Refrigerator jam made the internet rounds last year and when I tried it, I loved it. With it being that time of year that we desperately try to buy up as many strawberries as possible, I figured I’d share a version of raw refrigerator jam that I’m currently in love with.
Traditional Jam vs. Refrigerator Jam (Health Benefits)
- Traditional jam is normally loaded with sugar and is cooked for a very long time (some friends and I tried our hands at making homemade jam last fall and I was surprised by how long the fruit must cook for). Cooking destroys valuable enzymes and vitamins in the fruit, and while I have no problem eating cooked jam, I prefer to leave the fruit raw if I’m making it at home. Also, sugar. Whenever I make something at home, I like to avoid unnecessary sugar. In traditional jams, it’s used as a preservative, but in the version below, there’s no need to preserve. Make a small batch, eat it up quickly, then make another.
- For an everyday jam, I’m a much bigger fan of my recipe below, which, because it isn’t cooked, retains all the enzymes and vitamins in the fruit and has the added benefit of fibre, a little protein and anti-inflammatory omega-3 fatty acids from the chia seeds. Please note that this jam doesn’t last as long as a traditionally made jam. Once you make it, try to use the jam up within a week.
- 1 cup strawberries, trimmed and halved
- 1 tbsp raw honey
- 1 tbsp chia seeds
- 1 thumbnail sized piece of fresh ginger (or less, depending on your preference)
- Put all ingredients in a blender and process until smooth. Store in the fridge until ready to use – the chia seeds will begin to thicken the jam.
- This recipe is simply a guide. Replace the strawberries with any in-season berry/fruit and experiment. I’ve mixed the strawberry with ginger in honour of the delicious kombucha I had a retreat centre in Guatemala. And it’s the end of strawberry season, so buy up lots of strawberries and get blending. Have fun!
I like the jam spread ontop of Manna Bread, which is a raw sprouted bread, with a little salty butter or nut butter.
Who is Andrea?
I’m a holistic nutritionist and yoga teacher. And I’m passionate about helping people live their healthiest and most enjoyable lives possible. I believe in the art and science of nutrition – using kitchen alchemy, key nutrients and the magic of herbs to help my clients and readers achieve total health bliss. Contact me to book an appointment!