Easiest dang way to get wholesome, low-sugar jam on your bread, pancakes, waffles, muesli or ice cream. And because you make it, you know it won’t have any weird chemical crap in it.
Additional Notes: I’ve added the honey in after cooking the berries so that you retain as much of the honey’s nutritional goodness as possible. You can also create a raw version by not cooking the berries and add extra chia seeds but I find it too runny for my taste.
1 C Berries, fresh and/or frozen
2 Tbs Water
2 Tbs Chia seeds
1 Tbs Honey, raw
PUT all ingredients (except chia seeds and honey) into food processor.
BLITZ until mixed and mushed. Blitz a little longer if using frozen berries.
PLACE mushed berry mix into sauce pan and add chia seeds.
COOK at a medium heat, stirring occasionally and bring to a simmer.
SIMMER until mixture thickens. Set aside for 10 minutes to cool.
ADD honey to jam, mix thoroughly.
POUR jam into container, seal and refrigerate for at least 4 hours to set properly.
Will keep for 1 week in your fridge.
Adapted from iquitsugar.com