I have never made proper jam before, mainly because it sounds very labour intensive with a huge amount of sugar! In fact I don’t really eat a lot of jam on toast either, I am much more or a peanut butter girl!
But there is something about a thick doorstop slice of white toast, thick organic butter and seasonal jam washed down with a strong cup of tea that just really makes me happy every now and then! One day I really fancied this but had no jam, what I did have was raspberries and chia seeds!
Chia seeds are a fairly new thing in my life, I am still experimenting with what they can do and the textures they create. I knew they could be used to thicken liquids (aka chia pudding) so I decided to puree my raspberries and add chia seeds. I left this over night and the next morning prepared for some home made raspberry jam. Blimey was it tart!!
Ok so I see the need for some sugar now! But I wasn’t about to add refined sugar and ruin my simple healthy jam, so I added organic honey and lemon juice and it improved it vastly!
Makes one small pot of jam
1 punnet of raspberries (approx 250g)
Squeeze of lemon
2 tablespoons honey/ maple syrup/agave syrup
2 tablespoons Chia Seeds
Place all ingredients except the chia seeds into a blender and blitz until smooth. Taste and adjust sweetness to your liking, I like to keep a bit of that fresh raspberry tang in there! Pour into a bowl or jar and add the chia seeds, stir well and leave in the fridge over night.
You may have to add more chia seeds if your fruit produced a lot of liquid, you can check it after a few hours and see how it is doing!
What fruits would you use? What’s your favourite breakfast spread?