Lately, I’ve developed an obsession for jam. I always loved it on toast but now it has spread to jam on crackers, jam on yogurt and jam on my morning porridge.
When I got through the last jar of jam I bought in less than two weeks, I vowed to find a healthier alternative.The particular brand I was buying was 60% sugar.
After working so hard the last couple of months trying to reduce the kids’ sugar intake, was I undoing all of our good work by heaping this sugary jam onto her breakfast every morning? Probably!
My healthier jam option
Luckily I found a good alternative in the form of Chia Seed.
I have to say I ‘m so in love with it. I have eaten it on toast. I’ve even mixed it in with my porridge and honey. I only used 1 tablespoon of honey but feel free to add more if you would like it sweeter. It can be added either at the cooking stage or later on too. Also, I used white chia seeds but black would work just the same.
Without loads of sugar to preserve it, this chia seed jam will not last as long as normal jam. But it’s so quick and easy to make that I’ve been whipping up a batch at the start of every week.
225g (1.5 cups) raspberries (if using frozen raspberries, allow them to defrost first)
1 tbsp honey
½ tsp vanilla
1.5 tbsp chia seeds
1. Put the raspberries into a saucepan over a medium heat on the hob. Mash the raspberries as they begin to heat up. If they are not very juicy you can add a little water to help them break down.
2. When the raspberries have broken down to a saucy consistency add the honey and vanilla and stir until combined.
3. Remove from the heat and allow the mixture to cool a little before add the chia seeds.
4. Transfer the jam to a jar and allow it to cool completely. Once the jam has reached room temperature transfer it to the fridge for an hour to set.
5. Store in an air tight jar in the fridge for up to one week.