Last year I happened to be in one of the most beautiful villages in France, with sweeping views of rolling countryside, medieval castles and ancient battlements. I can’t remember its name but I do remember meeting an elderly woman who was selling jars of courgette and raspberry jam at her gate. Here’s a less French, low-sugar version using so-good-for-you chia seeds.
TIP: Use this as you would regular jam - slathered over toast, layered inside a sponge with lashings of whipped cream, or as a topping for Greek yoghurt.
Ingredients
| 1 cup | Raspberries, fresh or frozen (Main) |
| 2 | Courgettes, washed, ends removed, roughly diced (Main) |
| 2 ½ Tbsp | Chia seeds (Main) |
| 1 | Lemon, Finely grated zest and juice |
| 2 Tbsp | Sugar, or honey |
| 1 pinch | Salt |
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Directions
- Put the raspberries and courgettes in a blender or food processor and whizz to rubble. Add all the remaining ingredients and whizz again to a puree (scraping down the sides of the machine as necessary). Scrape into a sterilised jar and cover tightly.
- Leave to set in the fridge for 30 minutes before using. Best used within seven days.
See more of Lucy's courgette recipes
