Simple wholesome ingredients make this blueberry chia jam an awesome topping on bread, muffins or cookies!
Following on from how much I loved making my own strawberry coconut jam, I thought I should try another fruit. And I had a pile of blueberries in my freezer that I kept looking at and didn’t get around to using in any baked goods, like blueberry muffins, or banana blueberry bread. And then I wanted to make some granola, using some blueberry jam, and I didn’t want to buy any blueberry jam, so putting two and two together, I came up with this idea.
It’s pretty similar to the strawberry jam, but instead of just wazzing the fruit and chia seeds together in a food processor, I had read a few times about people just heating up the blueberries, until they turn mushy, then adding the chia seeds and mixing it. I thought I’d give it a try, and voila! This blueberry chia jam was created!
As you can see, I left some of the blueberries quite whole – that’s for when I wanted to spread it on my bread, or muffins, but I did make some granola and loved it. All natural foods, only a hint of sweetener required, but that’s really up to you as to how much you use. I went with 2 tbs for the whole recipe – feel free to add or subtract as you wish.
And let me know how you would use this jam – would you spread it, or use it in baking, or just eat it by the spoonful?
Blueberry chia jam
(Paleo, gluten-free, dairy-free, no refined sugar, vegan)
- 6 oz blueberries
- 2 tbs water
- 1 tbs chia seeds
- 1/2 tsp vanilla
- 2 tbs maple syrup
Place the blueberries and water in a small saucepan over a medium heat and warm up until the berries start to burst. Stir frequently to avoid sticking to the base of the saucepan.
Using a fork or potato masher, smash the berries until desired texture is obtained.
Add the chia seeds, vanilla and maple syrup and stir until well combined. Adjust sweetness if needed.
Allow to cool before using. Keeps well in a stored, sealed container for up to 7 days.