1

To make the jam, put 100g washed, hulled and diced strawberries and 50g blueberries in a small pan with 2 tablespoons water. Bring to the boil over a medium heat, then simmer for 5 minutes, stirring often, or until the berries have broken down and the mixture is bubbling.

2

Remove from the heat and stir in 1 tablespoon chia seeds. Spoon the jam into a small sterilised jar and set aside to cool.

3

Once cool, seal and store in the fridge for up to 5 days, or in the freezer for up to 3 months. To serve, toast the bread, and spread with 1 tablespoon of the jam.