Blueberry Chia Jam Food
EASY BLUEBERRY CHIA JAM
Steps:
- Add blueberries to a saucepan and cook on low for about 5-10 mins, stirring occasionally. Mash them with a fork while they are cooking to break them up.
- Take the blueberries off the heat and stir in maple syrup, lemon juice, and chia seeds.
- Let stand until cooled, then transfer to glass jar for storage.
Nutrition Facts : Calories 16 kcal, Carbohydrate 3.3 g, Protein 0.2 g, Fat 0.5 g, ServingSize 1 serving
BLUEBERRY-CHIA SEED JAM
Don't worry if this looks a little runny when it's hot. The chia seeds will plump as the jam cools, thickening it considerably.
Provided by Nicole Rucker
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5-10 minutes.
- Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
- Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months.
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- Add the frozen berries to a small saucepan and heat over medium heat, stirring occasionally. Once the berries have thawed and are starting to break down, use a fork or potato masher to break them down further. This should take 5-6 minutes.
- Stir in 2 tbsp of chia seeds and very lightly simmer for a few more minutes. If you’re using sweetener, add it now and adjust taste. Turn the heat off and let sit on the element for 5-10 minutes to thicken.
- Spoon into a mason jar and store in the fridge for up to 1 week. It will continue to thicken in the fridge.
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