Yield: 1 cup
- 3 cups fresh or frozen berries - I used frozen raspberries, blackberries and blueberries, but I love using frozen dark cherries or wild berries!
- 3-4 tbs. pure maple syrup
- 2 tbs. chia seeds
In a medium-sized pot, bring the frozen berries and maple syrup to a low boil. Stir frequently and reduce heat to low and simmer for about 5 minutes. Lightly mash the fruit with a fork, leaving some for texture.
Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens, about 15 minutes. Stir frequently so it doesn’t stick to the pot.
Once the jam is thick, remove from heat and let cool. Store in small Mason or other glass jar containers.
I usually use a big frozen bag of fruit and depending on how much liquid there is, I add another tablespoon of chia seeds. Use your judgment.