Raw-dacious JAMS

Raspberry Jam

(1) 10oz. pkg of organic frozen raspberries
Zest and juice from one small to medium lime
(1) 2x 2 inch piece of raw beet
½ cup date paste
2 T. coconut oil
2 T. chia seeds
½ tsp. Himalayan salt

Put all ingredients in a high powered blender and blend until smooth. Store in glass bowl or jar in the refrigerator. If liquid forms after raspberries thaw a bit, add in another tablespoon of chia seeds. Stir for about a minute until thickens.

I hide beets in raw recipes whenever I can. In this case, it is not just the nutritional value but also for the visual effect. It will help deepen the “red” just a bit without altering the taste too much.

I am no longer much of a toast or bread eater. I usually make my jams as preludes to other recipes such as Raw Chocolate Raspberry Thumbprint Brownies and Fruit Leathers.

Blueberry Lemon Jam

1 10oz. bag of frozen organic blueberries or approximately 2 cups
¼ cup freshly squeezed lemon juice
2 ½ T. chia seeds
2 T. real organic maple syrup
1 t. organic raw vanilla powder
½ t. Himalayan salt

Blend all the ingredients in high powered blender. You may need to add a splash or two of water for easy blending. The tamper in the Vitamix will come in handy with this recipe. It will be hard to resist this sherbet like treat straight out of the blender. If you do, store in a glass jar or bowl in the refrigerator. The chia seeds create a great consistency to this jam.