Raspberry and courgette chia jam

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

Directions

1. 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.
2. Leave to set in the fridge for 30 minutes before using. Best used within seven days.

See more of Lucy's courgette recipes

• Baked tarakihi with courgettes and lemon-butter sauce

• Marinated courgette ribbons with halloumi, chilli and mint