Blueberry Chia Seed Jam

I made jam. I did this recipe with blueberries and with Marion Berries. They both turned out awesome. So good.

Blueberry Chia Seed Jam from Bon Appetite magazine.

3 lbs of Blueberry fresh or frozen (I also used Marion Berries, turned out awesome)

3 TBS sweetener, maple syrup or brown sugar

¼ cup Chia Seeds

Bring the berries, and sugar to a simmer in a medium saucepan over medium heat to cook. Stirring occasionally, just until the blueberries begin to burst. Use a spoon to lightly mash about half of the berries to release their juices. Then bring to a boil. After they begin to boil, take off heat and taste and see if you need to add more sweetness to the berries. Return to boil and stir in the chia seeds, cook 1 minute until the seeds are soften. Let the jam cool before you transfer the jam to your containers. Then chill. You can freeze the jam too.

It will last 2 weeks in the fridge and 2 months in the freezer.