Monday, February 23, 2015

RASPBERRY CHIA JAM

By Claudia Martin
Photographed by Theresa Shields

The ultimate 'lipstick hippy' and all round free spirit, Claudia Martin is a food stylist and cook with a focus on whole foods and organic indigents. Mother to young Eve and wife to Levi, Claudia will be sharing bespoke recipes and healthy living advice. She cooks and works from the worlds most perfectly styled kitchen (see it here).
 
Home made jams have become increasingly popular, and for good reason! There are many variations of this simple recipe, so I really encourage you to experiment with different flavors and techniques. It’s pretty hard to mess this one up.

We love to use this jam on our Anzac biscuits or top it on a banana smoothie. But our current favourite is mixed with some chocolate coconut yoghurt… it might sound a bit weird, but it’s a game changer. I promise!

500 g of frozen (thawed) organic raspberries
100 ml of maple syrup
1 tablespoon of fresh lemon juice
1 teaspoon of vanilla extract
3 tablespoons of chia seeds

Mix the thawed raspberries, maple syrup, lemon juice and vanilla extract in a saucepan and cook over low heat. The mixture begins quite runny but it will thicken over the 30 minute cooking time. It won’t require your full attention, but make sure you stir frequently. Remove from the heat and stir though chia seeds.

Pour into a clean, sterilized jar.

The jam will continue to thicken once refrigerated.

Seriously, it’s that easy.

Let me know what your favorite (weird) jam combo is.


Claudia x


Check out Claudia's pantry essentials here!

1 comment:

  1. I've always thought making jams would be hard but this seems manageable.

    My Mum used to make us toast with jam and cheese on it; seems kind of weird but it was so good

    ReplyDelete

Thanks so much for your words of encouragement, advice and solidarity.

xo em