Raw Jam’s are the craze at the moment and I know why!
Being able to produce a thick sticky Jam with no nasties and all the beneficial properties kept – who wouldn’t want to give it a shot.
I use this Jam for a Jam filling into Cookies, mix through Cakes to make a Raspberry marble, into Coconut Ice Creams, mixed into Coconut Yoghurt and even in Salad Dressings – it is very versatile, so be creative.
The only downfall with Raw Jam is the shelf life, that is easily fixed by making a smaller batch or freezing half down like I do.
Raw Raspberry Jam
|Prep time||6 minutes|
|Cook time||8 hours|
|Total time||8 hours, 6 minutes|
- 500 Grams Raspberries
- 1/3 Cup Chia Seeds
- 1/4 Cup Pure Maple Syrup (optional - i use if my berries are too tart.)
|1.||Wash Raspberries thoroughly.|
|2.||Place Raspberries, Chia Seeds and maple (if using) into a food processor and blitz for 4-5mins.|
|3.||Immediately pour Raspberry Jam into sterile jars and place in the fridge.|
|4.||Allow the Chia Seeds around 8hrs to work their magic and the Jam to thicken.|
Note: This is a raw jam and it will not last like a processed jar! I freeze half my batch after the 8hrs in the fridge. I use mine within a week to minimise waste.