Jam, Jelly, Preserve, Spread?

I'm a bit of a wimp in the kitchen really.

When faced with a large pan full of boiling berries and sugar that reach temperatures of 220 degrees, you'll generally find me cowering in the background while my housemate kindly steps in and finishes the job.

" I'm not confident we're completely safe though"

"I'm not confident we're completely safe though"

Now with the awesome versatility of the chia seed, I can now make all the sweet gloop I like without risk of third degree burns and without adding 60% sugar... 

Yep all jams have 60% sugar added!!! 

I believe, semantics-wise I've made a fruit spread, but it's my house and I'm calling it jam.

Chia Jam

Chia Jam

So here it is, so simple, so easy....

Take 175g of berries, add 15g (1 tbsp) chia seeds with 60ml of water (coconut water helps to take the sour edge of some berries)

Whizz the mixture (depending on your taste you may wish to add date/rice/agave syrup at this point - but just a squeeze)

and fridge overnight.