I have a fruit jam fanatic at home. If I lose sight of him when we’re grocery shopping, my two best bets are to check the jam and the beer alleys. If I want to be the best girlfriend in the world, I bring him back a new jar of raspberry jam from the grocery store. I love how not complicated he his!
When I told him I was trying my hand at a raw and healthy homemade jam, raspberry nonetheless, he was like a boy on Christmas morning. Needless to say he loves being the first to test my recipes.
We savoured it on delicious oat, banana et cocoa pancakes. And straight from the jar too, I’ll admit it.
Plus, it’s ready in less time than it takes to read the ingredient list of a commercial jam. Try it!
Raw Raspberry & Chia Jam
- 2 cups fresh rasbperries
- 1 tablespoon chia seeds
- Maple syrup agave syrup
- In a food processor*, pulse the raspberries until you have a thick puree. Taste and add sweetener if needed, depending on the acidity of the fruits.
- Add chia seeds and mix well.
- Transfer to a glass jar and refrigerate until the next morning.
If you prefer not to see the chia seeds, ground them first in a spice grinder or a Magic Bullet.
If you don't have a food processor, just mash everything up with a fork.