Raspberry Chia Jam

Today I introduce you to the simple and incredibly delicious Raspberry Chia Jam. This beautiful jam doesn't only burst with its amazing colour, its deep and soft flavour rounds perfectly off your breakfast or dessert. I absolutely love to spread it on the Heart-Warming Banana Bread, mixed into my Good-For-You Granola, added to plant-based yoghurt or on top of my legendary chia puddings to whom I will introduce you sometime soon. Last but not least: guess what! – It''s super-healthy and good for you.

The raspberries play the major role as they not only add this wonderful pink colour, but are real superfoods. Obviously the other main ingredient are chia seeds – my favourite superfood, I try to consume on a daily base. Seriously, I recommend warmly to all of you to eat one tablespoon of these magical seeds a day, and you certainly won't need to see any doctor for a long time.

Raspberries: Bursting with colour and flavour, raspberries not only taste delicious, they're also considered as a "superfood". Berries in general contain some of the highest levels of antioxidants of all fruit and vegetables. Moreover, they're an excellent source of vitamin C, which is needed for healthy immune function, collagen production and to promote healing.

Chia Seeds: Chia seeds are among the healthiest seeds on earth, wherever you use these powerful seeds you won't go wrong. Hands down this powerful seeds are amazing due to its great range of use in the kitchen and their ability to transform your dish into a great health booster. How my mom used to say with apples, I say: "1 tbsp chia seeds a day keeps the doctor away!". In fact, chia is the richest plant source of omega-3 fats containing around 32% omega-3-fats, which are essential for cardiovascular health, needed for healthy brain and nervous system function, and for soft, supple and youthful looking skin. With chia seeds you will glow from the inside out, and who doesn't want that?

Agave Nectar: Agave nectar is a natural sweetener and a good alternative to traditional sugar as it contains some fantastic health benefits. Agave has anti-inflammatory and immune boosting properties, which was already used by the Aztecs some time ago to treat wounds because of its antibacterial benefits. Additionally, agave nectar contains inulin – a type of fiber – which is known to support weight loss due to its low impact on blood sugar and its ability to decrease appetite. Reducing the risk of certain cancers and increasing the ability to absorb nutrients are further advantages of agave nectar. In nearly all recipes you can easily replace sugar with this magical sweetener. The only important thing you need to consider when replacing sugar in recipes is to reduce the amount of agave nectar by one third, as agave nectar is liquid instead of dry.

Ingredients
500g raspberries (fresh or frozen)
1 tbsp agave nectar (or: maple/yacon/raw date syrup)
1 tbsp freshly squeezed lemon juice
1/2 vanilla bean
pinch of cardamom (optional)
3 tbsp chia seeds

(Makes: 600ml of raspberry jam; Preparation Time: 30 minutes)

Combine raspberries in a saucepan, add lemon juice, agave nectar and simmer on medium-high heat while stirring frequently until everything is combined well. Reduce heat to low and simmer for 5 minutes. Meanwhile, mash raspberries with a fork, but leave some whole pieces for extra texture.
After 5 minutes, stir in the chia seeds and cook while stirring frequently until mixture thickens for about 10-15 minutes.
When mixture has become thick in consistency, remove saucepan from heat. Stir in preferred spices such as the inside of a vanilla bean (equals 1/4 tsp of real bourbon vanilla powder) and cardamom. If you have a very sweet tooth, add more agave nectar to your taste.

Let mixture cool down. Then fill jam into small sealable jars and store these lovely pots in the fridge for up to 1-2 weeks.

Tell me where you'll spread your jam on. I can't wait to hear about your inspiring ideas.

I'm sure you will find half an hour sometime soon to try out this health-boosting Raspberry Chia Jam.
Happy Sunnday!

Lots of love,
Fabienne