Approximately 200g of strawberries, chopped (or berries of your choice. Fresh or frozen)
1 to 3 tbsp Splenda to taste
100ml approximately cold water
2 tbsp chia seeds (these can be found in supermarkets or health food shops)
Add the chopped strawberies to a saucepan along with the water and Splenda, using a wooden spoon, stir gently.
Simmer over a moderate heat until the fruit is softened and bursting.
Remove from the heat and stir in the chia seeds. (The Jam will have to be left overnight in the fridge for the chia seeds to absorb the moisture and thicken the jam).
Set aside to cool and then transfer to a clean, airtight jar and store in the fridge for up to 5 days.
Perfect with scones, on toast (click on the menu button above for the bread roll and Butter Cake recipe), and as a filling for Jam tarts, Butter Cake and Bakewell tarts.