In a saucepot, heat the cherries and strawberries until they start to bubble and get syrupy. Once super soft, mash them with a potato masher until the mixture is jammy, loose, and with some visible little bits of fruit in it.
Add in the lemon juice and maple syrup, and taste. Adjust the lemon and maple syrup depending on the sweetness of your fruit.
Take the mixture off of the heat, transfer it to a container and add in the chia seeds. Allow the mixture to set for at least 20 minutes, or until it thickens up. Enjoy immediately, or pack away in the fridge to use throughout the week.
Making this cherry strawberry chia jam is pretty much as easy as adding chia seeds to mashed up soft fruit. My two favourite jam flavours are cherry and strawberry, so I decided to combine them into one flavour combo. But you can literally choose any kind of jam-friendly fruit – there are no hard and fast rules and you can totally make this chia jam recipe your own!This low sugar cherry strawberry chia jam is perfect on toast, in thumbprint cookies, swirled through ice cream or layered in breakfast parfaits. You might as well make a huge batch and preserve it – and if you do, I suggest you read my easy to follow post on canning here!