3 peaches, cored, peeled and chopped
4 tbs Morlife Chia Seeds
½ tsp cinnamon
2 tbsp honey (or sub for maple syrup to make vegan)
1. Cover inca berries with boiling water, let soak for 15 minutes or until plump. Reserve soaking liquid.
2. Place chopped peach, soaked inca berries and reserved water in a pan and add 2 cups water, bring to the boil and then simmer for an hour or until thickened. If it starts to dry up, add more water. Use a blender to lightly process until smooth.
3. Add chia seeds and cinnamon, stir, pour into a jar and close the lid while still hot. Once cool, refrigerate.
* Closing the lid while hot will seal and slightly preserve the jam. Consume within 2 weeks.