The blueberries and raspberries break down quite easily. If you want chunks of fruit in the jam, don’t chop the strawberries too finely. Consider halving small strawberries and cutting large strawberries into quarters.
Look for chia seeds at natural food stores in the baking aisle or with the other nuts and seeds. You can also order them online.
- 1 cup blueberries
- 3/4 cup chopped strawberries (stems removed)
- 3/4 cup raspberries
- 2 tablespoons sugar, plus more to taste
- 2 tablespoons lemon juice (from about 1/2 a lemon), plus more to taste
- 1 1/2 tablespoons chia seeds
1 Combine the blueberries, strawberries, raspberries, sugar, and lemon juice in a medium saucepan. Give everything a quick stir to distribute the sugar.
2 Cook the fruits over medium heat for about 10 to 12 minutes, stirring occasionally, until the fruit breaks down. The fruit should look like a syrupy, runny sauce. (If you want a smooth jam without chunks, use the back of a wooden spoon or a fork to mash large chunks of fruit.
3 Remove the saucepan from heat. Mix in the chia seeds and let the jam sit for 10 minutes to thicken. Taste and add additional sugar or lemon juice to taste.
4 Cool to room temperature, then transfer to a jar and refrigerate. The jam will continue to thicken in the refrigerator. Store for up to 3 to 4 weeks.