This Jam is delicious slathered on a piece of sourdough GF toast, swirled in hot buckwheat porridge, mixed in plain Greek style yogurt or atop warm paleo pancakes. Recipe makes about 2 C, but easy to adjust to your portion.

Mixed Berry Chia Jam

2 C fresh organic berries - we use what’s in season now // blackberries, loganberries + blueberries + strawberries etc. (thawed frozen fine too)

1 T fresh squeezed lemon juice + 1 t zest micro-planed

2 T local raw honey

2 T organic chia seeds

• Wash berries then place in high speed blender with lemon juice, zest & honey.

• Blend until smooth or chunky - whichever you prefer

• Pour berry mixture into clean jar* and stir in chia seeds.

• Cover with lid and let sit; jam will thicken more as it cools. If adding to warm oats or similar, 5 min or so should make a nice consistency or you may want to cool to thicken for an 1 hour or more before spreading on toast. Keep jam in fridge in airtight container up to two weeks.

  *Boil water, then pour inside your heat resistant jar such as a mason or weck jar. Dump out water & let dry before filing.