Easy to make Homemade Raspberry Chia Seed Jam Recipe – Vegetarian Vegan Recipes
I have a little something different for you today! 🙂
A recipe on how to made raspberry jam at home in less than 10 minutes!
If you’re anything like me, you probably read the ingredients at the back of every single ready to eat food you buy in a supermarket.
I hate eating food with preservatives. Even when it says no preservatives on the back of a food, I don’t trust it. Because how is it possible to keep food on the shelves of supermarkets without any preservatives? Aren’t these added ingredients the very things that cause illnesses such as cancer? It may sound like a conspiracy theory, but I rather be safe than sorry.
I always hesitate when buying jam in the supermarkets. I love jam but the strawberry jam I just bought has a preservative called sodium citrate. I mean what is sodium citrate?? Will it change my internal organs?? We’ll never know.
The best thing to do is to make your own fresh raspberry jam or strawberry jam or indeed any fruit jam at home and when it only takes 5-10 minutes to make, there’s no excuse. Best of all, you’re adding fresh ingredients with no preservatives and it tastes super yummy when it’s piping hot.
INGREDIENTS:
Handful of raspberries
1/2 tsp chia seeds
1/2 tsp lemon juice
1 tsp honey/maple syrup or other sweetener
METHOD:
Wash your raspberries and add them to a heated pan.
When they start simmering, gently mash them with a fork.
Add chia seeds.
Add lemon juice.
Add your sweetener of choice.
Simmer on a low – medium flame until the juice from the raspberries has dried up and the raspberry chia seed jam is to your desired consistency.
And voila! Your raspberry chia seed jam is ready.
I love eating this type of raspberry chia seed jam when I’ve just made it and its piping hot. It just tastes so yummy on toasted bread.
Raspberry jam made in this way will probably last 2-3 days.
If you want to store this raspberry chia seed jam for longer, you should store it in a glass mason jar. But you need to sterilise the mason jar.
In a pot, add a trivet and water. Place the mason jar on the trivet. Close the lid of the pot and let the water boil on a high flame. Turn off the heat and remove the mason jar with a sterile mason jar holder on a clean plate.
Let both the jar and jam cool. Once cool, add the jam in the mason jar. Close the lid of the mason jar.
Once again, in a pot with a trivet and water, place the closed jam filled mason jar on the trivet and bring the water to a boil. Remove the jar using mason jar holders and let it cool. Store in the refrigerator.
As you can see, this process is quite long. I much rather prefer making the raspberry chia seed jam as and when I want to eat it. It’s fresh and takes a very short time to prepare.
I do hope you make this raspberry chia jam and I would love to hear your thoughts! 🙂
