Blueberry Chia Seed Jam

“Here is a recipe I recently came across that I feel should be in everyone’s refrigerator. It’s a delicious, super easy to make jam, that delivers an amazing amount of good heart and brain nutrition. Don’t we all need more of that?”
– Carolyn

Prep time 10 minutes
Cook time 15 minutes
Makes 1 1/2 cups
35 calories per Tablespoon

Ingredients

3 cups fresh (or frozen, thawed) Blueberries – I find the bigger the blueberry, the sweeter
2 Tablespoons of grated Lemon zest
1/4 cup fresh Lemon juice
3 Tablespoons (or more to taste) Pure Maple syrup
1/4 cup Chia seeds

Method

Rinse fresh blueberries. Put blueberries, lemon juice, zest and maple syrup in a medium saucepan.
Over medium heat, cook stirring occasionally, for about 5 minutes, until blueberries begin to burst.
Use a spoon (wooden will stain) to lightly smash about half of the berries to release their juices.
Increase heat to medium high and bring to a boil. Cook, stirring often, until juices are reduced by half, 5-10 minutes. At this point, you can taste the jam to see if you need it sweeter.
Stir in chia seeds and cook about one more minute.
Place saucepan on a rack to cool jam down, then transfer to heatproof jars or containers.
Cover and let cool completely. Chill until ready to use.

Tips

This jam has no preservatives so if you will not be using it within two weeks you should freeze a portion of it for later use.
This recipe can be modified to suit your taste by adding more or less lemon, zest or maple syrup.
This jam on a Killer Dave’s Rockin’ Grains English Muffin is a quick win-win breakfast with everything you need and nothing you don’t. It’s also delicious swirled into some yogurt or vanilla ice cream.
These cute little jars can be bought at Wegmans or Michaels.

If you try this recipe, let me know what you think by sending me an email. I would love to hear from you!