There’s nothing better than fresh picked local berries. I mean once you try them you’re actually confused about what you’ve been eating all year because the ones shipped all across the globe just don’t even compare. Not even a little.
So if you’re like me, and buy them by the crate you’re probably asking yourself what am I going to do with all these berries? Well, I just so happen to have a recipe for you. And of course like all our recipes it’s much better for you than the traditional version, and arguably much easier as well.
This recipe is SO easy you can literally toss it together in about minutes because the bulk of the work is done by the chia seeds in the fridge. If you’re not familiar with chia seeds they expand when you put them in liquid making them the PERFECT thickening agent for jams (I have no idea why I didn’t think of this sooner).
Chia seeds are a great source of omega 3s, and can actually help with your sugar cravings (yahoo). One thing I will mention is that they can be gas forming, so if you’re not used to eating them and all of the sudden if you go ham on them you’re going to feel bloated. Sooooooo don’t do that lol if you’re new to the chia seed game just ease yourself into it, so you don’t accidentally turn yourself off from them because they are great and great for you.
For this recipe, I knew I wanted to use chia seeds, and I wanted to keep the sugar content little to none, so I I used this recipe from Happy Healthy Mama
RASPBERRY CHIA SEED JAM
INGREDIENTS
2 cups raspberry (if using frozen, defrost first)
2 tablespoons chia seeds
2 tablespoons warm water
2-4 tablespoons honey (preferably raw unpasteurized)* I used maple syrup and skipped the vanilla1/2 teaspoon vanilla (optional)
2 tablespoons chia seeds
2 tablespoons warm water
2-4 tablespoons honey (preferably raw unpasteurized)* I used maple syrup and skipped the vanilla1/2 teaspoon vanilla (optional)
DIRECTIONS
Add all ingredients (start with 2 tablespoons of the honey or maple syrup) to a blender or food processor, and pulse until it is the texture you prefer. I like mine more chunky, and I found it was too pureed with the blender, so I would just mash them with a potato masher in a bowl if you like a more rustic texture.
Taste and add more honey (or sweetener of choice) if you would like a sweeter jam. I actually prefer for the tart flavor of the raspberries to come through, so I don’t like to overload it with sweetness.
Transfer the mixture to a container with a lid (I used a mason jar) and allow to set in the fridge for about an hour.
Enjoy!
