Raspberry Chia Jam
At this time of the year, the berries are literally dropping off the bushes – yummy! Why eat breakfast when you can just go down and pick berries straight off the bush. When we arrived at our property 6 years ago there was a very neglected berry garden. The soil was poor and water just bounced off the ground not reaching deep into the soil to hydrate the berry bushes. We have spent a lot of time and effort working at composting, mulching, and watering to revive the neglected plants.
To beat the beautiful and hungry birds, we have netted the entire berry garden and now call it the berry house complete with an old door as the entrance. We have also had to put on shade cloth to combat the hot Australian summer sun and just as well because the other week we hit 40 degrees – ouch. Now that is one way to make jam straight on the bush!
In our berry house we grow raspberries, blackberries, boysenberries, strawberries, red currants and blueberries. The first three produce mountains of berries, of which, most go into the freezer for smoothies later in the year, after all, we can only eat so many. Now my partner Marc loves jam yet we both try not to eat any sugar so I have been playing with making sugar free jam. Here is a recipe…so easy! Get out your processor and of you go. This can be made with fresh or frozen berries so no excuses.
Raspberry Chia Jam
- 1 cup of raspberries (or any other berry)
- 2 tablespoons of water
- 2 tablespoons of chia seeds
- 1 tablespoon of honey or rice malt syrup (I often use less say 1/2 a tablespoon)
- Place all the ingredients into the processor and process until smooth.
- Transfer the ingredients to a saucepan and heat over a medium heat until bubbling.
- Reduce the heat and whisk until thick – takes approx 3 – 5 minutes.
- Pour into sterilised jars and store in the refrigerator.
- Eat within two weeks of making the jam.