no cook Blueberry Chia Jam

I came across a recipe for a raw blueberry blackberry jam. Apparently blueberries are high in pectin so that combined with the jelling property of chia seeds when added to liquid makes for a quick and easy jam. 

Here's all you need:

1 generous cup of blueberries

1 Tablespoon maple syrup

1 teaspoon fresh squeezed lemon juice

1/4 teaspoon almond extract

1 Tablespoon Chia seeds

Throw it all in a food processor until well blended, then put it in a jar in the fridge. 

After an hour it will start to thicken. 

Since I don't usually have bread in the house instead of using this fresh, raw jam on toast I've been opting to put it in my yoghurt in the mornings with a little homemade granola for extra crunch.