Raspberry Lime Chia Jam Recipe

Preserved

Capture the best of your seasonal produce for later.

Emily Teel
Raspberry Lime Chia Jam Recipe
*
  • Yield:Makes 1 8-ounce jar
  • Active time:8 minutes
  • Total time:20 minutes
  • Rated: 2.0
This recipe appears in:
Preserved: Raspberry Lime Chia Jam

[Photographs: Emily Teel]

A bright, sweet, quick jam to brighten a winter day.

Note: You can use any frozen berry you like to make this (almost) no-cook jam.

About the Author: Emily Teel is food writer and recipe developer in Philadelphia. Follow along at on Instagram @emily_teel or Twitter @brotherly_grub, and see more of her work at emilyteel.com

Ingredients

  • 2 cups (8 ounces) frozen raspberries, divided
  • 1 tablespoon mildly-flavored honey
  • 1 1/2 tablespoons chia seeds
  • juice of 1 lime

Directions

  1. 1.

    In your smallest saucepan, warm 1 cup of raspberries over low heat, covered, just until they appear fully defrosted and have begun to give up their juice.

  2. 2.

    Remove berries from heat and stir in honey until fully melted and berries have broken up into a uniform texture.

  3. 3.

    Stir in lime juice and chia seeds. Allow to sit undisturbed until chia seeds have bloomed, about ten minutes.

  4. 4.

    Gently fold in remaining cup of raspberries. Store in the refrigerator.

Emily Teel

Emily Teel is food freelancer writing, recipe developing, and teaching in Philadelphia. She recently returned to her hometown of Philadelphia from Parma, Italy, where she completed a Master of Arts in Food Culture and Communications at the University of Gastronomic Sciences. A 2011 Legacy Award Winner with the women's culinary organization Les Dames D'Escoffier International, she's passionate about food and committed to the idea that everyone deserves access to meals that are both nourishing and satisfying.

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