This jam is sweet yet crunchy with the addition of chia seeds. On top of that, the inclusion of fresh basil sends this recipe's flavor to another planet, a planet of pure bliss that's full of flavor. Please enjoy with your favorite baked good, we suggest toasted cinnamon bread.
Equipment: Mason jars, potato masher (biscuit cutter or hand blender also works), and a large saucepan (or pot)
4 to 4 1/2 of cups of Angelcots® -- cut in half and take out pit (keep skin on)
3 cups of sugar
1/8 cup of lemon juice
1 tablespoon of chia seeds
1/2 cup of basil leaves -- cut into ribbons
Place Angelcots®, sugar, and lemon juice into a large saucepan or pot over low heat.
Slowly bring to a slow boil for 5-6 minutes and then let simmer for 20-25 minutes in total, stirring regularly. Every 4-5 minutes, mash the fruit with a masher (cutter or blender) to break it up. Watch carefully so the sugar doesn't burn. Scoop out any foam that forms. This should thicken as it simmers.
Cool on the stove for a few minutes, then pout into mason jars. Allow it to cool completely.
Add chia seeds and give jam very good stir until seeds are evenly distributed.
Add basil, then stir again until evenly distributed.
Serve on toasted bread (we suggest cinnamon bread) and garnish with freshly cut basil ribbons.
Sprinkle sea salt as desired.
Store in refrigerator for up to seven days.
Tip: Here is a video teaching you how to seal mason jars.