- 450g blueberries
- Juice of 1 large lemon
- 3 tbsp agave syrup
- 3 large mint sprigs
- 45g black chia seeds
1. Tip the blueberries into a large, wide pan and add the lemon juice, agave syrup and mint. Bring to a simmer over a medium heat and cook for around 5 mins till the blueberries start to burst.
2. When the juices start to run, use a masher to lightly mash around half of the blueberries in the pan. Turn the heat up and bring the blueberries to the boil. Cook and stir for around 10-15 mins till the juices are reduced by a quarter - it's OK if it's a bit runny as the chia seeds will plump up and set the jam.
3. Take the pan off the heat. Fish out the mint sprigs. Taste the blueberries (carefully, it’s hot) and add a little more syrup if you think it needs it.
4. Put the jam back on the heat and bring back to the boil. Add the chia seeds and boil for 1 min, then take off the heat. Let the jam cool a little, then spoon into a 400g sterilised jar. The jam will keep for a couple of weeks in the fridge, or you can freeze it for up to 3 months.