So quick to make, packed with flavour and sugar free: Raw Raspberry Vanilla Chia Jam. Say hello to your new healthy food obsession.
I am so excited. Jams are going to make a comeback in this household! Thank you, little lovely chia seeds, you have taken all the work out of jam-making.
Seriously, it has been ages since we’ve had jam on or table. Possibly a year. Actually, maybe 2. I can vaguely remember my father bringing one of his creations, something delicious and tart involving blackberries and rosemary. After that jar was empty, we just did not replace it. We eat cold cuts, cheeses, smoked salmon and a LOT of peanut butter. In yoghurt and on waffles (check out my low carb waffles here) we have fresh fruit.
I remember the first time I made strawberry jam with my daughter, using a recipe that required 50% sugar. After I had measured a truckload of white granules and poured it into the pot, I just felt deflated. Even after the sugar had dissolved and the jam looked like jam and tasted like jam, I couldn’t really enjoy it.
The “healthy” jams you can buy in the supermarket, normally sweetened with concentrated grape juice, deliver the same kind of sugar rush the regular varieties do. Don’t be fooled by claims such as “no cane sugar” or “all natural” – they raise your blood sugar just the same. In terms of shop-bought jams, only the diabetic varieties do not play havoc with your body’s insulin levels.
Friends. This raw raspberry vanilla chia jam is just the BEST. Let me explain:
- It is RAW. Meaning, no cooking required, no stirring, no time spent at the stove. All those lovely nutrients? Still hanging in there!
- RASPBERRIES. Soft, sweet and perfect jam making material. Can be mashed with a fork in less than a minute. No blending necessary, less washing up, more sofa time.
- VANILLA. Gives any sweet dish that special je ne sais quois. A taste so beautiful and refined you’d think the French must have invented it. Oh-la-la.
- CHIA. Little wonder seeds, which I waxed lyrical about in my cherry chia frozen yoghurt post. Low in carbs, high in fibre, the world’s richest plant source for omega-3 fatty acids and perfect for jams as they make things thicken and there’s no need for pectin, which some people don’t tolerate well.
- It is SUGAR FREE! I used one tablespoon of erythritol, which made it just the right side of sweet.
We had it with yoghurt and nuts for breakfast, but I am thinking jammy coconut flour pancakes for the weekend and also planning a grain free Victoria sponge with a raw raspberry vanilla chia jam layer. Oh my, I am salivating just thinking about it.
This jam, friends. You CANNOT get a healthier one.
Obviously, this recipe can be adapted and made with any soft fruit such as ripe peaches, strawberries, blueberries or blackberries. Knock yourself out and let me know which one is your favourite!
- 130 g raspberries, fresh (if using frozen, give time to defrost)
- 3 tbsp chia seeds
- 1 tsp vanilla paste
- 80 ml water
- 1 tsp lemon juice
- 1 tbsp erythritol or xylitol
- Mash the raspberries with a fork
- Combine all ingredients in a jar or bowl and stir
- Leave in the fridge overnight