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cuisine by katie

[whole + authentic + vegan]

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Raspberry Fig Chia Jam

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Earlier this month, my mom, sister and I traveled to Italy. The best trip of my life so far. A series of Italiana adventure blog posts to come…

For now I’ll just say, our Italian adventure started in Rome, a place that quickly stole our hearts. Lovely, helpful, & kind strangers filled the cobblestone lined streets. Architecture. History. And allll the “vegano” food. Oh yea, baby. You know I ate it all!

The inspiration for this Raspberry Fig Chia Jam comes from one of my favorite meals served at the gourmet breakfast restaurant, La Panier. Located at Piazza Navona, and very conveniently near our adorable Airbnb. We chose a seat outside & ordered the bread & jams among (many) other things. Complete with a trio of absolutely delicious, organic jams made in Puglia & served with homemade bread.

When I made it back to the states one thing I couldn’t get off my mind was the damn jam. So, naturally, I made a batch (or 3). I love raspberry jam and thought the addition of figs and chia seeds would be a nutritious delight. I was not wrong. You must try this recipe! The ratios are just right, it is so simple, and lasts for up to 2 months in the fridge. I like it smeared on some toast, spooned over pancakes, or served with a vegan cheese board. Delizioso!

I hope you love. I surely think you will! And please remember to tag #cuisinebykatie so I can see all of your beautiful recreations! Enjoy!

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Raspberry Fig Chia Jam

Ingredients

  • 2 cups raspberries frozen
  • 8 ounces (~7-10 figs) ripe figs stems removed and figs quartered - I used black mission figs
  • 1/4 cup chia seeds
  • 2 cups sugar I use coconut palm sugar
  • 1 lemon juiced

Instructions

  1. Add all ingredients except the chia seeds to a medium sized sauce pan.

  2. Using a masher, mash ingredients in pan until wet and combined.

  3. Bring to a boil over medium heat. Reduce to a low heat and simmer, occasionally stirring, for 30 minutes.

  4. Turn off heat and let cool for 10 minutes. 

  5. Add to blender and blend on high until smooth. 

  6. Stir in chia seeds.

  7. Store in a sterile container. Let cool completely before storing in refrigerator. Stores for up to 2 months. 

HOW TO STERILIZE A GLASS JAR

  1. Place glass jar in a large pot and cover with water. 

  2. Bring to a boil and let boil for 10 minutes. 

  3. Turn off heat and carefully remove glass jar from the water and let air dry. 

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