Here in Okinawa, the commissary is a bit competitive. Ok, that might be a little dramatic. But really, when rhubarb, coconut oil, or jalapeno shipments come in, the stock is often gone in an hour. It’s been weeks since they had ricotta and I doubt it will last long when they do get it in. Sigh. I admit, I feel the need to be a competitive shopper so that I can make delicious, interesting food for the blog. I bought the whole stock of rhubarb that was on display (about four pounds). Yep, greedy. It’s a little bit like Black Friday, every woman must look out for herself.
When I made blueberry lime chia jam recently it was so simple, quick and easy. In a mere twenty minutes, fresh jam. No need to worry about the canning process, simply refrigerating keeps it good for a couple weeks. The jalapeno adds just a little bit of spice to keep it interesting. I put in two tablespoons of jalapeno, which has a pretty decent kick. One tablespoon of jalapeno would be enough to make it a little spicy if you have hot jalapenos and include the seeds as I did. If you want a milder jam still, remove the seeds because that’s what gives jalapeños most of their kick.
My first thought was to use this jam on toast. But then I realized how good it would be with goat cheese and crackers. Both options are delicious. Back in dental school a friend and classmate of mine had an annual wine and cheese party around Christmas. It was a classy event for dental school standards. Most of our get togethers involved jungle juice and bad hangovers. It was there that I learned to appreciate goat cheese and jam. I remember the night I tried it. It blew my mind. That was several years ago now and since then I’ve had jam and goat cheese countless times. If you have a high quality jam you can’t go wrong. In particular, the spice of the jalapeno pairs well with the goat cheese to sort of tame the spice. Twenty minutes. Frozen berries. No excuses!
- 4 cups raspberries frozen or fresh
- 4 Tablespoons agave (or honey)
- 3 Tablespoons chia seeds
- 3 T fresh lime juice
- 2 T jalapeno finely chopped***
- ***2 Tablespoons jalapeño gave a jam with medium spice, for a more subtle hint of spice try 1 Tablespoon jalapeño finely chopped. Jalapeño flavor is less distinct when refrigerated. If you want it to be very mild, remove all the seeds.
- In a medium saucepan over medium heat combine raspberries, jalapeno and agave. Heat and bring to a light boil, reduce heat to medium low and simmer for a few minutes.
- Stir in lime juice and chia seeds and cook, stirring often until desired consistency is reached, 10 to 15 minutes. It will thicken more after cooling so do not over cook.
- Taste and add more sweetener if desired. Jam will keep in refrigerator for a week or two.