Jam really takes me back to my childhood; jam and cheese sandwiches (don’t knock it till you’ve tried it), a spoonful of jam stirred into hot rice pudding, my mums incredible sponge cake filled with jam that my brother and I simply referred to as ‘jammy cake’, my grandma’s amazing homemade jam tarts, the list just goes on and on. Back when I was small, jam was my jam.
Speaking of jam and being little, I remember when I was at my grandparents’ house one Friday night and my uncle was late, so somebody said that he must have got stuck in a traffic jam. I envisioned his car being pulled slowly into a quicksand-like mass of jam on the road and couldn’t understand why everyone else wasn’t more concerned. I did think some odd things back then! Anyway I digress…
Of course nowadays I stay away from traditional store-bought jam due to its insanely high sugar content, but I still love the stuff, so I make my own at home which also makes me feel super domesticated. In reality though you’ll be pleased to know that it’s ridiculously easy to make, and it tastes just as good (if not better).
- 1 cup (about 150g) raspberries
- 2 tbsp chia seeds
- 2 tbsp maple syrup
- 1/4 cup water
To make the jam, add the ingredients into a blender and blend for a minute or so, until it forms a smooth liquid. Pour this mixture into a small saucepan and heat on a medium heat until it starts to boil, then turn down to a low heat and stir for about 10-15 minutes (until it starts to thicken). Allow the jam to cool and then pop it in a jar and store in the fridge.
Love, Mrs H xx