Chia jams are very easy to make. I enjoy it spread on toast, stirred through porridge or, on busy days, simply with yoghurt.
Place all the ingredients apart from the chia seeds into a medium saucepan and bring to a rolling boil for a few minutes and then simmer until it reduces slightly before storing in the chia seeds.
Leave to cool completely before storing in a clean jar and in the fridge up to a week.
400g Mixed Berries - Frozen 100ml Water
2 tbsp Lemon Juice
1 tsp Cinnamon
1 tsp Chilli Flakes
3 tbsp Dark Agave Syrup
3 tbsp Chia Seeds
juices
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