Recipes for Nourishment - Dips & Spreads
In A Pinch Berry Jam
Prep Time: 20 minutes
Yields about 250g (475 ml) or 2 Cups
Description:
Although jam is a common pantry staple, we are often too slow to eat a whole jar before it starts molding. That’s where we turned to this berry jam recipe. What tastes even more delicious, is a fresh jam made in a pinch from frozen berries, with no refined sugar. We want to make the berries the star and bring out the flavor whether you are topping scones, pancakes, waffles, or a warm piece of sourdough bread. Flaxseeds not only add a healthy dose of Omega-3 and help regulate your digestive system, but they help the raspberries (or any berry) thicken into a jam-like consistency. Then adjust the sweetness as you need to.
Ingredients:
Preparation:
3 Tablespoons whole flaxseed
250g (2 Cups) Raspberries or any berry, fresh or frozen
2 Tablespoons raw honey or pure maple syrup
1 Tablespoon lemon juice
Directions:
Place the flaxseeds in a food processor or blender and grind to a fine consistency.
Add the raspberries and remaining ingredients. Blend on high until smooth.
Pour into a glass container (or 2 small glass containers) and let sit for 10 - 15 minutes. This is where the flaxseed gels and greats a thicker jam.
Use as a topping on a slice of sourdough bread, porridge, baked goods, and desserts. Enjoy!
Notes:
It is best to grind your own flaxseeds fresh in order for them to be more easily digested and the nutrients more bioavailable. Once they are ground, they have a short shelf life and can go rancid after about a week. Therefore, it is best not to purchase ground flaxseeds.
I do grind a small amount of flaxseeds every couple of weeks and keep them in a container in the fridge, to increase shelf life and have them ready to use.
Store the jam in an airtight glass container in the fridge for up to 5 days. Can also be frozen.