Raw Raspberry Chia Seeds Jam

I first learned about the raw jam at a Prevention magazine.  It was the Quick Strawberry Jam that uses the chia seeds that intriguing me.  So, of course I had to cut out the recipe and glue it on my cookbook because it will be on my to-make-list.  Then, I started seeing other raw jam recipe on my Facebook page, like raw blueberry jam.  I finally got to try it with raspberry because it was sour and I bought too much.  I wanted to buy 4 but my elder being greedy wanted 6, so I bought 6 packages and it turned out sour and no one wants to eat it!!  Ugh!!  So, I got to make raspberry vinegar and this raspberry chia seeds jam with it.

 
This recipe yields about 4 jam bottles.  So, I kept 3 bottles in the freezer, just take each out to thaw in the refrigerator overnight before using.  One I keep refrigerated and ready to use and I read that it should last 2-3 weeks.  This works as a fruit spread too and can be used in anything.  Hmmm....maybe I should use it to make some cupcakes!

This is definitely a quick way to make jam and healthier, with a dose of omega-3 from the chia seeds, but I still prefer the traditional method.

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Vietnamese Style Grilled Beef

I don't buy pork and beef in my house anymore.  As you can see in my blog, I hardly have any new beef and pork recipes posted in recent year.  I bought some recently because my husband wanted to eat grill beef when we go camping.  But since I hardly ever buy beef, I had no idea which cut of beef to buy or which cut is good for which.  Anyway, that picture was taken when we did the Korean style BBQ on our campsite.  But we had Vietnamese style grilled beef and Malaysian style satay chicken instead. :-)

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