This recipe is part of a new category of recipes on tha blog called “Boiling Mini Batches of Sugar At Night On Lauren’s Poorly-Lit Stove.” Also in this category are this rhubarb syrup and the bitters rock candy. Breaking all the food blogger best practices of natural lighting and sharp focus and DSLR-only because who has time for that unless you quit your day job.
Here. Throwback sharply-focused photo from when I was like, an intern at a non-profit or something.
This recipe is kind of magic because you get fruit fiber jam in five minutes flat without all the hassle of the gellings and the other whatnots whathaveyous canning nonsense and annoyances of life with which you normally have to deal. It is also a nice use of any summer berries that may or may not be starting to mold because they are just so ripe and full of life that they were overwhelmed in their little berry beings and started to shut down. It’s not their fault.
Spread on toast, stir into yogurt, eat with a spoon. It’s all good.
Blackberry Citrus Chia Jam
Adapted from The Kitchn
2 cups blackberries
splash orange juice
juice of 1/2 a lemon
2 tablespoons honey
2 tablespoons chia seeds
Combine the blackberries, orange juice and lemon juice in a small saucepan over medium heat. Mash the berries with a fork and simmer for three minutes or so until the berries break down. Remove from the heat, and stir in the honey. Add the chia seeds and stir once until combined. Let stand for five minutes to thicken, then transfer to a jar to cool completely. This will keep in the fridge for about two weeks.