Since quitting refined sugar, I have missed the odd slice of jam on toast but now I’ve mastered this blackberry jam recipe, I no longer need to miss out on such a delight!
I picked blackberries from my garden this summer and froze them so it’s great to give them a new lease of life in this fruity jam.
I choose blackberries as they contain more antioxidants than blueberries so I try to eat blackberries in abundance when they are in season to give my immune system a bit of a boost. It is said that eating blackberries makes you look younger as blackberries are rich in anti-oxidants which promote the healthy tightening of tissue, making your skin less likely to sag or wrinkle. I’m often told I look younger than my year so perhaps this is true! If this isn’t an excuse to eat more, I don’t know what is!
- 350g fresh or frozen blackberries (you can also substitute with blueberries, raspberries or strawberries)
- 2-3 tablespoons of maple syrup or agave (depends on the sweetness of the blackberries and your tastebuds as to how much you add)
- 3 tablespoons chia seeds
- 1 teaspoon vanilla extracts
- 1 teaspoon cinnamon
- In a saucepan on a medium heat, mash your blackberries together with the vanilla extract, cinnamon and maple syrup. This should take about 10 minutes
- Once the blackberries are nicely mashed add the chia seeds and remove from heat
- Let the mixture cool and it will get thicker as it does
- Once the mixture is room temperature, either eat some straight away (I like my on scrumptious seeded bread/toast) or place in a airtight jar and store in the fridge (this should store for about a week).