir through the chia seeds and cook for another 5 minutes. If you want to add the optional maple syrup, do so now.
- Remove from the heat and let the chia jam cool. It can then be used straight away or stored in the fridge in an airtight container.
- The jam will keep in the fridge for around a week. It can also be frozen; I suggest freezing in small portions using an ice cube tray or mini muffin tray. This allows you to remove just as much as you need.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.