More ways to use raspberries

Fresh Raspberry Chia Jam

- Being low in sugar, this jam needs to be used fresh. The chia seeds absorb moisture from the berries to thicken the jam. Put 1½ cups (180g) of raspberries into a saucepan. Add 1 tablespoon water, cover and cook over a low heat for about 10 minutes until the berries have softened. Remove from the heat, and add 1½ tablespoons chia seeds (I used white chia seeds) and 1-2 tablespoons maple syrup or honey to sweeten. Stir to combine and pour into a small jar. The chia seeds will thicken the jam as it cools. Store in the fridge and use within 1 week. Spread on toast, or dollop on pikelets or pancakes.

Raspberry Shrub

- This sweet and sour drink syrup can be served with sparkling water or added to a cocktail. Put 2 cups (240g) raspberries into a bowl. Add ½ cup (100g) sugar, and mash to combine. Cover and put in the fridge for 36-48 hours. Strain through a fine sieve into a jug, pressing out as much liquid as possible. Add ½ cup (125ml) apple cider vinegar and decant into a clean bottle. To serve, add 2 tablespoons shrub per glass and top up with sparkling water. Makes 350ml. Store in the fridge and use within 1 month.

Raspberry & Rhubarb Muffins

- Preheat oven to 180C. Whisk together 2 eggs, ½ cup (125ml) milk,

¼ cup (60ml) yoghurt, 1 teaspoon vanilla extract and 50g melted butter or olive oil. In a bowl, combine 1½ cups (220g) flour, ¼ cup (50g) sugar, 1 teaspoon baking powder and ½ teaspoon baking soda. Add ¾ cup (90g) raspberries and ¾ cup (90g) rhubarb cut into 1cm pieces and combine. Pour over the wet mix and fold together until just combined. Spoon into 10 greased, lined muffin holes. Bake for 15-20 minutes until a skewer comes out clean. Cool on a rack.