Raw Blackberry Flaxseed Jam

by Jasmin Posted in breakfast, desserts, spreads, vegan dishes. · 37 Comments

no sugar blackberry jam

During the last autumn berry season, I found an interesting jam recipe posted by a lovely couple on their blog called Food view Berlin. It was fascinating for me to discover that this recipe doesn’t include any cooking or artificial thickeners like traditional jams do, and also it has no sugar – just a few ingredients that need to be grinded, mashed and mixed together, and after just a couple of hours this jam can be the main filling for your morning pancakes or thick spread on a favorite muffin.

Although the recipe from the blog foodviewberlin uses raspberries as a main ingredient, I instantly thought on my blackberry bush, filled with dark, juicy fruits that needed to be picked and stored before the first frosty nights. I manage to collect about two handfuls of berries, and I used the same simple ingredients as in the raspberry jam recipe, adding only a little bit more maple syrup, because of the blackberry tanginess.

 

Raw Blackberry Flaxseed Jam Recipe

no sugar blackberry jam recipe

The idea of making a raw blackberry flaxseed jam is simply dazzling, while this blackberry jam is healthy, it’s done in a matter of minutes, anyone can make it, and it will resolve the question what to be done with those crazy berries that grow in your garden.

The only thing that needs to be paid attention to is jams duration – it can be stored in a fridge for a couple of days only – but I don’t think that would be any problem after you taste it :)

Raw Blackberry Flaxseed Jam
 
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Ingredients
  • 250 grams / 9 ounces blackberries
  • 2 tablespoons maple syrup
  • 1 good pinch ground vanilla bean
  • 2 tablespoons flaxseed
Tools
  • blender
  • smaller jam jar
  • few tablespoons
  • few smaller bowls
Instructions
  1. Put the flaxseeds in a blender and grind them finely.
  2. Wash blackberries and put them in a blender as well.
  3. Add maple syrup and ground vanilla and blend them together very shortly, until the mixture homogenize – if blended too long, they’ll turn into purée.
  4. Fill the jar with the jam and leave it in a fridge to thicken for two hours minimum, best overnight.
 

*You can use chia seeds instead of flaxseeds, and you can add any other sweetener, like raw honey or brown sugar instead of maple syrup, and a nice pinch of cinnamon to put in would be also a nice touch.

Sehr Lecker…

 

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