Raw raspberry and chia jam

Raw raspberry and chia jam

By
From
Green Kitchen Travels
Makes
250 g

Even though it can sometimes be very fulfilling to slow-cook a traditional jam made from ripened fresh fruit, we often realise that we need a jar of jam at very short notice when fruit isn’t in season. Instead of taking a trip to the store, we simply reach into our freezer for some frozen berries and mix them with a little syrup and chia seeds – no sugar or heating needed. After only ten minutes, the chia seeds have transformed the berries into a jam-like consistency. Use as you would a normal jam – on top of pancakes, waffles, sandwiches and scones.

Ingredients

Quantity Ingredient
250g fresh or thawed frozen raspberries
2 tablespoons chia seeds
2 teaspoons maple syrup
or 2 teaspoons clear honey

Method

  1. Place the berries in a bowl and mash with a fork. Stir in the chia seeds and maple syrup. Whisk to combine, then set aside for 10 minutes, stirring every now and then to prevent the chia seeds from sticking together. Store in an airtight glass jar in the fridge for up to 5 days.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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