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Makes 1 ½ to 2 cups

Chia seeds are the key to quick and easy fresh, homemade jam. Their gelling power can transform ripe fruit into a low-sugar, spreadable jam in about 20 minutes! Chia jam is a little more “saucy” than regular jam, but you can still enjoy it on toast, yogurt or oatmeal just like usual. A great way to enjoy summer fruit!

Ingredients:

  • 2 cups fresh fruit – berries or stone fruit
  • 1 to 2 Tbsp freshly squeezed lemon juice
  • 1 to 2 Tbsp honey, agave, maple syrup or sugar (add more if you’d like)
  • 2 Tbsp chia seeds, plus more if needed. **

**Note: Start with this ratio of fruit to chia seeds. For thicker jam, stir in more chia seeds one teaspoon at a time.

Directions:

  1. Remove stems, seeds, pits and skin from the fruit as needed. Chop large fruit into small pieces and leave berries whole.
  2. Put fruit in saucepan over medium heat and cook 5-10 minutes until it breaks down and becomes syrupy. Mash fruit with spatula or potato masher, making it as smooth or lumpy as you’d like.
  3. Remove from heat.
  4. Stir in 1 Tbsp each of lemon juice and sweetener. Taste. Add more of either as needed. Add the chia seeds, stir to combine. Let stand 5 minutes, check for thickness. Add more chia seeds, 1 tsp at a time for thicker jam. Cool to room temperature.
  5. Transfer jam to a jar. Will thicken further and keep in the fridge for about 2 weeks, or can be frozen for up to 3 months; thaw before using.

Note: Don’t want visible chia seeds? Puree jam in a blender or with an immersion blender.