Raspberry Ginger Lime Chia Jam
From Nicole Perry, POPSUGAR Food
Notes
This recipe can be used as a basic template for chia jam: try it with different fruits, flavorings, and types of citrus juice and zest until you find your favorite 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.
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
Directions
- 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.
Information
- Category
- Condiments/Sauces, Jellies/Jams
- Cuisine
- North American
- Yield
- About 1 1/2 cups jam