вторник, 30 августа 2016 г.

Raspberry & Vanilla Chia Seed Jam

Raspberry & Vanilla Chia Seed Jam


Raspberry & Vanilla Chia Seed Jam


When liquid is added to chia seeds, they swell up and create a gel making them a perfect superfood substitute for pectin in chia seed jam. Used in this recipe with sweet raspberries and rich vanilla bean, chia also adds to the substantial texture desired in fruit jam.


Tried it, loved it!


So glad you liked it!


Hi. Probably an obvious q, but do you mean vanilla as in pods or vanilla as in liquid (extract)? Thanks!


Hi Claire, its the vanilla liquid extract!


It’s not sugar free if it contains honey!! Natural sugar and natural honey are made of the same stuff, only in a different form. Clever idea though, I’ll give it a try


This looks delicious! I cannot wait to make it:) I was wondering if it would be alright being in the pantry if I sealed it in an airtight jar?


It might be Jess but to be safe I would keep it in the fridge. Because it doesn’t have the sugar content and preservatives in normal jam it goes off a lot quicker.


Just wondering if this be frozen. …


If it can be frozen? I haven’t tried it myself so can’t say yes for definite unfortunately


I was wondering if you could blend up the berries first or once they are nearly cooked blitz them in the blender. I am going to try it when I get myself some chia seeds.


Hi Carolyn, yes could can blitz the berries after you cook them, especially if you prefer you jam not to have too many bits in it.


I was wondering if anyone has calculated the net carbs for a serving? {Please forgive me, if it is posted here already but I am just not seeing it) BTW- Looks delicious!!


Hi, I don’t calculate carbs for any of my recipes but I’m sure it could easily be done with an online calculator. Hope you like the recipe if you try it!


Pinning this, looks great & easy! #tastytuesdays


Thank you Stacey


I wonder if you can make this with frozen strawberries too. I don’t have any raspberries on hand today. love the recipe. I hope you have a blessed filled day.


Yes you certainly could. I would let the strawberries defrost slightly before putting them in the saucepan and them allowing them to defrost completely and cook!


thanks so much for the reply. looking forward to trying it.


did i seriously just find a recipe for sugar-free jam. wowwww my life is finally complete. this looks os good i havent had jam in years


You must try it immediately so! Hope you love it!


I love how easy and healthy this jam is! Pinned!


Its so good Karen. I hope you enjoy it as much as we do!


I can’t wait to make this at home!! Will the recipe work with other berries like blackberries and strawberries(I’m thinking the strawberries won’t break down as easy)….and what if I used multiple varieties of berries in the same batch? Thanks for posting. Jams at the store are so full of sugar, it’s terrible…finding a healthy and easy alternative like this is perfect.


Hi Monica. I’ve tried using strawberries and that works just as well. But my tip would be to use a potato masher to break them down. You may have to add a little water to the strawberries too, as this will help. I’ve not tried a mixed berry jam yet but I see no reason why it shouldn’t work!


Just gorgeous and I will definitely be making this-adore your styling and food photography: effortlessly beautiful. Thanks for linking up to #tastytuesdays


Thanks Vicki. Hope you enjoy the jam!


arh I love Chia seeds and I am just starting to give my 15 month old some jam now….he licked it off and left the toast! so I did feel a bit guilty feeding him all that sugar! so I will definitely try this! #tastytuesdays


Ha ha! Hopefully he will love it then!


I love your photos! They always draw me in. I have read about doing jam with chia seeds. I really must try it and since I am working in the kitchen right now I might just have a quick go now!!!!


Jam is one of those things that is on my list to try. This looks lovely, really like the vanilla addition


Thank you Alison. I put vanilla in everything. I love it!


Wow what a beautiful looking jar of jam! Love the addition of the vanilla – I want to eat it now!


I love jam so this would be a must in my recipe book, pinning it now. Thank you so much for sharing it and your amazing food photography is great. #tastytuesdays


Thank you Jenny. I hope you love the jam as much as we do!


Your pictures are beautiful! I love the fact that the jam is naturally sweetened with honey only. Great recipe!


Thank you Monika. I’m so happy to have found an alternative to the sugary jam I was buying before.


Lately my fussy eater has developed an obsession for jam. She has always loved jam on toast but now it has spread to jam on crackers, jam on yogurt and jam on her morning porridge. When she got through the last jar of jam I bought in less than two weeks I vowed to find a healthier alternative. The particular brand of jam 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!


Luckily I found a good alternative in the form of Chia Seed Jam. I talked a lot about my delight in discovering chia seeds in this recipe for Mango Coconut Chia Pudding so I won’t go into lots of detail here, suffice to say that I am even more in love with these little superfood seeds than ever.


I have to say I am so so surprised how well my fussy eater has taken to her new jam. She has eaten it on toast with no complaints. She did seem to notice the difference when I mixed it in with her porridge but I simply added a little extra honey and she was very happy to eat it all up.


I only used 1 tablespoon of honey in this chia jam 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.


If you like this recipe check out how I used the Chia Jam in these Oat Thumbprint Cookies!


Original article and pictures take http://www.myfussyeater.com/raspberry-vanilla-chia-seed-jam site

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