Chia Jam Jars 3 Ways

Chia marmalade
Rind of 2 oranges
4 oranges, segmented and roughly chopped
1 teaspoon PSF Maca Powder
2 tablespoons PSF Coconut Sugar
½ tablespoon lemon juice
2 tablespoons PSF Chia Seeds

Raspberry and rose
2 cups fresh or frozen raspberries
2 tablespoons rose water
2 tablespoons PSF Coconut Sugar
2½ tablespoons PSF Chia Seeds

Plum, peach and mint
5 blood plums, peeled, stones removed and roughly chopped
3 yellow peaches, stones removed and roughly chopped
1 teaspoon PSF Maca Powder
1½ tablespoons PSF Coconut Sugar
20 mint leaves, washed and roughly chopped
2 tablespoons PSF Chia Seeds 

For each jam, combine respective ingredients except for chia seeds in a small saucepan.
Cook over low heat for 15-20 minutes, or until fruit has softened. Remove from heat.
For a finer jam, blend with a stick blender.
Add chia seeds, stir well, and pour into a sterilised jar to cool.
Serve on toast