Over the summer I fell in love with this Blueberry Chia Seed Jam recipe from Vegetarian Times. I’ve also made this with blackberries, peaches, strawberries, and, now, raspberries. While it works with all, it works best with berries. This weekend I made Lemon Ricotta Pancakes that I topped with a bit of sweetened ricotta (basically cannoli filling, only not quite as sweet) and this raspberry jam and it was divine. I use a bit more maple syrup, or in this case honey, than they specify, but not much more. I was playing with sweet, tart, and creamy with this brunch dish, and this jam was both sweet and tart with about 2-3 tablespoons of Turkish Honey instead of maple syrup.
I frequently use a bit of orange zest instead of vanilla bean, but its delicious with vanilla bean as well. I wanted to share this recipe because I think its very versatile, and I love that it has no added sugar. I like getting to reuse old mason jars, like this one from oh-my-god-its-so-delicious Humble Bagel in New Orleans. You can also make it in less than ten minutes, freeze it, or, as I do, use it up in less than a week. Its super easy to make, and a lovely topping for just about anything from ice cream, to pancakes, to peach tarts.
What variations can you think of?