Deliciously fruity raspberry-chia jam
Raspberries are one of the truly powerful berries, providing the body with a whole host of vitamins and minerals, and also lending a helping hand in cases of inflammation by helping to reduce inflammation. Raspberries contain vitamins A, C, E and K, among other things, as well as plenty of antioxidants and minerals such as calcium and iron. These tasty berries are perfect to complement both breakfast cereals and homemade pancakes. Of course, there’s no getting away from the sweet jam, which is the icing on the cake at pancake breakfasts. While traditionally, jams tend to be full of sugar, this raspberry-chia jam is virtually sugar-free (except for the natural, natural fruit sugar in raspberries). Of course, you can also top up this delicious jam with some beneficial maple syrup or raw raspberry syrup if you wish, but it’s not essential. A delicious amuse is guaranteed! It also takes just a few minutes to prepare and doesn’t require hours of stove-top dreading. Take your pancake mornings to a whole new level and try it for yourself!
Servings: 300g
Preparation time: about 20 minutes
Difficulty: Easy
To prepare you need:
- 300g frozen raspberries
- 2-3 tsp chia seeds
- maple syrup (as needed, on request)
How to make raspberry jam?
Pour the raspberries into the pot and heat over medium heat until the berries start to soften. When the raspberries are soft, turn off the heat and crush the berries with a spoon, pestle or pastry blender and mix in the chia seeds. If you like a sweet jam, add maple syrup to taste. Allow the jam to thicken for 20 minutes and serve with whatever you like, or store in an airtight container in the fridge.
NB! This raspberry chamomile is a perfect accompaniment to, for example, gluten-free oatcakes, the recipe for which can be found at. HERE.
