I first learned about the raw jam at a Prevention magazine. It was the Quick Strawberry Jam that uses the chia seeds that intriguing me. So, of course I had to cut out the recipe and glue it on my cookbook because it will be on my to-make-list. Then, I started seeing other raw jam recipe on my Facebook page, like raw blueberry jam. I finally got to try it with raspberry because it was sour and I bought too much. I wanted to buy 4 but my elder being greedy wanted 6, so I bought 6 packages and it turned out sour and no one wants to eat it!! Ugh!! So, I got to make raspberry vinegar and this raspberry chia seeds jam with it.
This recipe yields about 4 jam bottles. So, I kept 3 bottles in the freezer, just take each out to thaw in the refrigerator overnight before using. One I keep refrigerated and ready to use and I read that it should last 2-3 weeks. This works as a fruit spread too and can be used in anything. Hmmm....maybe I should use it to make some cupcakes!
This is definitely a quick way to make jam and healthier, with a dose of omega-3 from the chia seeds, but I still prefer the traditional method.
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