Today’s post is my way of capturing summer in a jar—but with a twist! This jam recipe will wow you with a sweet + slightly tart, delicious, nutritious and easy to make jam!
Today was a beautiful day. The kind of day where spring + summer intermix. The days of the tulips have come and gone and I find myself anxiously awaiting summer’s arrival. The fact that Seattle has had some insanely gorgeous weather over the past week or two has only made it worse (but in a good way!) and jump started my desire for summer to hurry up and get here. Namely because of berry season.
Since moving to the Pacific Northwest, berry picking in all it’s delicious glory has been a favorite way to spend a warm afternoon. One simply cannot beat harvesting wild, sweet and fresh berries. Blackberries, strawberries, blueberries, tayberries, salmon berries, huckleberries and perhaps my most favorite of all, the humble raspberry—are abound in the summer months. Last year I tried my hand at jam making and became quite addicted to it. Jam making is a wonderful way to enjoy the peak flavor of summer fruits, long after the warm days are gone.
Making jam can be quite the task—but there’s no canning here! This quick and easy jam recipe features the versatile chia seed. Known for it’s amazing health benefits, chia seeds are often used in smoothies, yogurt, refreshing beverages, cereals, energy bars and more! These tiny, but mighty seeds are packed with fiber, protein and Omega-3 fatty acids.
This recipe features fresh raspberries + lemon, but feel free to try making this jam with your favorite berry or any other fruit that inspires you! What I also love most about this jam is that it is relatively low in sugar—and unlike store-bought jams and jellies, packs a nutritional punch! Try out this jam on toast, mixed into yogurt or oatmeal. With just a few minutes standing between you bit of summer, what are you waiting for?
- 3 cups of raspberries
- juice of 1 lemon
- zest of 1 lemon
- 3 tbsp agave
- ¼ tsp almond extract
- 3 tbsp chia seeds
- Place the raspberries in a medium size sauce pan.
- Heat the raspberries on medium-low heat until raspberries begin to soften.
- Add lemon juice, lemon zest, almond extract and agave. Mix well and mash the raspberries a bit with a spoon.
- Add chia seeds.
- Stir frequently for about 5 minutes, until chia is well absorbed.
- Take pot off heat and set aside to cool.
- Transfer jam into a glass jar.
- Jam should stay fresh for about 1-2 weeks.
- Serve on toast, mix into yogurt, oatmeal, etc.