1 cup fruit (strawberries, blueberries, raspberries, blackberries, etc.)
¼ cup honey, maple syrup, agave, or sugar
2 tbsp chia seeds
Remove stems, pits, seeds, and skin. Chop large fruits into small pieces. Berries can be left whole.
Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5-10 minutes. Mash the fruit with a spoon or potato masher making it as smooth or chunky as you’d like.
Stir in ¼ cup of sugar. Add less for a less sweet jam.
Stir in chia seeds.
Let stand for 5 minutes until thickened, remove from heat. The jam won’t quite reach the firm consistency of regular jam, but will thicken more as it cools. For a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 tsp at a time.
Once the jam has cooled to room temperature, transfer jam to a jar or other container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.