Store bought jams and jellies often have high amounts of sugar added. Healthier jams can be made at home with few ingredients and little work.
Traditional methods of making low-sugar jams and jellies requires special type of pectin and specific sugar amounts. Using chia seeds rather than pectin gives flexibility in batch size, and it allows for different amounts and types of sugar used for sweetening. Less sugar or honey can be used without affecting the gel process.
The recipe below uses honey rather than processed sugar, and small half pint or pint batches can be made in less than 10 minutes.