Raw raspberry jam

Have you ever tried raw jam? Yes, raw, without cooking! It gives you all the precious vitamins and minerals found in summer fruit!

We combine it with flaxseeds, a local superfood, because their characteristic mucilage makes the texture smooth and thick, like a cooked jam.

It’s an instant pleasure, you might say, because raw jam can’t be preserved to warm up the long winter months. It’s best eaten on the spot, in small quantities, or at best frozen.

We tested it, and it explodes in your mouth. And you have to admit, this raspberry jam is rather photogenic 😉

We’ve got the recipe, so get ready to pick!

For a 300g jar

• 250g ripe fruit (raspberries here, but can be replaced by blueberries, cherries, apricots…)
• 2 tbsp. flaxseed (flax for a local version, or chia for a version from further afield, depending on what you have in your cupboards).
• 1 tbsp. lemon juice
• 1 heaped teaspoon wholemeal sugar

Preparation

Wash the fruit and remove any leaves, skins, seeds or pits.

Place the fruit and remaining ingredients in a blender. Blend for 1 to 2 minutes.

Transfer the mixture to a clean jar and leave to thicken at room temperature (2h), then refrigerate for a few hours.

Remarks

* Ground linseeds (or chia seeds) create a mucilage that sets the jam raw and gives it its velvety texture. This preserves the vitamins present in the fruit, which “traditional” cooking deteriorates.

* Very little sugar is added to the raw version, whereas a classic jam contains 60-80g of sugar per 100g of fruit. But you can easily adapt the recipe and add more sugar to suit your tastes.

Keep for 5 days in a glass jar in a cool place.

Preparation time: 10 minutes

Rest: several hours