Because chia seeds absorb almost 10 times their weight in water and create a gel like consistency, you can easily transform a few cups of your favourite fruit into a low-sugar, spreadable jam. Today I will be making my favourite – raspberry jam – but this recipe will work with almost every fruit – strawberries, cherries, blueberries – you name it.
Raw Raspberry Jam
Perfect for slathering on a Victoria sponge
- 200 g raspberries
- 1 tbsp coconut palm sugar or caster sugar
- 2 tbsp chia seeds
- Place your raspberries into a bowl or a jar and mash with a fork to a pulp then stir in the sugar and chia seeds. You can add more sugar if you want your jam to be a little sweeter, it all depends on the fruit you’re using – my raspberries were incredibly sweets so I only ended up using one spoon of sugar.
- Place in the fridge for at least 30 mins – the chia seeds will absorb the moisture and turn the mixture into a delicious spreadable, spoonable jam which can be enjoyed on toast, scones or stirred into porridge. Enjoy!
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