You're Going to Want to Put This Raspberry Chia Jam on Everything
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Making jam doesn't have to be a time-consuming, exacting process when you have a secret weapon up your sleeve: chia seeds. The real beauty in chia jam, like this raspberry ginger lime recipe, is that the fruit doesn't have to be cooked for anywhere near as long as it does with a traditional preserve, as the tiny seeds thicken the jam (as if by magic!), not reduction or pectin. This also means fresher flavor vs. cooked-down jammy sweetness.
I like it dolloped on Greek yogurt with a small handful of granola for crunch or swirled into oatmeal. It also can be used like traditional jam, spread on toast — though do note that it's much less sweet.
Raspberry Ginger Lime Chia Jam
From Nicole Perry, POPSUGAR Food
INGREDIENTS
- 10 ounces fresh or frozen raspberries
- 2 tablespoons honey, plus more, as needed
- 2 teaspoons ginger juice or grated ginger
- A pinch of kosher salt
- 1 1/2-2 teaspoons lime juice, plus the zest of 1 lime
- 2 1/2 tablespoons chia seeds
INSTRUCTIONS
Cook the raspberries over low heat in a small saucepan for about 10 minutes, or until saucy and broken down, stirring occasionally and mashing with the spoon to help things along. Add the honey, ginger, and salt, and cook for another minute. Take off the heat, and add the lime juice and zest. Adjust to taste with additional lime juice and honey, as needed. Add the chia seeds, stirring to evenly distribute.
Cool for 10 minutes, and then transfer to a heat-safe container, and refrigerate until chilled before using.