This recipe for raspberry flax seed jam provides you with a quick and easy method to make your own jam at home! The flax seeds thicken the fruit puree naturally so you can minimise the amount of sugar needed. Plus it’s ready in just 30 minutes!
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Raspberry jam has to be a guilty pleasure of mine. In particular Bonne Maman Raspberry Preserve *drools*. Smothered on buttery toast or mixed into porridge, it adds a little tartness while still being delectably sweet. Don’t even get me started on rice pudding.
While raspberry jam tastes fantastic there is not a whole lot going on nutritionally. And that’s ok sometimes. What is life if we can’t enjoy the wonderfully sugary foods of the world every now and again? However sometimes we need something a little bit more substantial to get us through our mornings, and this Raspberry Flax Jam does just that.
This recipe takes minutes to prepare; simply thaw and mash your raspberries, add honey and lemon to suit your palate, then mix in the flax seed.
And the wonderful thing about this recipe? It actually tastes like raspberries, not just sugar. With raspberries being in season right now you can get them for much cheaper than normal so you could make a few batches and freeze some for later. Serve it on toast or with porridge oats or yoghurt. You could even dollop some on top of this Quinoa Seed Granola.
Flax seeds, also known as linseed, are small golden brown seeds that come from the flax plant (just call me Sherlock). These small seeds pack a pretty big nutritional punch and are a great source of protein, iron, magnesium, omega-3 and fibre. While you can eat flax seeds whole our bodies find the whole seed hard to digest, meaning you don’t get all of the nutritional benefits. Milling the flax seed breaks down the outer shell making it more digestible and enables us to get more of the nutritional goodness.
Flax seeds contain soluble fibre – this binds with water to form a gel and is what thickens the raspberry puree in this recipe to make a wonderful raspberry jam. You could also use chia seeds which also bind with water.
You sure can! I have made this before with stewed rhubarb and ginger, which was particularly tasty. You could use any fresh or frozen fruits in this recipe, and add any extra flavourings such as vanilla or rose water. It is super versatile.
Leave the jam to cool at room temperature for no more than two hours. Transfer the raspberry jam to a jar or air-tight Tupperware container and pop in the fridge. Consume within 7-10 days.
Transfer the jam to a freezer-safe container and store in the freezer. Use within six months.
To defrost move the jam from the freezer to the fridge and leave to thaw. This can take up to 24 hours.
If you love this recipe you should also try…
- Breakfast Parfait with Yogurt and Toasted Oats
- Nut-Free Quinoa Seed Granola
- Roasted Rhubarb with Honey and Ginger
- Peanut Butter Banana Breakfast Bar Recipe
- Mango Raspberry Smoothie Bowl
- Overnight Oats with Blueberry Chia Jam from Love and Lemons
Quick and Simple Raspberry Flax Seed Jam
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Raspberry and flaxseed are mixed to create this quick and simple breakfast recipe! A great alternative to chia jam.
- Add raspberries to a saucepan and warm gently over a low heat until the raspberries have thawed (if using frozen) and have begun to break down. Use a wooden spoon to mash the raspberries to your desired consistency.
- Have a taste and add honey and lemon juice as required. Then turn off the heat and mix in the ground flaxseed.
- Leave the mixture to cool completely before storing in a airtight container where it will last for up to 5 days!
Keywords: Raspberry Flax Jam
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