Sugar-free Berry Flaxseed Jam



I have always had a strong love for berries in general but especially homemade raspberry jam. Every time the berry season was coming up I prepared myself for the incredibly delicious jam that would follow. Sadly my mother's jam had refined sugar in it, which is one of the things that I never consume. Then again, after coming up with this recipe I can honestly say that I do not miss the jam I grew up with (sorry mom!).
I love eating this on top of my homemade gluten-free breads (either my whole grain bread or the basic gluten-free bread), and you can basically use this just as you would regular jam. I also use this jam as my filling when making any kind of berry pie, such as Raspberry Oat Pie.


I used to just heat up frozen berries, mash them together and use that as my jam, but after my recipe for Raw Vegan Overnight Oats I got an idea. Now, as you might now, I am not the biggest fan of using any artificial or refined products. A bit of tofu and cornstarch every once in a while is OK, but I prefer using just whole foods. When soaked, ground flaxseeds (and chia seeds) forms this kind of gelatinous mass, which works as a natural thickener in anything from smoothies to bread dough recipes, so I figured that it would work just as good in making jam.


Not only does the flaxseeds add fiber and healthy fats, such as omega 3s, but the tiny flavor it leaves is really delicious as well. Some even believe that ground flaxseeds are better than whole, because they would otherwise pass through you undigested.


Ingredients, makes 1 small jar:
  • 2 cups frozen or fresh berries (you can use any kind you prefer)
  • 1 1/2 heaped tbsp ground flaxseeds (chia seeds works as well)
  • 2 tsp vanilla essence (optional)
Directions:
  1. If you use frozen berries gently heat them up before proceeding. In a bowl, mash the berries thoroughly and mix in the ground flaxseeds and optionally the vanilla. Personally I like adding in vanilla to all berries except raspberries. For some reason I find raspberries with vanilla just tastes horrible, but if you do like the taste of it you can add it in. Pour the jam into a small jar and store in the fridge for at least 1 hour before eating, and it holds nicely for a week, maybe longer.


I find that berries are sweet enough on their own so I never add any sweeteners, but if you find that the jam tastes a bit too acidy you can add in 1/2-1 cup blended dates (trust me, it adds a lot of sweetness and you will not even notice them).

If you liked this recipe I recommend you check out the Spicy Sugar-free Apricot Spread recipe as well. It truly tastes amazing, especially now that autumn is here. Enjoy!

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