So-called because the chia seed does most of the “cooking” for you in the refrigerator while you repose overnight (or for a few hours, at least). You can use (chopped) strawberries, blueberries or another berry to make this jam but keep in mind that different fruits will release varying amount of juice, so you may have to increase the amount of chia a bit to get the perfect “jammy” consistency. No worries; this is pretty much a no-fail thing, no matter what.
1 pound organically grown raspberries
1/4 cup organic local honey
2 tablespoons organic chia seeds
Place the fruit and honey in a medium-sized sauce pan. Bring to a simmer over medium heat while mashing the berries with a potato masher or fork to release the juices and natural sugars. Reduce the heat to low and let the mixture simmer another 5 minutes. Stir in the chia seed and cook for another minute. Remove from heat and let cool for a 10 minutes. If the jam seems to thin, add a little more chia seed at this point and let it sit another 10 minutes. Scoop the jam into a clean glass jar with a tight-fitting lid (or comparable container) and stash in the refrigerator until it’s ready to meet toast, biscuits or pancakes in the morning. Keeps for 2-3 weeks refrigerated.