Now, as far as I know, you shouldn't try to can this recipe. It's more of a freezer-jam-style recipe (although I haven't frozen it yet, so I don't know how well that would work). Contact your local Extension Agent before you try canning this to make sure it's safe.
I stuck pretty close to the original recipe, but then again, that's easy to do when there's only four ingredients! And it's hard to mess up when there's only four ingredients! And there's no worry about the perfect sugar/pectin ratio. I'm pretty sure this jam will set every time. Every. Time. (Can I get a Hallelujah?) Oh yes, aaaaaaaand it tastes like REAL FRUIT! (Hallelujah!)
Strawberry/Blackberry Chia Seed Jam
By the Spares
Adapted from Magical Blueberry Vanilla Chia Seed Jam by Oh She Glows
16 oz. Fresh Strawberries, chopped in 1/4" pieces
12 oz. Fresh Blackberries
1/4 to 1/3 c. Sugar (depending on the sweetness of your berries)
2 T. Chia Seeds
Combine fruit and sugar in a medium pot on medium heat. Smash berries with a wooden spoon and cook until juice comes to a low boil.
Stir in Chia seeds and simmer for 15 minutes, until jam is thick.
1. Store in an airtight container. Lasts 1 week in the fridge.
2. I like to enjoy this on buttered toast or stirred into plain Greek yogurt! (Hallelujah!)
3. I found a big bag of Chia seeds at my local organic food supply store.