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.
1-2 c of fresh blackberries (or any other berry)
1/8 c of honey or agave nectar
1/8 c of chia seeds (white or black)
1/4 t of vanilla
Cook blackberries and honey over low heat. Stir and break up the berries as they heat. When the berries have become liquid pulp, add the chia seeds and cook on low heat for 10-15 minutes. Remove from heat and stir in the vanilla. Transfer the jam to clean glass jars.
Store in a refrigerator for up to one week or freeze for up to one year.