Berries are a delightful summer treat, but sometimes they can be quick to turn. Cooking them can give them a week longer in the fridge, and you don’t need to be an expert jam-maker, either. For this recipe you need some berries, some chia seeds, something sweet and something tart. It’s super easy to make as you can mix and match depending on what berries you have at hand and your personal preference. The chia seeds act as a quick thickening agent and are full of omega and fibre goodness.

This recipe was shared by Fiona Smith from MAKE Studios as part of our Open Sauce Project glut watch workshops – you can watch the full recording here, which also contains a bonus strawberry daiquiri recipe at the end.

Ingredients:

– 1 cup of your selection of berries e.g. strawberries; raspberries; blueberries; blackberries; mulberries; mixed berries

– 1 TBSP chia seeds

– 1 TBSP something sweet, e.g. honey; sugar; maple syrup; stevia mix,

– 1 TSP something tart, e.g. balsamic vinegar; lemon juice; lime juice.

Method:

Add your fruit to a saucepan over medium-high heat. The fruit should warm up and break down – you can mash it with a spoon or potato masher at this point to get to the consistency you like (depending on whether you’d like it to be a little bit chunky or completely smooth).
Sprinkle in the chia seeds, stirring until combined.
Add the honey or sweet alternative along with the vinegar or juice and stir until mixed well. Taste to see if you are happy with the result, add a little more sweet or sour if you like.
Take the jam off the heat and wait a few minutes.
The jam will start to thicken as it cools. You can serve immediately or put into a clean jar and refrigerate until ready to use. The instant jam will last for about a week in the fridge – please note this is not a long-shelf life jam.