Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

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


  1. 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.
  2. 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.
  3. Turn off the heat and stir in the lemon juice and honey, to taste.
  4. Stir in microgreen herbs (micro purple opal basil used here) or regular herbs if using (mince regular herbs finely), until wilted.
  5. Stir in the chia seeds.
  6. 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.
  7. 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).