Meatless Monday: Raw Vegan Superfood Jam

Have you ever tried making your own jam? If you’re a health nut, you were probably appalled by the amount of sugar that goes into the process. I’m talking about cups and cups of the white stuff!

One of my resolutions was to cut back my sugar intake this year. For the most part, I’ve been failing miserably. However, this recipe is a step in the right direction! I’ve used a combination of chia and psyllium husk to thicken the jam, but you can use one or the other. Psyllium is way cheaper than chia if you look for it in Indian or Middle Eastern shops.

I liked making my own jam because it allowed me to control the sweetness. This jam is sweet enough to top your pancakes or biscuits, but you can also eat it by the spoonful. Nom!

INGREDIENTS

2 cups of frozen blueberries
1 tbsp chia seeds
1 tbsp psyllium husks
1 tsp lemon juice
2 tsp of agave, or to your desired level of sweetness
1 packet of stevia (optional)

METHOD

Thaw blueberries.
Depending on desired smoothness, either whiz berries in food processor, or mash them with a fork until there are no whole berries.
Add remaining ingredients, mix well, and leave to set for at least one hour.
Chia and psyllium will absorb liquid and you’ll be left with jam!

*Go ahead and try this ready recipe with your favorite fruits. You can also add flavors like vanilla or fresh ginger. Enjoy :-)

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2 Responses to Meatless Monday: Raw Vegan Superfood Jam

  1. Mila says:

    This is great! How long does it last in the fridge?

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