Time to bake
1-2 tbsp maple syrup
1 tbsp lemon juice
1 tsp vanilla extract
pinch of sea salt
2 tbsp chia seeds
Stir in the chia seeds and make sure they are well incorporated. Leave to cool a bit.
Pour in the jam and close the lid. Store in fridge for up to one week.
I buy blueberries in season and freeze in bags of 200 grams for this jam.
You can try with strawberries or a mix of both as well. I like the blueberries best.
Blueberries are still fruit and though low FODMAP, portion size matters.