This simple jam can be made from any type of fruit or combination of fruits. The basil microgreens add a nice depth of flavor – use your imagination to pair different fruits and herbs. These mulberries are a fleeting late spring treat from our plot at the Carmelite Monastery in NE DC.
- 2 cups chopped fruit (mulberries and rhubarb used here)
- 1 to 2 tablespoons lemon juice, to taste
- 1-2 tbsp honey, agave, maple syrup, sugar, or stevia, to taste
- Optional: 1 handful of basil microgreens (purple basil microgreens used here, regular basil or other herbs also okay), plus more for garnish
- 2 tablespoons chia seeds, plus more if needed
- Prepare fruit as needed (wash, remove stems, pits seeds, etc.), chop large fruit into pieces, berried can be left whole. Mulberries and chopped rhubarb used here.
- Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or slotted spoon, leaving it as smooth or as lumpy as you like.
- Turn off the heat and stir in the lemon juice and honey, to taste.
- Stir in microgreen herbs (micro purple opal basil used here) or regular herbs if using (mince regular herbs finely), until wilted.
- Stir in the chia seeds.
- Let stand 5 minutes, until thickened. This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 tsp at a time.
- Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.
Serving suggestion: Serve with plain whole milk greek yogurt, topped with granola and microgreens (as pictured).