Unless I’m making desserts or baking a cake, I try to avoid refined sugar as much as possible. Easier said than done though since I’m a real sweet-tooth. I’m no preacher for a “no sweet at all” diet though however, I’m of the opinion that if you treat yourself to a sweet or dessert every once in a while it’s totally fine, after all, life is too short not to. With that said, I think it’s important to have a look at your overall sugar intake, and one way to do that is to make your own blueberry raspberry jam, instead of buying it in the store. You can read a more in-depth article on how too much sugar affects your body here.
Now the jam here in this recipe uses maple syrup as the sweetener as well as the naturally occurring sugar in the blueberries and raspberries.
I use this blueberry raspberry jam for when I make vegan pancakes, vegan french toast, or just as a spread when I fell that it’s peanut butter jelly time.
The ingredients list is short and only contains 4 ingredients;
What you have to do is to heat up a saucepan and then add the berries until they start to get warm, then take the backside of a ladle and gently start to squash them so that the liquid comes out of them and let the mixture come to a simmer.
When the all the berries are dissolved you add the maple syrup and let the mixture simmer for about 10 minutes, then you remove it from the stove add the chia sid give it all a good stir and let the jam thicken together with the chia seeds while it’s cooling off.
That’s it! Easy huh? The blueberry raspberry jam holds up in the refrigerator for a couple of days so you can make some days in advance before you use it.
A quick and easy way to make a blueberry raspberry jam for your pancakes, waffles or peanut butter jelly sandwich.
- 1 handful blueberries
- 1 handful raspberries
- 2 tbsp chia seeds
- 1 tbsp agave syrup
Put a small saucepan on low heat and add the raspberries and blueberries. Stir so the berries don’t stick.
When the berries are warm and soft, start squashing them with the backside of a ladle until all of them are squashed.
Bring the mixture to a simmer and stir until all the berries are dissolved, then add the maple syrup and simmer for about 10 minutes.
Remove the jam from the stove and add the chia seed to let the jam thicken while it cools off.