Who else is a huge fan of jam? I definitely am. I think that it’s more to do with the memories I have of making homemade jam, in huge batches with my mom and grandmother, than the jam itself. We’d fill a ginormous pot with blueberries and sugar, and I’d get to stir as we added pectin to let it set. Both of my grandmothers’ make mean strawberry jams, too! A favourite breakfast of mine would be toast slathered with vegan margarine (no butter, since I’m allergic to dairy!) and sweet berry jam.
Of course, now I don’t eat wheat toast, prefer healthy fats like coconut to ultra-processed margarine, and make my own lightly sweetened jam when I get a craving. This slightly tart lemon raspberry jam fits the bill! Grass-fed gelatin and chia seeds thicken the jam while giving it a super nutrient boost. It’s pretty hard to mess up, too, so don’t be intimated if this is your first time making jam.
You can use fresh squeezed lemons in this recipe, or use an already-squeezed organic lemon juice with no additives. The latter makes this jam even easier to whip up!
Gather some frozen raspberries, lemon juice, chia seeds, grass-fed gelatin, and local raw honey. And be ready to enjoy some boosted, sweet & tart jam that will make your body feel good!
- 4 cups frozen raspberries
- 1 tbsp lemon juice
- 2 tbsp chia seeds
- 1 tbsp grass-fed gelatin
- 2 tbsp local raw honey
- On medium heat, cook down the raspberries with ⅓ cup of water until soft and mushy. Stir in the lemon juice and chia seeds. Slowly sprinkle the gelatin over the mixture while stirring. Continue cooking until the chia seeds are plump - around 5-10 minutes. Finally, remove pan from heat and stir in honey. Let cool, then decant into a mason jar.
- Recipe can be easily multiplied. Fills 1 standard mason jar.