Cooking instructions

1. Put the raspberries and lemon juice into a blender with 2 tbsp of honey and blitz until smooth. Taste and add a little more honey if necessary.
2. Add the chia seeds and briefly blitz again to mix.
3. Transfer to a clean 340g jar with a lid and allow to set in the fridge for 1 hour. This will keep for a few days in the fridge.

VARIATION

You can also use frozen raspberries for this recipe which means you can make delicious jam all year round. Defrost the fruit slightly before blitzing.

 

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Recipes extracted from Gordon Ramsay’s Ultimate Fit Food by Gordon Ramsay, published by Hodder & Stoughton, £25

Photographer to credit: Jamie Orlando Smith