Instant low-carb raspberry jam
Ingredients
- 4 oz. 110 g fresh raspberries
- 1 tbsp 1 tbsp chia seeds
- ¼ tsp ¼ tsp vanilla extract
- 3 tbsp 3 tbsp hot water
Per serving
Instructions
- Mix chia seeds and water in a beaker. Let cool a little.
- Add raspberries and vanilla and mix with a hand blender.
- Pour into a glass jar and serve with pancakes, chia pudding or oatmeal.
Tip!
You can use frozen berries, but let them thaw first for best results. Feel free to use other berries for chia jam – strawberries, blueberries, blackberries, red currants, cranberries or fruits like diced mango or kiwi.
Most items like this are good in the fridge for up to a week and yes, they can be frozen.
I'm assuming not an electric blender or a stick blender as it would chop up the chia and raspberry seeds.
I used a spoon and mixed fairly vigorously for a while. it looks like the picture.
Could I have used a hand whisk or a hand egg beater? I'm probably just lost in translation on the other side of the world.
Yes, a stick blender, also known as a hand blender or immersion blender will work well as you want to break down the berries for a jam consistency.