Please let me know what you think of this recipe in the comments! My Top 100 Healthy Recipes are in The Blender Girl cookbook. Share what flavors you’re making in the comments below. When people ask where I got the spreads from, I love responding, “Oh, I blended those up this morning in 5 minutes.” After jaws hit the floor, this is normally followed with a quick lesson, and several phone calls in the coming weeks from friends sharing their blends, “I just made blueberry jam and it was amazing!”

I typically blend up a few different flavors. It’s a great addition to a homemade brunch table. I love serving this jam with crepes, muffins, and toast.

If you blend on high, you’ll get a sauce. The key to making this look like conventional jam is pulsing the fruit on a low speed to keep the consistency rustic and chunky. But, you can apply this basic principle to jams made with strawberries, blackberries, blueberries, apricots, figs, and all kinds of other fruits. You’re also getting all of the benefits of the live enzymes, and natural fresh flavor of the raw fruit. This raw raspberry jam is absolutely delicious, and tastes just like conventional jam without all of the cooking and jarring time. This recipe is so quick and easy, you may never make the other stuff again. For those of you with allergies to pectin, this jam will be a welcome addition to your repertoire. Juice Jam- a juicy new match 3 puzzle game with bushels of fruity challenges Join Kiwi, Mango, and the rest of the Juice Jam gang as you travel through hundreds of new worlds. This quick, easy, date-sweetened jam thickened with chia seeds is quicker, easier, and contains less sugar. But, as I was sitting at her kitchen bench watching her put cups and cups of refined sugar into the pot, I had to coat-check my liver and colon, and grab hold of my heart. There is so much sugar in jam. Kris is an amazing cook and has a real flare for flavors. But when I do, I always make my own, so I can control the quality of the ingredients and the level of sugar! I was at my friend Kris’s house last year, and she was making home made apricot jam with a bucket load of fresh apricots her neighbors had dropped around from off of their trees. I don’t eat preserves, jams, and jellies very often. This raw raspberry jam thickened with chia seeds from The Blender Girl cookbook is really quick and easy and tastes pretty close to conventional raspberry jam.

Juice jam girl