This raspberry chia seed jam is so quick and easy, but so good for you.
Since becoming sugarfree, jam is something that we don’t eat. Traditional jams are technically half fruit, half sugar, so in a jar of raspberry jam, 50% is white sugar!!!
We have not really missed jam, but there are times when it would be nice to be able to add a jam to something, like this marshmallow slice. I love this jam stirred through sugar-free natural probiotic yoghurt.
We always have frozen berries in the freezer, generally blueberries and raspberries, so I decided to make a very quick version of raspberry jam, using chia seeds.
This technically is not a proper jam, but it suits us and is sugar-free and yummy. I have seen a few different chia seed jams that boil the fruit, but I decided I could not be bothered and did not want to lose any nutrients in the berries by boiling them.
We do not add ANY sweetener, but feel free to add a little amount of dextrose or rice malt syrup if you feel it necessary.
This literally takes 5 minutes prep time and then you just have to wait for your jam to set, I like to do it at night and in the morning is all ready to use.
I only make 1/2 a cup at a time, but you can increase the quantity if you wish, will keep for up to 2 days in the fridge.
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