What to say about this jammy delight? Simply that it’s a healthy alternative to regular jam that can be made in less than 5 minutes flat. I recommend you keep a pot of it in your fridge to slather on toasted Vegan Paleo Nut & Seed Bread - trust me, there are few better ways to start the day than with freshly brewed coffee and pure raspberry jam spread thickly on buttered toast!

Also delicious served with Grain-Free Scones, for making into smoothies, as a topping for yogurt or ice cream and for sandwiching together Primal Plate’s Vegan Victoria Sandwich Cake.

Raw Sugar-Free Raspberry Jam

Ingredients

200g organic frozen raspberries, defrosted

2 tbsp organic white chia seeds (white chia seeds are nutritionally identical to black chia but are visually more appealing! You can use either)

1½ tsp organic psyllium husks

1 tbsp organic lemon juice

30g Sukrin 1

1 tsp pure vanilla extract

Instructions

Place all the ingredients into a blender or food processor and pulse gently until just smooth.

Taste and add a little more Sukrin:1 (or a couple of drops of liquid stevia) if you would like a sweeter jam.

Transfer the mixture to a glass container with a lid (I used a mason jar) and allow to set in the fridge.

Notes

This jam is veering towards the tart, which is how I like it! If you want it to taste more like regular jam (sweeter) and you’re not keeping to a keto (very low carb) diet, a tablespoon of raw, organic ‘runny’ honey or maple syrup (for vegans) would be a better choice.

Carbohydrate 36g Protein 8g - per whole pot of jam!