I dislike grocery shopping when the store is really busy. There are people all over the place, you can never weave your way through the aisles. It just takes longer, and well, I get impatient. I find myself buzzing around just wanting to get the heck out of dodge, and inevitably I will forget to buy something that is on my list. This blueberry chia seed jam came to the rescue on one of those days, when I forgot to buy jam at the store. It is so easy to put together, and I always have all the ingredients on hand!
Chia seeds are super healthy, and easy to use. They are high in fiber and omega-3 fatty acids. When mixed with liquid, they gel up and have the perfect texture to thicken jam. They can also be used as an egg replacement, or to add crunch to your favorite yogurt. I like to mix 1 TBS chia seeds with 12 oz water as an easy way to consume the super healthy seeds. How do you like to have your chia seeds?
Variations on the Blueberry Chia Seed Jam recipe:
- Any frozen fruit can be used, however remember that you are adding seeds. A seedy fruit like raspberries might not work as well as cherries.
- Sweeten the jam to your tastes. I only use a little sugar, but you can add more.
- Instead of sugar, try a non-processed sweetener such as honey or maple syrup. Yum!
Blueberry Chia Seed Jam
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: 12 oz jar of jam
- Category: Condiment
- Cuisine: American
Ingredients
- 12 oz package frozen blueberries
- 2 TBS water
- 2 TBS chia seeds
- 2 TBS white sugar
Instructions
- Mix the frozen berries and water in a sauce pan over medium heat. Cook uncovered until the berries start to burst and release liquid, about 10 minutes. Stir frequently to prevent burning.
- Mash any berries that haven’t burst with a potato masher. Continue mashing and simmering until the berries are thick and syrupy.
- Remove from heat and mix in sugar and chia seeds. Stir until the sugar is dissolved. Let the jam sit until cooled, stirring occasionally.
- The jam will keep in the fridge, in an air tight container for 3-4 weeks.
This recipe was shared at the Weekend Potluck and the This is How We Roll Link Up!
