Stove-top: Add berries to a small saucepan and 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 the 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 for a few minutes. Cover and place in the refrigerator to thicken. 

Store in the refrigerator. It 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 a blender or 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 of 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