Raw Raspberry Chia Seeds Jam

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.

Ingredients:

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)

Method:

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.