- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 500 g (1 lb 2 oz) fresh or frozen raspberries or mixed berries
- 2 tbsp rice malt syrup
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chia seeds
Makes 420 g (15 oz/1½ cups)
Instructions
Put the berries, rice malt syrup and lemon juice in a heavy-based saucepan over medium-low heat. Cook, stirring often, for about 30 minutes or until the berries are broken down and the mixture is slightly reduced and thickened. Remove from the heat and stir in the seeds. The mixture will thicken further as it cools.
Transfer to a clean airtight container. This jam will keep in the refrigerator for a couple of weeks.
Use in my coconut raspberry jam slice (pictured) or jam duffins (my cross between a doughnut and a muffin).
Recipe and image from Incredible Bakes That Just Happen to be Refined-Sugar Free by Caroline Griffiths (Smith Street Books, $39.99 hbk) .
View more refined sugar-free recipes from Incredible Bakes here.
View our Readable feasts review and more recipes from the book here.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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