Jam
This Pakistani-style jam is made by simmering raspberries with erythritol until thickened, then binding the mixture with chia seeds toasted in an air fryer. Since no refined sweetener is used, the chia seeds’ gel-like texture makes getting the right consistency a technique that takes practice.
Spread the chia seeds in the air fryer basket and toast them at 150°C / 300°F for 3 minutes, shaking the basket once halfway through. If you do not have an air fryer, toast them for the same amount of time in an oven preheated to 150°C / 300°F.
Put the raspberries, erythritol, and lemon juice in a pot and bring to a boil. Simmer over low heat, mashing the berries, for 20 minutes until thickened.
Add the toasted chia seeds and cook, stirring, for 7 more minutes. Transfer to jars and let cool.
Keep a close eye on the chia seeds in the air fryer; the small seeds can burn in seconds. Check the jam’s consistency after it cools, since the chia gel thickens as it cools. No common allergens are listed for this recipe.
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