Raw Raspberry Jam

from The Blender Girl cookbook

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender

from I don't eat preserves, jams, and jellies very often. But when I do, I always make my own, so I can control the quality of the ingredients and the level of sugar! I was at my friend Kris's house last year, and she was making home made apricot jam with a bucket load of fresh apricots her neighbors had dropped around from off of their trees. Kris is an amazing cook and has a real flare for flavors. Her home made apricot jam was delicious. But, as I was sitting at her kitchen bench watching her put cups and cups of refined sugar into the pot, I had to coat-check my liver and colon, and grab hold of my heart. There is so much sugar in jam.

This quick, easy, date-sweetened jam thickened with chia seeds is quicker, easier, and contains less sugar. For those of you with allergies to pectin, this jam will be a welcome addition to your repertoire.

This raw raspberry jam is absolutely delicious, and tastes just like conventional jam without all of the cooking and jarring time. This recipe is so quick and easy, you may never make the other stuff again. You're also getting all of the benefits of the live enzymes, and natural fresh flavor of the raw fruit.

I love raspberry jam. But, you can apply this basic principle to jams made with strawberries, blackberries, blueberries, apricots, figs, and all kinds of other fruits. The key to making this look like conventional jam is pulsing the fruit on a low speed to keep the consistency rustic and chunky. If you blend on high, you'll get a sauce.

I love serving this jam with crepes, muffins, and toast. It's a great addition to a homemade brunch table. I typically blend up a few different flavors. When people ask where I got the spreads from, I love responding, "Oh, I blended those up this morning in 5 minutes." After jaws hit the floor, this is normally followed with a quick lesson, and several phone calls in the coming weeks from friends sharing their blends, "I just made blueberry jam and it was amazing!"

Share what flavors you're making in the comments below.

Raw Raspberry Jam

Raw Raspberry Jam

from The Blender Girl cookbook

Serves 65 MINS
  • 1/4 cup (60ml) coconut water
  • 1/2 cup (85g) firmly packed chopped pitted dates​
  • 2 tablespoons chia seeds

  • 2 cups (320g) fresh raspberries 
  1. 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.
  2. 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.
  3. 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.
  4. Chill in the fridge for 30 minutes. The chia seeds will thicken the jam, and the flavors will develop. The jam keeps in the fridge for up to 5 days.

Photo by Trent Lanz, and styling by Alicia Buszczak




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