Raspberry Jam on toast is usually what I have for breakfast. Because I find the ones you buy often way too sweet, I started making my own a little while ago.
I thought that making Jam would be a really long, complicated process, but turns out it is the easiest thing ever.
I also always believed that you needed to add a huge amount of sugar for the jam to thicken, but found that if you let it simmer slowly for a long time, you absolutely do not need a lot of sugar to get the right consistency.
To continue with this post by The Foodie Journey, please click here: Chia Raspberry Jam