Raspberry season in my neck of woods is fast coming to the end so I thought I would devour on this precious fruit with a jamming last hurrah, literally. I bought copious amount of raspberries from a local mountain farmer in hopes to make abundant number of raspberry jam jars to share with my beloved and that’s exactly what I did over the weekend. The verdict from the people whom I’ve shared this beautiful jam with? They loved it! I hope you make loads of this simple 5 minute recipe and share the goodness with your loved ones.
For those who are after glowing skin, you will be happy to note raspberries carry a very rich content of antioxidants – 50% higher than strawberries, 10 times more than tomatoes and 3 times that of kiwi. They are also a good source of dietary fiber,assisting in the proper function of the intestines and thus participate in the prevention of the developmental disease such as diabetes and colon cancer.
In case you are thinking of preserving some for the winter, freezing raspberries is also a good idea; freezing them does not take away any of its nutritional value.
- 2 cups raspberries
- 2 tbsp chia seeds
- 2 pinch himalaya salt
- 2 tbsp honey
Tip & Note :
This jam can stay in the refrigerator up to 30 days.
If you are making this recipe from frozen raspberries, thaw them first. I like using fresh raspberries better.
Mix all ingredients in a blender pulse until desired chunky or smooth consistency. Transfer the jam into a jar and leave it for an hour for chia seeds develop a gelatinous coating. Serve with your favourite gluten free toast or take a spoonful in the afternoon as an energy booaster.
Enjoy! xx j