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Gut-Boosting Berry Jam

Recipe by Evelyn Marcella Rivera

A quick, no-cook raw berry jam thickened with chia seeds and psyllium husk instead of sugar and pectin. Fiber-rich and ready in minutes — great on toast, stirred into porridge, or swirled through yogurt.

  • Total Time5 minutes
  • Yield8 servings 1x

Ingredients

Units Scale
  • 100 g mixed berries (frozen, defrosted)
  • 2 tablespoons chia seeds (milled)
  • 3 g psyllium husk
  • 50 ml water (more as needed for desired consistency)
  • 2 tablespoons honey (or maple syrup for vegan)

Instructions

  1. Gather and prepare your ingredients, making sure the berries are fully defrosted.
  2. Place all the ingredients in a blender and blend to combine, to your preferred texture.
  3. Decant into a clean jar and refrigerate. It will thicken as it sits — give it 10 to 15 minutes, then loosen with a splash more water if needed. Store in the fridge for up to 1 week.

Notes

Frozen-then-defrosted berries blend smoother than fresh. Milled chia gives a smoother, faster-setting jam than whole seeds. Go easy on the psyllium — a little firms it up fast. The jam looks thin in the blender but sets in the fridge. Not freezer friendly; keeps about 1 week refrigerated. Per serving: about 33 kcal, 1g protein, 1g fat, 6g carbs, 4g sugars, 2g fibre.

  • Prep Time: 5 minutes

Find it online: https://blesseddish.com/gut-boosting-berry-jam/