Ingredients

• Ingredients Scale 1x2x3x 1 heaping cup blackberries (about 6 oz.) 1/2 heaping cup raspberries (about 3 oz.) 1/2 heaping cup blueberries (about 3 oz.) 1 heaping tablespoon chia seeds 1 tablespoon pure maple syrup, optional

Preparation

• Instructions Stove-top: Add berries to a small saucepan, heat over medium stirring occasionally until softened. Using the back of a slotted spoon or fork, mash the berries along the side (or bottom) of the pan. Let mixture come to a gentle boil. The entire cooking time will be from 4 – 6 minutes. Once boiling occurs, remove from heat, add sweetener if needed and slowly add in chia seeds while stirring to combine. Fill jar and let cool a few minutes. Cover and place in the refrigerator to thicken.  Store in the refrigerator. Will last up to 2 – 3 weeks (I’ve never had it longer than a week, it may even last up to a month, but if you notice any mold throw it away immediately). Raw: Place berries and chia seeds in blender/food processor and pulse until desired chunkiness/consistency. Add maple syrup as needed and blend again. Fill jar, cover and place in refrigerator to set for a couple hours. Keep stored in the fridge and use your raw chia jam within 1 week. Makes about 1 – 1 1/4 cup (8 – 10 oz.) Serves 8 – 10, 2 tablespoons per serving