Chia seeds are the secret to quick fruit jams like this concord grape chia jam. Try spreading it on toast or swirling it into yogurt.
4 cups concord grapes
1 tablespoon fresh lemon juice
1 tablespoon agave or honey
1/4 cup chia seeds
Slip the grapes out of their skins and separate the flesh from the skins. Puree the grape skins in a food processor for 2-3 minutes. Strain through a fine mesh sieve to remove any leftover grape skin.
In a large saucepan over medium heat, cook the grape flesh until it releases some juice and starts to break down, about 5-7 minutes. Strain the flesh through a fine mesh sieve using a wooden spoon to push it through while removing the seeds.
Return the strained grape skins and flesh to the large saucepan over medium heat for 5 minutes. Remove from the heat and stir in the lemon juice, agave and chia seeds. Cool to room temperature before transferring to a jar or other airtight storage container. The jam will be thicken more once it is fully chilled.
Store in the refrigerator for 2 weeks or freeze up to 3 months. Thaw in the refrigerator.