Chia jam. Oh my. So easy, so quick, so healthy. I’m never going to buy a jar of fruit flavoured sugar again. Seriously. This is so much easier to make and is actually good for you. And the taste? Amazing. If I do say so myself.
Beetroot and raspberry go fabulously together and the beets give an earthiness to the sweet/sharp taste of the raspberries. This jam is thickened with nothing but chia seeds and for sweetness I added a little agave and a dash of vanilla extract. That’s it. No kilos of sugar. No pectin. No checking temperatures and setting points.
I pureed the raw beetroot and raspberries in my new toy. My amazing new toy. I’ve lusted after a high-powered blender for ages. I’ve watched infomercials and I’ve trawled blender websites. Then, at long last, I opened the box and before I even cleaned the packaging from the kitchen floor I had made a green smoothie, a milkshake for my husband and a bottle of almond milk. Almond milk that was destined for overnight oats with cardamom and coconut. Delicious.
Then I made chia jam. Wonderful, fresh, raw, vegan, vegetable-laden chia jam. Beetroot and raspberry jam for toast, cookies, porridge, pancakes, nut butter and jam sandwiches. You could even mix it with some vinegar for a salad dressing or spread it on slices of apple…
I first came across chia jam from the legendary Maria of Two Peas and Their Pod. Since then, I’ve seen it time and again on Pinterest and I’m so glad that I’ve finally tried it. I thought that if it works cooked then I might as well try it raw, and lo, it thickened! Beautifully.
I’ve got an Optimum 9400 by Froothie and I’m in love. It makes short shrift of everything I’ve thrown in it. Apparently it can turn rocks to dust in seconds. Tempting…
- 100g (½ a large) raw beet
- 200g (1 ½ cups) raspberries
- 1 teaspoon vanilla extract
- 1-2 tablespoons agave nectar, honey or sugar (to taste)
- 2 tablespoons chia seeds
- Blitz the beet, raspberries, vanilla and agave in a blender until as smooth as desired. Add the chia seeds and pulse until just combined. Pour into a sterilised jar and leave in the fridge to thicken for at least 30 minutes. Keep refrigerated and use within 5 days.
Have leftover beetroot and raspberries? Don’t waste them, try these recipes:
This vegetable and halloumi salad from the amazing Ren looks absolutely amazing
My sort of dessert, these beet and bitter chocolate cupcakes even have caramelised hazelnuts. Swoon.
This raspberry vinaigrette would be great on summer spinach salads.
These healthy beetroot fritters shall be gracing my dining table this week. Definitely.
What about red velvet beet Nutella?
Disclosure: I was sent the blender for review. I was not expected to write a positive review and any opinions expressed are my own.