Peanut butter and chia seed raspberry jam

What you need:

2 slices Seedful Buckwheat
2 cups fresh or frozen fruit
2 tablespoons chia seeds
1 tablespoon freshly-squeezed lemon juice
1–2 tablespoons honey or maple syrup (only if needed)

Heat the fruit in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble. Use a spoon or potato
masher to mash the fruit to your desired consistency.
Stir in the chia seeds and lemon juice until combined. Then taste, and stir in 1 or 2 tablespoons sweetener if needed.
Remove from heat and let cool for 5 minutes (the jam will thicken considerably as it cools).
Give the jam one final good stir. Then serve immediately, or transfer to a sealed container and refrigerate for up to 1 week, or freeze for up to 3 months.
Top Seedful Buckwheat slices with peanut butter and a good spoonful of the chia seed jam.