Raw fruit jam

MAKES 1 JAR

300g fresh or frozen soft fruit (defrosted) or a combination of fruits, such as hulled strawberries, raspberries, blueberries, blackberries, chopped mango and peeled kiwi fruit 50ml water or coconut water 1 tsp lemon juice 2 tbsp chia seeds 1-2 tsp maple syrup, to taste (optional) PUT the fruit, water, lemon juice and chia seeds into a bowl and mash together. Alternatively, pulse on low in a food processor or blender to achieve a thick consistency. If the resulting jam is too tart, stir in maple syrup to taste. Chill in the fridge for at least an hour before serving, to allow the chia seeds to thicken the jam and let the flavours develop. Raw jam is brilliant stirred into yoghurt or porridge and can be stored in the fridge for up to four days. Here are a few more delicious raw jam flavour combinations:

300g mango, 1 tsp lime juice (replacing the lemon juice in the main recipe), ½ tsp lime zest and ½ tsp vanilla extract.

300g blackberries and raspberries with black pepper and a little date syrup.

300g strawberries and 1 tbsp finely chopped mint leaves.

300g blueberries and mixed spice.