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 flavour vs. cooked-down jammy sweetness.
I like it dolloped on Greek yoghurt 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.
This recipe can be used as a basic template for chia jam: try it with different fruits, flavourings, and types of citrus juice and zest until you find your favourite combination. If using fruit other than small berries like raspberries, blackberries, or blueberries, chop the fruit into small pieces first. Chia jam will last 1-2 weeks refrigerated.
- 280 grams fresh or frozen raspberries
2 tablespoons honey, plus more, as needed
2 teaspoons ginger juice or grated ginger
A pinch of salt
1 1/2-2 teaspoons lime juice, plus the zest of 1 lime
2 1/2 tablespoons chia seeds
- 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.
- About 500 grams jam