Over the past few years, we have made jams and jellies usng pectin and lots of sugar. Although the end product had a great taste and we were able to process the jam or jelly using the water bath canning method, we were looking for another way to make jam without so much sugar/sweetner or pectin. We decided to use chia seeds. I quite frequently use chia seeds in my green smoothies, but my husband didn't like the idea of whole seeds being in the jam, so we used ground chia seeds instead as a thickening agent. The jam is not as thick as jam made with the sugar and pectin combination, but it has a great taste. You taste more fruit and not an overpowering sweetness. Our boys had fun making the strawberry chia seed jam with strawberries they had picked from our garden. Click here for our recipe.