Fast Raspberry Jam
Jam has never been a on my food radar, even a child it wasn’t something I liked. Having Jam in the house seems odd to me as a result, however Tilley loves Raspberry Jam. I choose homemade brands when I buy jam to ensure it is real fruit and no chemicals however the level of sugar still concerns me.
Ok, so for the sweet toothed adult my advice would be to make this a low carb option and swap the maple syrup with xylitol (2 teaspoons) however for children I prefer to use maple syrup.
Though maple syrup provides a decent amount of some minerals, especially manganese and zinc, keep in mind that it also packs plenty of sugar. This is why I only use a small amount and in adults most of the time suggest swapping to xylitol.
The best bit about this jam is the unspoken omegas that are released as the chia seeds swell and create the thick jam consistency. Omegas are so important for our mental health, hormones and everyday function. Sadly the average person struggles to consume enough from food. This recipe however helps the omegas release from the chia seed making them more bio-available.
1.5cups frozen raspberries crushed
4 Tablespoons chia seeds
100 ml boiling water
1 teaspoon vanilla extract
2 teaspoon maple syrup
1 cheek lemon juices.
Crushed the berries then stir all ingredients together.
Put all of the jam in a jar and pop in the fridge
Enjoy in about 8-12hrs
**keep this in the fridge for up to a week unless it looks unusual.