I LOVE JAMS. Especially raspberry. I love it for the color, the taste, the way they go with toasts, scones, shortbread, yogurt and rice. (Ok, I’m kidding about the rice. Ewe.). And you probably aware that raspberry and rose are friends? Together, they produce quite a feminine fruity floral flavor. Raspberry Rose Chia Seed Jam (I know, it’s a long name. 90% of the ingredients are there in the name) is actually very easy to make. You don’t need to buy a dozen edible roses, all you need is a bottle of good rose water. Simple? Let’s make it even simpler. Add chia seeds.
Raspberry chia seed jam is all over the web. When I first saw it, my thought was, why didn’t I think of that? Raspberry + Chia. Very brilliant idea! Given that chia seed turns to gel when mix with liquid, it helps to set your jam into jelly effortlessly. It’s an innovative method to add chia seed to your jam making and the best thing is, this seedy thing is actually a healthy food. If you are interested to know it’s health benefits, this post can probably shed some light.
Most jams as we know, are extremely high in sugar content. To keep it on the healthy side, I used an organic wildflower honey to naturally sweeten the jam. It also heightens the floral note in the jam together with the rose water. But no worries, any type of honey should work well too. You can even use maple syrup or other sweeteners of your preference. No hard rules here.
Recipe slightly adapted from here.
Raspberry Rose Chia Seed Jam
300 grams fresh or frozen raspberries
1/2 cup wild flower honey, to taste
2 tablespoons chia seeds
1 to 2 tablespoons rose water, to taste
- Place the raspberries and honey in a pot.
- Bring it to a simmer for about 5 minutes.
- Add in chia seeds.
- Continue to cook until thicken. About 15 minutes.
- Remove from heat.
- Stri in rose water.
- Pour into glass jar and let it cool.
- Refrigerate for at least 2 hours.
Makes about 1 cup of healthy jam.