Lemon Ricotta and Raspberry Chia Preserve

In Recipes | Delicious and Quick Recipes for Real Foodby Lisa Soldo-JohnsonLeave a Comment

Lemon Ricotta and Raspberry Chia Preserve recipe

Homemade Lemon Ricotta and Raspberry Preserve is truly a treat.  Creamy lemon ricotta topped with freshly made raspberry preserve over a bagel, English muffin, or a piece of toast is a wonderful way to enjoy these toppings.  The first time I made each of these spreads, I knew instantly I would make them again and again.

making ricotta cheese at home

I’m one of those.  You know, the people who spend days in the kitchen canning the summer harvest?   I absolutely love spending the weekends turning fresh fruit into sweet jams of every flavor since the flavor and texture are better than store-bought jam and I know what ingredients are in it.

As a child, I watched my grandmother water bath can her fruits and vegetables all summer long.  When I became an adult, I grabbed the baton of home preserving and ran with it. Honestly, nothing compares to homemade preserves.  Unfortunately, the fruit-filled spreads also include plenty of sugar to keep them shelf stable.

Adding jam with extra sugar on my morning toast isn’t something I like to do every morning, even with my own canned preserves. However, the beauty of my fresh-made raspberry preserves is the simplicity of ingredients and the ease of making it. U sing only fresh fruit, water, raw honey, and chia seeds, toss it in your blender and whip up a batch in under 30 seconds.  It’s also wonderful over ice cream!

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

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Print Recipe
Lemon Ricotta and Raspberry Preserve Yum
Extra light, delightfully creamy, and refreshingly delicious ricotta cheese pairs perfectly with this freshly made raspberry jam that bursts with flavor. Make it in minutes and refrigerate for up to 5 days.
Course Breakfast, Sides
Cuisine American
Servings
people
Ingredients
Lemon Ricotta
Raspberry Chia Preserve
Course Breakfast, Sides
Cuisine American
Servings
people
Ingredients
Lemon Ricotta
Raspberry Chia Preserve
Instructions
Lemon Ricotta
  1. Simmer the milk, cream, and lemon juice in a medium pan over medium heat. Stir every few minutes to prevent milk from sticking to the bottom of the pan.
  2. When the liquid reaches 190° F. remove the pan from the heat and allow the liquid to cool for 10 minutes or until the liquid has formed additional curds and whey.
  3. Using a colander lined with a milk bag or cheesecloth set over a bowl. Pour the contents of the pan into the colander and allow the whey to drain into the bowl for 10 minutes.
  4. Remove the cheesecloth from the colander and gently squeeze excess liquid from the cloth. Pour the whey into a glass jar if you plan to use it for other recipes, or discard the liquid.
  5. Place the cloth with the curds back into colander and sprinkle the salt over the curds, gently mixing it into the curds just enough to incorporate them together. Do not over mix or the cheese will become crumbly.
  6. Transfer the contents into a bowl and serve. Refrigerate for a firmer texture.
Raspberry Chia Perserve
  1. Blend the raspberries, chia seeds, water, and honey in a food processor. Pulse or blend for 10 seconds or more depending on the consistency you prefer.
  2. Transfer the preserves to a container and refrigerate for an hour before serving.
Recipe Notes

Recipes by Lisa Soldo-Johnson for www.culinarybutterfly.com

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