Coconut sugar (or coconut blossom sugar) is a good sugar alternative as it has quite a low GI, which means that it wont give the same blood sugar spikes as usual white sugar. I also love the caramel-y taste of coconut sugar. In this recipe you could also use maple syrup or coconut syrup or any other kond of sweetener you like. I don't want my jam super sweet, so adjust the amount of sweetener afer your own taste buds.
1 very small jar
1 cup frozen blueberries or raspberries, or a mixture of the two
1 tsp chia seeds
1 tsp coconut sugar
1/4 tsp pure vanilla powder
1. Thaw the berries in a small sauce pan over very low heat.
2. Remove the sauce pan from the stove and add the other three ingredients. Stir thoroughly.
3. Pour the jam in a small glass jar. Put the jar in the fridge for at least one hour to allow the jam to set. Stir a couple of times.
4. Your jam is ready to eat! Please observe that regular jam is conserved thanks to all the sugar. Therefore this "healthyfied" jam has to be eaten within a couple of days.