Ingredients (Makes about 1 – 1 1/4 cup or 8 – 10 oz.):
- 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
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 fridge. Will last up to 2 – 3 weeks (I’ve never had it longer than a week, it may even last up to a month).
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 fridge and use your raw chia jam within 1 week.
© 2015 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.