Raw Jam and Jelly – Sattvic Energy Food

raw jams and jellies

The flavorful raw jams I’m showing you here are very quick and easy to make. Raw jam has a perfect spreadable consistency, beautiful freshness, and vibrancy that only live food can have. You can use them as you would regular jams or jelly. Raw jam is the perfect pancake topper, classic peanut butter companion, ideal crepe lacer, and dressing baser :). 

“You eat dead food, and you want to live. It’s a little difficult thing to do, because you have to raise the dead now.”

Sadhguru

Raw Food and Stable Energy Levels

To generate and maintain stable energy levels, to feel alive and be at your ultimate best, it is essential that at least 50% of our diet is raw. Because raw food has live cells and enzymes, it is much easier for the body to digest it.

Depending on the lifestyle and activity levels, you can increase the amount of raw food in your diet. Personally, for my activity level, I feel the best when I eat 70% raw food. Whenever I cook, I try to put the food through minimal thermal processing and have it raw when possible. 

The several flavorful raw jam and jelly recipes I’m showing you here are very quick and easy to make. Raw jam has a perfect spreadable consistency, beautiful freshness, and vibrancy that only live food can have. You can use them as you would regular jams. Raw jam is the perfect pancake topper, classic peanut butter companion, ideal crepe lacer, and dressing baser :). 

WATCH ME DO IT

things i USED this happen

I will show you how to make raw jam in three different ways. But before we begin…

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Meet Your Food – a Raw Jelly Anatomy

CHIA SEEDS

These mighty seeds are one of the best high energy endurance foods. Chia seeds balance sugar levels, diminishing energy surges while creating a fueling effect of long and stable energy durations. They assist your body in obtaining a high endurance level by slowing down the conversion of carbs to sugar. Read more on chia seeds benefits.

There are two varieties of chia seeds – black and white. As to the taste and health benefits, there is no difference. Usually, I use black chia seeds with darker fruits and berries, and white ones with lighter ones. Just for looks 🙂 

Chia seeds are popular for their ability to form a hydrogel. This gel-forming quality is due to the soluble fiber in the chia. Interestingly enough, Chia seeds will not gel in a highly acidic or highly alkaline environment. 

FRUITS

You can use any fruits and berries you like. I do not use the frozen ones, because I try to eat produce that is as alive as possible. But if fresh ones are not available, you can use the frozen or dry variety. 

In comparing to other food sources, raw fruits and vegetables that have a vibrant dark blue or purple color (the anthocyanin pigment) may eliminate more free radicals, and protect against all disease.

Berries have high concentrations of phytoestrogens, which makes them especially beneficial for women’s health. Phytoestrogens, in plain language -plant estrogens, have been of focus to scientific research because of their possible ability to support the female body in the prevention of certain diseases.

Multiple studies show that berries may contain some of the highest levels of phytoestrogens. Phytoestrogens act as a natural form of estrogen. According to the University of Helsinki in Finland, blackberries have the highest level of phytoestrogens, followed by strawberries.

So, ladies – enjoy your berries ❣

JAGGERY

For raw jams and jellies, I prefer to use jaggery as a sweetener. It is a raw form of sugar that is widely used in Ayurveda to improve digestion. In jams that are darker in color, I often use jaggery in combination with dates.

NATURAL PRESERVATIVES

Cinnamon and lemon. You can add a pinch of cinnamon or a splash of lemon to any of your raw jams. Besides adding a pleasant flavor, lemon and cinnamon inhibit bacterial growth and keep food fresh longer. 

jaggery
raw jam ingredients
raw jam

3 Ways to Jam

The first and the quickest way to jam is to mash some fruits, add chia seeds, some jaggery and let it rest for about 20 minutes. The chia seeds do all the work. You can add a pinch of cinnamon or a splash of lemon juice for taste and preservation. Here is an example:

Some berries (like blackberries, raspberries etc.) and fruits have little seeds that many (me included) don’t like to have in their jams. I find it a bit annoying when they nest themselves in between my teeth. For those people, there is a second way to jam – the seedless way.

This method entails straining fruits through a metal strainer before adding chia seeds. I prefer to use a pliable silicone spatula vs. metal or wooden spoon for this process. I think it makes it more thorough and quicker. 

The general ratio of fruits to chia to use for both methods is 1 cup of fruits or berries to 1 tablespoon of chia seeds. If your fruit is very juicy and after 20 mins you feel like the jam is not thick enough, you can add more chia seeds one teaspoon at a time. 

Try the following recipe or use it as a guide.

Fresh fruits are my preferred method of making a jam. But when I need a deeper flavor and a thicker consistency, I would go for a third way to jam – a dry fruit jam Because of the higher concentration of sugars that prevents bacterial growth, this type of raw jam lasts much longer in a refrigerator. 

One of the things to pay attention to when it comes to dry fruits are, in most cases, they are treated with preservatives like sulfites, and additional sugar is added. Sulfites are added not just to prolong shelf life, but to give fruits a more appealing color. Without preservatives, most of the dry fruits have a brownish color. I choose substance over looks in all times. And don’t forget to check the label for sugar added! You’ll be surprised how many dry fruits have this unwanted addition!

The technique itself is quite swift and straightforward. First, you have to hydrate the fruit for several minutes in hot water. Then process it in a blender (hi-speed blender preferred if you want your jam to be exceptionally smooth). 

If you find that your fruits are not sweet enough, you can add molasses, jaggery, or Maple syrup. All of these options are much healthier for you than white sugar and support your body’s digestive process. 

The following recipe is an example of a dry fruit jam. You can try it out, or use it as a guide to making a raw jam out of your favorite dry fruits or berries.

What about you?

Have you ever tried to make a raw jam before?
Did you try any of these recipes?
Let me know how it went in the comments below and share a picture of your jam on Instagram with the hashtag #positivepranic so that I can see your beautiful creation 🙂 🙏

Be Alive🌱,
❤ Love, Julia

hungry for more?

Here is more Jam and Jelly recipes. Indulge 🙂

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