Saturday 18 April 2020


Easy Homemade Raspberry Jam


1. A handful of frozen or fresh raspberries approx. 100 - 125 g
2. 1/2 tsp of chia seeds
3. 1 - 3 TBS honey to sweeten as desired


1. Add berries and chia seeds and cook under medium heat until soften approx. 10 minutes.
2. Add honey to sweeten and mix well.
3. Let cool and serve or store in jam jar

Additional Information:

I have made no-cook jam for my family (, but they still prefer the cooked ones. So I make this.

I use chia seeds to thicken the jam, as it is very nutritious - rich in calcium and dietary fiber. But if you don't like the taste of dietary fiber, you can grind the chia seeds into powder or simply substitute it with 1/2 teaspoon of corn starch dissolved in a bit of water to thicken the jam instead.

This keeps for 3 - 5 days. I normally make it on the day of consumption, as I like it fresh, usually during the weekend. Thus, I only make a very small portion, just enough for the day's consumption. While it is cooking on the stove, I prepare breakfast. Thus, it is quite labor free. When it is ready, breakfast is also done.

I sometimes use strawberries as well. But raspberries are much quicker to cook, so if I want it fast, I just use raspberries. Sometimes I use black currants too.

My kids love this and so does Daddy FECS.

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