Kim's Mulberry and Chia Seed Jam

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Recipe's preparation

Thank you to Nicmacconuladh for the chia seed idea .........

1. Quickly wash mulberries in drainer and then snip off stems with small scissors.

2. Place mulberries into thermie, chop up on speed 3 just to moosh them up a bit because you want to keep some texture if possible.

3. Add chia, sugar and lemon.

4. Cook 100 degrees for 1 hour on speed 2 with MC on. At the end of the cook the jam will have reduced a wee bit - no need to put on the varoma or the simmering basket.

5. Pour into clean glass jars (I have seen TV cooks who insist that if the jam is piping hot there is no reason to sterilise jars - but if being cautious use the Milton tablets with them).

6. Once lid is on stand jars upside down to seal the lids.

7. Store in the fridge due to lesser amount of sugar then usual being used.