The jam will last in the refrigerator for up to two weeks.
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Frozen Raspberries (2 cups)
Rice Malt Syrup (2 Tbsp)
Raw Honey (3 Tbsp)
Vanilla Bean Powder (1 tsp)
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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