Chia Jam Recipes

Steps:

• Add the strawberries, blueberries, raspberries and honey to a saucepan over medium heat. Cook the berries until they are soft and mushy, about 5 minutes, stirring often. Strain the cooked berries over a bowl and discard the solids. Stir in the chia seeds and set aside for 10 minutes.
• Spread the chia jam over your morning toast.

Steps:

• Combine the berries and water in a small saucepan over medium-low heat. Cook for 15-20 minutes, stirring frequently, until the fruit is broken down and the mixture is saucy.
• Remove the pot from the heat and stir in the chia seeds, lemon juice, honey (start with a small amount and add more as needed, depending on how sweet the fruit is), and salt.
• Let sit for 10 minutes to allow the chia seeds to hydrate and thicken the jam.
• Then transfer to a resealable jar. The jam will keep in the refrigerator for up to 1 month.
• Enjoy!

Steps:

• Put the raspberries in a pan with the vanilla and honey, then cook over a low heat for 5 mins or until the berries have broken down.
• Stir through the chia and cook for 10 mins. Set aside to cool completely (it will thicken significantly as it cools). Spoon into a bowl or sterilised jar. Great on toast, swirled through porridge or in yogurt. Will keep in the fridge for up to one week.