Blueberry chia jam

MAKES: 1½ cups

Blueberries don't contain pectin to set the jam, so the chia seeds thicken it as it cools. This recipe is adapted from Bon Appetit’s blueberry jam.

INGREDIENTS

3 cups fresh (or frozen, thawed) blueberries

2 tsp finely grated lemon zest

¼ cup fresh lemon juice

2 tbsp golden syrup or honey

¼ cup chia seeds

METHOD

1 Bring the blueberries, lemon zest, lemon juice, and golden syrup to a simmer in a saucepan over a medium heat. Cook for about 5 minutes, stirring occasionally until the blueberries begin to burst. Use a spoon to lightly mash about half of the berries to release their juices.

2 Increase the heat to mediumhigh and bring to a boil. Cook for another 5-10 minutes, stirring occasionally, until the juices are reduced by half.

3 Remove the jam from the heat and do a taste test – add a bit more golden syrup if you prefer it to be sweeter.

4 Return to a boil, stir in the chia seeds, and cook for 1 minute to soften the seeds. Let the jam cool slightly, then transfer to heatproof jars or containers. Cover and leave to cool completely. Chill until ready to use.