tart chia fruit spread
Baby hands can steal as much of this yummy as they'd like. Okay, okay, maybe just enough for me to still have at least half...or 2/3...all the yums!
All the yummy benefits of chia seeds, kumquats, and raspberries mixed together with a smooth peach finish. Great to top off oatmeal, pancakes, toast, or just to dunk a big spoon right in (currently guilty).
I love these fruit spreads because you really can add in any berry, or seedy fruit that is juuuust about to go bad and voila, you've got an extended shelf life. And an excuse to make pancakes. Just saying.
- jarred peach jam (any brand that adds no additional sugar to the fruit's natural composition)
- 5 small, ripe kumquats, quartered
- 10-15 very ripe raspberries
- 1/4 c chia seeds
- Set your stovetop burner to medium high heat.
- Add raspberries and kumquats to a small saucepan and fill with water 1/4 full. Fruit should be WELL covered.
- Once the water starts to boil, kick heat down to a simmer and plop in 4 *generous* spoonfuls (think 1.5 Tablespoons each) of peach jam.
- Simmer for at least an hour, stirring every 5 minutes simultaneously smashing down the raspberries, and adding in 1/2 cups of water as necessary. *You will know it is necessary when the mixture starts to stick to sides of the pan.
- once the mixture has simmered and the consistency is similar to a loose jam, dump in 1/4 c chia seeds and let cool completely. Refrigerate overnight for a thicker consistency.
Honestly, this recipe is pretty fail proof. The only way to mess it up is to keep too much water in when cooling down. Keep in mind the fruit and chia seeds will thicken up a bit as cooled and as the jam's structure comes back together, but not by too much.