|All photos courtesy of Silija Birks|
Here I wanted to spike the delicious blackberries with some more unusual flavours so added fragrant bay leaves and orange juice and peel. We added just a bit of sweetness with agave syrup - how much you add is up to you. This "jam" was perfect on a traditional PBJ, and if you make a batch at the weekend it will keep in the fridge all week, perfect for speedy, delicious breakfasts during the week.
Blackberry, Bay and Orange Chia Seed Jam
500g blackberries (fresh or frozen)
1 bay leaf
Peel and juice from 1 medium orange
3tbsp agave syrup
3-5tbsp chia seeds
Wash your blackberries if needed and pop them into a medium saucepan over a medium heat (no need to defrost if frozen they will just take a little longer to cook down). Add the bay leaf, orange peel and juice and cook for around 15 minutes until the blackberries have softened and given off a fair amount of liquid, you can always mash them down a little if you want to break them up further.
Add the agave syrup and taste - you can always add more depending on how sweet you like it. Add 3tbsp of the chia seeds and mix in, after around 5 minutes the chia seeds will already have swelled up a lot and you will see if you need to add any more seeds depending on how much liquid your blackberries gave off. Leave to cool and store in the fridge for up to a week.
***If you like the look of this toast join us at our next Yoga Brunch event on the 5th March. After an hour of reviving vinyassa flow yoga with Holly you can try more of our delicious and nutritious combinations from the brunch buffet table. Get your tickets here.