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Spicy-perfumed basil and sweet-tart-ruby-red raspberries create quite an awakening for the good ole’ taste buds. If it sounds odd but you love the two on their own… I ask that you trust me in giving this recipe a try. The act of blending them together will infuse the raspberries with basil and the longer the jam is allowed to sit, the stronger the essence of basil will become.
If you choose to use frozen but thawed raspberries, either drain the liquid first or maybe increase the chia seeds by another tablespoon is the jam is too thin. Fresh or frozen, always aim for organic ones because berries are high on the list for absorbing pesticides.
The role of the dates in this recipe is not only for a natural sweetness enhancer but also to give the jam a nice structure. Figs or apricots might be a good substitute if you want to be adventurous.
Whenever I make raw jams, I always add in some chia seeds. They will absorb any loose juice in the jam keeping it tight in texture and it will add in some amazing nutrients. Chia can be omitted but it is not advised. :)
The lemon juice adds a wonderful brightness, not a strong one but enough to tame the tartness and sweetness of the recipe. It will also help the jam hold its vibrant color. And lastly we have our fresh basil. I prefer to use the leaves only but you can use the stems too. Just be careful because they are much more potent. As mincing action will cause a bruising in the flesh of the leaf… this is a good thing. This helps to release the oils within. Feel free to use less or use more… make those taste buds of your’s happy. Because if they are happy, and if you are happy, I am happy. :) Blessings!
Yields 2 cups