Disclosure: This post contains affiliate links. This means that should you click on an affiliate link and make a purchase I will receive a commission. This is at no extra cost to you.
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 before adding some honey and lemon to suit your palate and then the flaxseed to thicken the mixture. 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 that 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.
What are flaxseeds?
Flaxseeds, 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 flaxseeds whole our bodies find the seeds hard to digest and therefore we do not get all of the nutritional benefits. Using milled flaxseed instead enables us to get more of the nutritional goodness. I use Linwoods Organic Milled Flaxseed.
In this recipe flaxseed combine and absorb the juice from the raspberries, thickening the jam. Chia seeds have similar properties and could be substituted for the flaxseed if that is what you have available.
Can I use other fruits in this recipe?
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.
If you like this recipe you might also like…
If you have any questions about this recipe or try it out yourself, let me know in the comments!Print
Raspberry and flaxseed are mixed to create this quick and simple breakfast recipe! A great alternative to chia jam.
- 200g fresh or frozen raspberries
- 3 tbsp ground flaxseed (I use Linwoods Organic Milled Flaxseed)
- 1-2 tbsp honey (to taste)
- A squeeze of lemon juice (to taste)
- 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