I wanted to save the fruits of my berry picking labor for next season and will share canning instructions as well. If you want to maintain the "raw" integrity of this jam DO NOT follow the canning instructions and simply store in the fridge for up to one week.
Being I am a canning novice, to ensure proper procedure I used the info on the National Center for Home Food Preservation website as a reference.
Check it out: http://nchfp.uga.edu/
or direct link for making jam and jelly here:
Stevie, YOU inspire me. Thanks for being you. This one is for you pollito azul!
Step 1: Supplies
2 C blackberries
1/4 C chia seeds*
1/4 C agave nectar*
1/4 C filtered water
2 TB lemon juice concentrate
Large pot, mixing spoon & bowl
Measuring cup/spoon, tongs and ladle, potato masher, veggie steamer (optional)
Although this is a vegan recipe intended to use agave nectar, you can substitute any sweetener of your choice. In one of my trials, I used local raw honey as pictured.
Also, chia was used to thicken and stabilize the jam. I chose chia seeds over the typical pectin for its supreme nutritional value. According to http://www.salbasmart.com/salba-nutrition/
Gram for Gram chia seeds provides . . .
325% more fiber than oatmeal
800% more Omega-3 (ALA) than salmon (EPA/DHA)
30% more antioxidants than blueberries (based on ORAC values)
1500% more magnesium than broccoli
200% more potassium than bananas