I first learned about the raw jam at a Prevention magazine. It was the Quick Strawberry Jam that uses the chia seeds that intriguing me. So, of course I had to cut out the recipe and glue it on my cookbook because it will be on my to-make-list. Then, I started seeing other raw jam recipe on my Facebook page, like raw blueberry jam. I finally got to try it with raspberry because it was sour and I bought too much. I wanted to buy 4 but my elder being greedy wanted 6, so I bought 6 packages and it turned out sour and no one wants to eat it!! Ugh!! So, I got to make raspberry vinegar and this raspberry chia seeds jam with it.
This recipe yields about 4 jam bottles. So, I kept 3 bottles in the freezer, just take each out to thaw in the refrigerator overnight before using. One I keep refrigerated and ready to use and I read that it should last 2-3 weeks. This works as a fruit spread too and can be used in anything. Hmmm....maybe I should use it to make some cupcakes!
This is definitely a quick way to make jam and healthier, with a dose of omega-3 from the chia seeds, but I still prefer the traditional method.
4 (6oz) packages of raspberries, wash and rinse with water.
3 Tbsp. chia seeds mix with 6 Tbsp. water for 10 minutes
4 Tbsp. raw honey or agave syrup (or to taste)
1 Tbsp. fresh squeeze lemon juice as preservative (optional)
Put all in a food processor and process until well blended. Store in a glass bottle and keep refrigerated. You can put extra bottles in the freezer and transfer it to the fridge the night before using. Even though I add 4 Tbsp. of honey, this jam is still a bit tart for me, I guess we really have sweet tooth and thus prefer the sweeter traditional method. If you have sweet strawberry and blueberry, this would be good.