Blueberry season is coming! Here’s a recipe to prepare you when it’s in full swing. This jam would be delicious for breakfast on any grain-free breads! It’s a simple recipe with no refined sugars.
If you’re not familiar with chia seeds, they’re AMAZING! They’re an easy way to add omega-3s, fiber, calcium and so much more to almost anything without altering the flavor. I add them to almost all of my smoothies. When they sit in liquids they absorb the fluid and expand, working as a natural thickening agent – that is why they can be used as egg replacers, in sauces, salad dressings, jams, breads, and much more. Here is the recipe, enjoy!
Blueberry Chia Seed Jam
3 cups fresh blueberries
3-4 tbsp pure maple syrup, to taste (or other liquid sweetener)
2 tbsp chia seeds
1/2 tsp pure vanilla extract
1. In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture.
2. Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot.
3. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. The jam will keep for at least a week in an air-tight container in the fridge.