The jam will last in the refrigerator for up to two weeks.
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Add Frozen Raspberries (2 cup), Rice Malt Syrup (2 tablespoon), Raw Honey (3 tablespoon), Vanilla Bean Powder (1 teaspoon), and Chia Seeds (1/4 cup) to a food processor. Process until almost smooth, about 2 minutes.
Pour into a sterilized jar, and refrigerate. Enjoy!
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Nutrition Per Serving
% Daily Value*
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