Fast and easy is the name of the game for this raspberry chia seed jam. Raspberries have are undeniably delicious, offering a uniquely sweet and tart flavor profile. The downside is that raspberries can mold quickly, especially if you purchase them from the farmer’s market. There’s nothing worse than spending good money on a small clamshell of raspberries, place them in your fridge, and see mold two days later.
The best way to quickly enjoy fresh berries is to make them into a jam! Yes, you can make raw vegan jam that is much healthier than store bought varieties. Most of the time, especially in the case of this recipe, homemade jam contains way less sugar than jarred jam. This is because fresh berries are naturally sweet. The only thing to keep in mind is that because you use fresh ingredients, you have to consume the jam much quicker. It will keep fresh in an airtight jar in the fridge for about 5-7 days.
This raspberry jam goes great on a variety of foods. If you make raw vegan yogurt, top it with some of this raspberry chia jam. If you really want to satisfy your sweet tooth, make some chocolate avocado pudding and top it with this jam; you can thank us later. You can also make this jam after you finish cleansing and use it on post-cleansing foods like whole wheat toast or yogurt.
- Prep Time:5m
- Total Time:5m
- 1 c raspberries
- 1 tbsp. filtered water
- 1 tbsp. chia seeds
- 1 tbsp. raw agave nectar
- Add all of the ingredients to a food processor and blend until smooth.
- Spoon into a glass jar, screw on the lid, and refrigerate for an hour so that it can set.
- Serve and enjoy.