This Chia and Berry Jam is so delicious spread on toast. I choose to use Manuka Honey for the antibacterial properties, making this jam far superior than any shop bought jam, by boosting the immune system!
Put the berries in a saucepan and heat gently until soft.
Once soft I like to sieve the jam.. that way I know the kids will eat it also. If you don’t mind the seeds, skip this step.
Put the berries back in the pan and on the heat, and add the Chia Seeds. Gently cook for a further 15 to 20 minutes. Don’t forget to stir every couple minutes.
Once cooked, take off the heat and add the honey. Don’t add the honey when its on the heat or you will kill all of the antibacterial qualities.
The mixture will have thickened already and once you’ve put it in a sterilised jar it will thicken further, but will never be as thick as traditional jam because of the lack of sugar content.
Keep the jam in a Kilner Jar and keep in the fridge for up to a week.