All-But-Instant Raw Raspberry Jam - DC News FOX 5 DC WTTG

All-But-Instant Raw Raspberry Jam

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Makes 2 cups (500g)

This all-but-instant raw jam is a welcome alternative to traditional varieties. Chia-thickened, it tastes pretty close to conventional jams without the cooking time. Use this basic recipe with any fruit, from berries to apricots to figs. The key to the look and texture is putting half of the fruit in the blender at the end and pulsing on low speed. Blend on high and you'll get pudding! Any way you eat it-with toast, crackers, pancakes, or crepes-this is blender magic.


1/4 cup (60ml) coconut water

1/2 cup (85g) firmly packed chopped pitted dates

2 tablespoons chia seeds

2 cups (320g) fresh raspberries (frozen don't work well)

Natural liquid sweetener


Pour the coconut water into your blender and add the dates. Blast on high for 30 to 60 seconds, until the dates have broken up. Scrape down the sides of the container, then add the chia seeds and one-half of the raspberries. Pulse on low a few times, just to break up the berries. Add the remaining raspberries and pulse a few times on low to get a thick, chunky consistency. If the jam is too tart, stir in liquid sweetener to taste. Go easy, or the jam will get runny.

Chill in the fridge for 30 minutes-the chia seeds will thicken the jam and the flavors will develop. The jam will keep in the fridge for up to 4 days.

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