I love that I can pick up a giant pound and a half of organic blueberries at Trader Joe’s right now for cheap. I like to stock up when they’re inexpensive like this, but of course that means I’ve got to use them up or store them. I’ll freeze most of them them in ziplock bags to use for later to make blueberry pancakes, muffins, or to put into smoothies.
I thought making jam would be a great way to use them up, too, and I was surprised how quickly it came together. The chia seeds soak up all of that blueberry juice so you don’t have to boil it down for a long time to make it thick enough. Also – I can’t even detect the texture of the chia seeds in this jam, anyway. It’s so easy to make healthy jam this way with no added sugar. I just used a little maple syrup. Experiment with other berries in-season right now; or even use a combination of two.
I’m loving this jam on my overnight oats in the morning, or heated up and spooned over a scoop of vanilla ice cream if I’m treating myself.
blueberry chia jam
- 24 oz. (3 cups) fresh organic blueberries
- 2 TBS. chia seeds
- 2 TBS. maple syrup (or to taste)
- 1 TBS. filtered water
- zest of ½ lemon (optional)
- Add all ingredients to a medium sized saucepan and cook on medium heat, stirring occasionally until blueberries have broken down and mixtures has thickened to preferred jam consistency. About 20 minutes.
- Optional: add zest of ½ lemon for added flavor.
- Allow to cool.
- Store in a glass container, tightly covered in the refrigerator for up to a week.
p.s. I made this on snapchat! Follow my cooking adventures @hserody or just snap the snap code below to automatically follow me.