juice of half a lemon(about 1½-2 tablespoons, to taste)
2-4tablespoonssugar, to taste, or 1-2 tablespoons of honeyor other favourite sweetener
2tablespoonschia seeds(white or black)
Instructions
Rinse and drain the berries or fruit. Leave soft berries (like raspberries, blueberries, or blackberries) whole, coarsely chop firm berries (like strawberries or gooseberries) and fruits into roughly pea-sized chunks.
Put the fruits into a small, heavy-bottomed saucepan. Add the lemon juice and 1-2 tablespoons of the sugar.
Bring to a boil, then reduce the heat to medium-high and cook the fruits at a low boil, uncovered and stirring often, for 6-8 minutes or until the fruits are tender and the liquid is slightly thickened and syrupy. If the fruits are too chunky, mash them lightly with a potato masher.
Taste and add more sugar, if needed. If adding more sugar, cook for a further 30 seconds until it has dissolved.
Pour the jam into a bowl or jar and allow it to cool for 5 minutes.
Stir in the chia seeds, and leave it to set and cool completely, stirring occasionally.
Scrape the jam into a sealable jar and refrigerate. It will keep for up to two weeks.
Once cooled, if the jam is too soft, stir in another 1 or 2 teaspoons of chia seeds and let them soften for at least an hour before using. If the jam is too stiff, stir in water, 1 teaspoon at a time, until it is loosened to your liking. *Note that the jam will get slightly firmer after chilling.
Makes about 1 cup, depending on the type of berry or fruit used.
Notes
Nutrition facts calculated using strawberries and 2 tablespoons of sugar. Use sugar to taste, or even omit the sugar for naturally sweet berries or fruits.Use any favourite berry: strawberries, raspberries, blueberries, haskap berries, blackberries, saskatoons, gooseberries, cranberries, red or black currants, etc.Or use stone fruits like: cherries, peaches, apricots, plums, or other soft, tangy fruits like kiwis, mango, thinly sliced rhubarb, or finely chopped pineapple. If using less juicy fruits (like mango) that do not have much liquid after being cooked, add only 1 tablespoon of chia seeds.Use either white or black chia seeds, but if you use white chia seeds with red or light-coloured fruits, they will blend in, and the jam will look more attractive.*Have fun and use add-in flavourings that complement your fruits, stirred in at the end of cooking the jam - like vanilla, spices, finely grated citrus rinds, or liqueurs.