Sweet, antioxidant-rich and delicious raw blueberry jam. Easy to make, and a tasty ingredient for a Raw Blueberry Jam and Almond Butter Sammich or Raw Mini Blueberry Cheesecakes.
Makes: approx:1 cup | Preparation Time: 10 mins
Tools:
Blender
Ingredients:
6 oz. organic blueberries
1/2 tsp Psyllium Husk
1 tbsp raw honey
dash sea salt
Let’s Get Started:
Wash your berries well.
Place all ingredients in the blender and blend until it reaches a consistency that you like. I prefer a bit of chunkiness.
Refrigerate in a glass airtight container for about 10 minutes before serving. Jam will thicken in the fridge thanks to the properties of the Psyllium husk.
Sounds nice
How long will it keep in the fridge?
Jermaine~
Raw Blueberry Jam will last about 1-2 weeks in the fridge. If you haven’t eaten it up in time, and if you have a dehydrator, spread it on a Teflex sheet and dehydrate for about 8 hours for fruit leathers. Or blend with a bit of water or coconut milk and freeze for a nice frozen treat/popsicles.
Can you make this using strawberries instead of blueberries?
Yes! Yes! I have done it many times. Just definitely use the psyllium to thicken. Enjoy.
Heather this is beaaautiful! I can’t wait to use this recipe in the summer with all the berries coming in season!
Can this be done with frozen berries or do they have to be fresh??
I am sure that frozen berries work just fine. I would let them thaw first, and maybe dry any additional moisture with a towel. Let us know how it works!