It has been a few weeks since my last recipe post. I thought I'd best post up a new one.
Back in September I posted my recipe for a Chia Seed Jam that is cooked 20 minutes. I wondered if we were losing any nutrients from the berries by cooking it for so long and searched and adapted raw jam recipes until I came up with one we are enjoying now. It is great on toast with peanut butter, tasty on top of waffles, and also can be used in other recipes.
RAW CHIA SEED JAM
2 Tbsp Water
1/4 cup chopped, pitted Dates (I used organic Deglet Noor)
1 cup fresh or thawed Fruit (I used 1/2 Blueberries and 1/2 Raspberries)
1 Tbsp Chia Seeds
1. In food processor or blender place dates and water and pulse/blend a little to chop the dates into smaller pieces.
2. Add fruit and chia seeds.
3. Blend until incorporated. If you want a chunkier jam you can pulse, rather than blend the mixture.
4. Pour into glass container with an airtight lid and refrigerate. I use a piece of plastic wrap between the container and plastic lid so that it helps reduce any oxidation. You don't want the jam changing colors (darkening) too fast.
I find this recipe lasts fine in the fridge for a week or two. Hubby has it on his toast every morning and really enjoys the full fruit flavor that isn't too sweet.
The pictures in this post were taken this morning and the jam was made after work yesterday. The chia seeds firm up the jam within a few hours.
- Au Revoir
"It is as healthy to enjoy sentiment as to enjoy jam." - Gilbert K. Chesterton