BERRY NICE CHIA SEED JAM

METHOD

Heat. In a medium pot, stir together the berries, maple syrup, and salt until combined. Bring to a simmer over medium-high heat and cook for 5 to 7 minutes, until the berries have softened (they will release a lot of liquid during this time).

Mash. Reduce the heat to medium and carefully mash the berries with a potato masher.

Thicken. Add the chia seeds and stir until combined. Simmer over low-medium heat, stirring frequently (reducing heat if necessary to avoid sticking) for 8 - 15 minutes more, until a lot of the liquid has cooked off and the mixture has thickened slightly.

Flavour and cool. Remove from the heat and stir in the vanilla extract and lemon juice. Transfer the mixture to a bowl and refrigerate, uncovered, until cool, at least a couple of hours. For quicker cooling, pop the jam in the freezer, uncovered, for 45 minutes, stirring every 15 minutes.

Notes from Sam: The jam will keep in an airtight container in the fridge for up to 2 weeks. It also freezes well! I made blackberry jam in August and kept it in the freezer, in a mason jar, until January, it defrosted quickly in the fridge and tasted as good as it did the day I made it.