No fuss, no muss - this fruit spread is so easy to make and nearly impossible to screw up. Plus, it's fresher tasting, calls for very little sugar, contains nutritional-powerhouse chia seeds, and have I mentioned it is SO EASY?!
1poundfruitstrawberries, blueberries, blackberries, raspberries, plums, pears, peaches, or a mix!
1/4cupsweetener of choiceI like honey, pure maple syrup [grade A], and agave syrup more or less to taste*
Clean fruit, removing stems/seeds as needed, and cutting into smaller pieces if large.
Place a medium saucepan over medium heat. Add the fruit and sweetener (if using - start with a little; you can always add more later). If you're not using sweetener and your fruit is relatively dry, try adding a small splash of water to get the fruit going.
Heat fruit, stirring occasionally, until it comes to a boil. Let it continue to boil until it begins to break down and form a sauce, 5-15 minutes depending on your fruit. If nccessary, carefully mash fruit with a fork or potato masher until it reaches the consistency you'd like.
Taste and add more sweetener if desired, a little at a time.
Stir in the chia seeds and remove from heat. Let sit until thick, about 10 minutes. If it seems a little too thin, stir in another tablespoon of chia seeds and let it sit for another 10. minutes. (Keep in mind that he jam will continue to thicken as it cools.)
To store, place in an airtight container and refrigerate for up to two weeks. Can also be frozen for up to two months.
* I've also made this without any sweetener at all - it all depends on your taste and the type of fruit you use!
I do not recommend canning this jam - I don't know how much the chia seeds might throw off the pH of the jam which, in a nutshell, could lead to bad things. I do like to keep small batches in the freezer to pull out once summer is long gone.