It’s part two of my mini blog series, where I’m sharing ‘how to make’ healthy food cupboard staples. Don’t miss part one where I shared my recipe for Salted Date Caramel which you can read here. Healthy caramel is always a winner!
Today I’m sharing another easy food cupboard staple, which is my delicious Raspberry Chia Jam. It’s honestly SO SIMPLE to make, ready to eat in 20mins and only has 2tbsp of honey as the additional sugar! So basically, it tastes just as good as traditional jam but much much quicker to make and healthier? Yep you’ve got it right.
Jam has been favourite of mine since I was a child, although then it was in the form of not very healthy jam sandwiches on white bread (with no butter because I was a bit of a fussy eater as a kid…now I have a disease that’s makes me fussy by force!)
I remember making this jam years ago (before Coeliac Disease hit me) and thinking it was so blooming easy to make, plus tasted amazing. For some reason I never made it again, and to this day I’m still not sure why! However, since making this raspberry chia jam and having the jar sitting in my fridge, I have pretty much been eating it every single day.
It’s one of those ingredients that seriously goes with EVERYTHING. When summertime hits and berries are back in season, I’ll defintely be experimenting with blueberry and strawberry jam – so stay tuned for more jammy recipes!
Tips for making the perfect chia jam;
My favourite way to make this is to cook the berries in a saucepan prior to adding the chia seeds. This helps release the juices from the berries and ultimately creates a sweeter, more intense jam flavour. As you don’t have to rely on sugar as the setting agent in chia jam, you can add as little or much liquid sweetener as you like! My favourite is honey, but maple syrup and agave will also work well.
Let the chia seeds do the work. Chia jam is a bit looser and more sauce-like than traditional jam, so it won’t set into the sturdy consistency than you may be used to. It will however work perfectly spread onto toast, stirred into yoghurt or on top of your favourite porridge!
- 2 cups raspberries, fresh or thawed frozen (250g)
- 3 tbsp chia seeds
- 2 tbsp water
- 2 tbsp honey/maple syrup/agave
- In a small pan, pour in the raspberries and honey and heat on a medium temperature until the berries start to break down – add 1 tbsp water.
- As you stir, mash the raspberries with a fork to completely break them up.
- Stir in the chia seeds + the last tbsp of water and heat for another 5 mins until it starts to thicken.
- Pour into a jar but leave the top off so it can fully cool – the mixture will thicken as it completely cools.
- Store in the fridge for up to two weeks.
WAYS TO USE RASPBERRY CHIA JAM
Stir into your porridge
Make healthy jam sandwiches
Pair with your favourite peanut butter for PB&J
Spread onto your gluten free scone (British much?)
Why not try adding it on top of your favourite porridge like the recipe below? Pairing it with a big spoonful of almond butter, sweet blueberries and crunchy pecan nuts will have absolutely everyone jealous of your brekkie!
Stayed tuned for next weeks ‘how to’ recipe PLUS on Sunday I’ll be posting a super simple Mother’s Day treat!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!Pin this recipe for later…