Home-made jam and summer berries – a delicious way to preserve summer. I do love making traditional home-made jam but when it’s hot out and you’ve got friends coming over for a brunch this is an easy way to prepare a simple jam with minimal sugar and no cooking.
This jam is raw and gets stored in the refrigerator. It lasts up to 4 days in a jar, so it’s best to make smaller batches and enjoy fresh!
If you are new to chia seeds, they are native to South America and to the Mayan and Aztec cultures (and famed back in the 80’s for one said “chia-pet” that you could grow on your kitchen window-sill).
They are full of gut-loving soluble fiber, omega-3 fatty acids (the anti-inflammatory ones) and protein. These seeds are great because they “gel” up in liquid and create a jammy/pudding-like texture.
- hi-speed blender or food processor
- measuring spoons, cups and/or scale
- 2 cups of raspberries (350-400g) (other berries work as well- if you are using frozen berries ensure you allow them to defrost first)
- 2-3 TBSP chia seeds
- 30 mL or 1 oz (~2-3 TBSP) water
- 1-2 tsp fresh lemon juice
- 1 TBSP honey or coconut nectar (you can add more to taste however, I prefer the fresh tart taste of the raspberries here – adjust as needed)
- 1/4 teaspoon vanilla extract
- Add all ingredients into a food processor and blend until well combined
- pour into a glass jar
- allow to sit and gel (in the refrigerator) for at least 1 hour before serving
-on your favorite whole seed (possibly gluten-free) bread
-as a topping on your yogurt and muesli in the morning
-as a topping on home-made waffles or pancakes.
– this jam will naturally be more fluid than those made with pectin.
– if you need to adjust consistency and the jam is too “liquidy” for your liking, mix in 1 teaspoon of chia seeds at a time and wait at least 15 min before adding your next teaspoon.
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