Blueberry chia seed jam


3 cups fresh or frozen blueberries 

1-2 tablespoons maple syrup (or you can leave it out completely)

2 tablespoons chia seeds  


Add the blueberries, syrup and a dash of water to a non-stick saucepan over a medium heat, cover with a lid bring until just boiling. Keep an eye on it as it may bubble over. Remove the lid, reduce the heat and simmer for about 5 minutes or until the liquid has reduced and you are left with a thick glossy jam. You can leave the jam as it is at this stage if you prefer the texture of seedless jam or stir in the chia seeds, wait for the jam to cool. Pop it in an airtight glass container. It should keep in the fridge for about a week.