I cannot take credit for this brilliant use of invasive fruit. Thanks to the idea of Julia, my RA, my dorm perfected this recipe. It is significantly less sweet, and less thick, but that is what makes it so unique and delicious!
Chia Blackberry Jam:
About 6 cups fresh blackberries
2 cups sugar or honey (preferably organic)
2 tbsp chia seeds
1 tbsp water
1 lime
Place blackberries in pot over medium low heat and cook until bubbling. In the meantime, place the chia seeds in the water, adding more if necessary. After several minutes, the seeds should have produced a muscilagenous substance. Add the sugar and lime to the cooking blackberries and continue to simmer until slightly thick. Remove from heat and add water-soaked chia seeds. Jam should thicken slightly, but will be significantly less gelatinous than usual jam, but not runny, and it is still delicious! You can preserve this jam in the same way you would any other jam recipe by canning in sterilized jars or eat it fresh! Once jar is open, refrigerate.
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