Raspberry Chia Jam
Raspberries in June???
I think our poor raspberry canes are a bit confused by this unusually warm weather we have had during May in Sydney. It was the hottest May on record, with one day last week reaching 28 degrees! Our raspberry canes are now producing raspberries again. This is what I found this morning, the first day of winter…
I didn’t actually have enough to make jam. I ate the few I found very slowly and mindfully (they were deeeelicious) and used frozen raspberries for this jam. I adapted my blueberry chia jam recipe, replacing the blueberries with raspberries
Chia seeds help to thicken up the jam (so it doesn’t run off your toast) allowing much less sweetener to be used. This jam is much healthier than the usual recipe of 50% fruit and 50% sugar!
- 3 cups (400g) frozen raspberries (I used organic ones I found at Woolworths, see below)
- 4 tablespoons honey or maple syrup
- 2 tablespoons chia seeds
- 1 teaspoon organic vanilla bean paste
- Place raspberries and honey (or maple syrup) in a medium-sized saucepan and slowly bring to the boil, stirring frequently.
- Reduce heat to low and simmer for about 2 minutes.
- Stir in the chia seeds and cook the mixture for a further 2-3 minutes, stirring from time to time to stop the jam from sticking to the bottom of the saucepan.
- Remove from heat and stir in the vanilla paste.
- Allow to cool before using.
- Store in the fridge.
Organic raspberries – recent research showed organic raspberries to contain much higher amounts of antioxidants than conventionally grown raspberries!
Per Serve (20g or approx. 1 tablespoon): 102 kJ or 24 calories; P 0.4g Fat 0.4g SFat 0 CHO 4g Fibre 1.1g