Raspberry Chia Jam

We all know store bought jams are loaded with sugar..but, what most people don’t realize is that sneaky little last ingredients called pectin. Pectin is what thickens and “jells” the jams and jellies. It is usually GMO because it contains dextrose and citric acid which are both corn derived ingredients. Pectin also needs a high sugar content to “jell” so, that means that jam or jelly you bought has a ton of added sugars to make the pectin activate! Homemade jam is so easy. This recipe used chia seeds to thicken it right up and has no added sugars. Chia seeds also add protein, fibre and omega 3’s. Try this recipe with any fruit and even better, fresh fruit in the summer. I love adding it to oatmeal, yogurt parfaits, chia pudding but, most of all I like it straight up classic on top of toast with natural peanut or almond butter! So yummy!

Ingredients:

  • 3 cups of frozen raspberries or strawberries, blackberries, blueberries or even a mix (try with fresh fruit when in season!)
  • 2 tbsp chia seeds
  • pinch of sea salt
  • drop of pure vanilla extract
  • 1-3 tbsp raw honey or maple syrup (depending how sweet you prefer)
  • little bit of zest and juice from a fresh lemon (optional)

In a small saucepan over medium heat combine berries, honey, lemon juice + zest, pinch of salt and vanilla. Bring to a simmer and mash berries slightly. Remove from heat and stir in chia seeds. Allow to sit for 10 minutes and transfer to a mason jar. Can be stored in fridge for up to 1 week.

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