I love homemade jam. Every summer I wander the country lanes around the cottage, picking fresh blackberries, hawthorn berries and rose-hips. They make a wonderful hedgerow jam.
Unfortunately the recipe includes a ton of sugar. As I’m now sugar free, I was worried summer berry jam would be a thing of the past.
The thing I love most about my continuing journey into sourcing alternative ideas to create amazing recipes, is how simple something can often be. And how incredible it can taste! This recipe involves no heating, no added pectin and no messing around getting the jam to set properly.
Punnet of raspberries
1 teaspoon of manuka honey
3 tablespoons of chia seeds
Blend the raspberries and honey until they form a thick, liquid jam. Pop the pear through your juicer and add the extracted liquid to your blended raspberries.
Spoon the chia seeds in, stir and leave to set (around an hour or two)
Yep, it’s THAT simple! You can store your chia seed jam in the fridge. Feel free to experiment with all sorts of berries. You can always add a little more honey to the sharper tasting ones.