Persian New Year is here again! As you can see, I am clearly more obsessed with making sweets healthier with a touch of Persian New Year flavors such as cardamom and rose. In the last two years I've made cookies and chocolate. This year I made a Persian New Year inspired jam with rose water. It's light, fragrant, and a perfect addition to my morning warming oatmeals. Baby Zand loves her jam on toast, and I will also happily shove a spoonful into my mouth as a quick dessert after dinner.
This is clearly not a traditional jam with the usual half sugar to get it smooth and spreadable. Instead, ground up chia seeds act as the binding agent. And yes, you can basically do this with any fruit :-)
Preparation time: 30 minutes + cooling off time
Makes 1 cup:
1 1/2 cups frozen cherries
1 Tbsp maple syrup (or other liquid sweetener of your choice)
1 Tbsp lemon juice
1 tsp vanilla extract
2 tsp chia seeds
1/2 tsp rose water
Place cherries, maple syrup, lemon juice, and vanilla extract in a small pot, and heat over medium heat while stirring often. Heat for about 15 minutes until cherries have fallen apart slightly.
In the meantime, add chia seeds to a food processor and process into a fine powder. Set to the side.
Once the cherries are soft, let cool slightly.
Add rose water to the cherries.
Use an immersion blender or carefully transfer to food processor, and blend until smooth.
Stir in ground chia seeds, and let sit for at least 1 hour to let it thicken slightly. Then keep in fridge for up to 4 weeks.
Eide shoma mobarak - Happy New Year!