It's berry season in Sweden right now - raspberries are on special at ICA, selling SEK 25 / 125 gm. I accidentally ended up buying 8 cartons, just because raspberries in overnight oats are my absolute favourite, before realising that the berries were almost at-perishing stage.
So: it was time to buckle down and try something new! I owe this lovely recipe for raspberry vanilla and chia seed jam to My Fussy Eater!
INGREDIENTS:
- 225 - 250 gm fresh raspberries
- 1 tbsp maple or agave syrup
- 0.5 tsp vanilla essence
- 1.5 tbsp chia seeds (black or white, either is fine)
METHOD:
- Lightly rinse, drain and then place the raspberries in a small saucepan over medium heat. Mash the raspberries as they start to heat up - if you find that they aren't exuding much juice, add water as you see fit to break them down a little more.
- When raspberries have reached a nice sauce consistency, add maple/agave syrup and vanilla essence, stirring to combine.
- Remove from heat and allow the mixture to cool a little before adding the chia seeds. Stir in well.
- Transfer the jam to a jar and allow to cool completely to room temperature before placing it in the fridge for about an hour to set.
Note: jam will keep for about a week in an air-tight jar. Enjoy with ice-cream, bread/scones! :)
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