Raspberry Jalapeno Jam - Cooking Like Kate

Add pitted dates and water to a small saucepan over low heat. Simmer for 5 minutes until the dates are soft and the water is mostly absorbed. Use a fork to mash them into a paste (or blend for ultra smoothness). Set aside.
6 Medjool dates, 1/4 cup water
Add raspberries, diced jalapeño, and lemon juice to the saucepan. Simmer over medium heat, stirring often, for 7–10 minutes until the berries break down and the jalapeño softens.
2 cups raspberries, 1 tbsp lemon juice, 1-2 jalapeños
Stir in the date paste. Taste and adjust if you'd like it sweeter. If your jam is a little too thin or you would just like a thicker jam, stir in chia seeds and let cook for another 1–2 minutes. Remove from heat.
1-2 tsp chia seeds
Let it cool completely—it thickens as it cools. Transfer to a jar and refrigerate up to 1 week, or freeze in portions for up to 3 months.

For a milder jam, remove the seeds from the jalapeños before adding them to the mix.
Feel free to adjust the sweetness by adding more or less honey or maple syrup if substituting for dates.
If you prefer a smoother texture, blend the raspberries before cooking.
This jam will thicken more as it cools, so don’t worry if it seems a little runny while hot.
Be careful when adding chia seeds, add only a small amount to avoid making the jam too thick.
To make a larger batch, simply double or triple the recipe and store extra in the freezer.