Easy Blueberry Chia Jam Food
BLUEBERRY CHIA JAM
Steps:
- Add the blueberries to a small pot or saucepan on medium heat. There's no need to add any liquid.
- Leave the blueberries to soften while stirring occasionally to prevent them from burning. After 5-7 minutes, they will have softened completely and released a lot of water.
- Add the chia seeds, and use the back of a spoon or a potato ricer to mash the berries. Leave the jam to cook for another 1-3 minutes.
- Remove the blueberry chia jam from the heat, and transfer to a small storage jar. Leave it to cool down before storing it in the fridge.
Nutrition Facts : Calories 48 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
BLUEBERRY CHIA PUDDING
Love blueberries? This chia pudding is for you! Packed with blueberry flavour and perfect for a healthy breakfast, snack or dessert!
Provided by Jessica Hoffman
Categories Breakfast
Time 15m
Number Of Ingredients 5
Steps:
- In a small saucepan, cook the blueberries on medium heat for 8-12 minutes, stirring occasionally until they cook down into a blueberry compote. Remove from heat and set aside. Let cool for 5 minutes
- While the compote cooks, add the chia seeds, coconut milk, almond milk, maple syrup and vanilla extract to a bowl and mix together until well combined.
- Add in the blueberry compote and mix together until combined, then place the mixture in the fridge to set for at least 1 hour.
- Serve in small bowls or jars with your favourite toppings.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 190 calories, Sugar 10g, Fat 8g, Carbohydrate 13g, Fiber 8g, Protein 4g
RASPBERRY CHIA JAM
Try our new take on raspberry jam - it's easy, speedy and full of nutritious ingredients. Chia seeds thicken it and provide healthy fats, fibre and minerals
Provided by Esther Clark
Categories Condiment
Time 20m
Yield Makes 1 jar (about 400g)
Number Of Ingredients 4
Steps:
- Put the raspberries in a pan with the vanilla and honey, then cook over a low heat for 5 mins or until the berries have broken down.
- Stir through the chia and cook for 10 mins. Set aside to cool completely (it will thicken significantly as it cools). Spoon into a bowl or sterilised jar. Great on toast, swirled through porridge or in yogurt. Will keep in the fridge for up to one week.
Nutrition Facts : Calories 14 calories, Fat 0.4 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein
CHIA SEED JAM
Healthy and amazingly yummy jam! Enjoy right away or keep in airtight container for up to two weeks.
Provided by TheGlutenFreeGeek
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Soak chia seeds in water until mixture has a jelly-like texture, about 5 minutes.
- Heat raspberries, blackberries, blueberries, strawberries, and honey in a saucepan over medium heat until berries are soft, about 15 minutes. Lightly crush berries with a fork or masher.
- Stir chia seed mixture into berry mixture. Remove from heat and let cool for at least 10 minutes.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 15.3 g, Fat 1 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 1.9 mg, Sugar 12.1 g
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 JAM
Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!
Provided by Rita1652
Categories Lemon
Time 50m
Yield 6 half pints
Number Of Ingredients 4
Steps:
- Thaw and drain blueberries.
- Crush blueberries one layer at a time.
- Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
- Stir in Fruit Jell pectin.
- Bring mixture to a boil, stirring constantly.
- Add sugar, stirring to dissolve.
- Return mixture to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Preserve It-.
- Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
- Wipe jar rim clean.
- Place lid on jar and tighten band, just until a point of resistance is met.
- Process 10 minutes in a boiling-water canner.
- Cool for 12 to 24 hours.
- Remove bands.
- Lids should be concave in middle.
- Yield: About 6 half pints.
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.
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
More about "easy blueberry chia jam food"
EASY BLUEBERRY JAM WITH CHIA SEEDS (LOW SUGAR NO PECTIN ...
From theworktop.com
4.6/5 (7)Total Time 21 minsCategory Breakfast, Brunch, CondimentsPublished 2018-09-25
- In a medium saucepan on medium high heat, add in the blueberries. Cook, stirring the blueberries, until the they start to release some juices. Mix in the maple syrup and lemon zest. Cook until the blueberries begin to bubble and boil.
- Turn the heat down to medium, and cook, stirring frequently, for 10 minutes. Use a wooden spoon to smush the blueberries open, or use a potato masher (quicker and easier).
- Turn the heat down to a simmer and stir in the chia seeds. Cook, stirring frequently, for about 5 minutes. At this point, the jam will look like it's starting to thicken. If not, cook for another 5 minutes. The jam will still be a little runny as it only finishes thickening after it cools.
10-MINUTE BERRY CHIA SEED JAM - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (4)Total Time 12 minsCategory CondimentsPublished 2021-10-03
- 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.
EASY CHIA SEED JAM (ANY FLAVOR) - DOWNSHIFTOLOGY
From downshiftology.com
- If using strawberries, nectarines, apricots, etc., slice them into small pieces. No need to do anything to small berries.
- In a pot on medium heat, add the fruit, maple syrup and lemon juice. Simmer for 5-7 minutes, using your spoon to help the fruit break down.
EASY BLUEBERRY CHIA JAM - PEANUT BUTTER AND FITNESS
From peanutbutterandfitness.com
- Add blueberries and sugar to a small covered pot and bring to a boil over medium heat (the liquid in the frozen blueberries will release and boil).
- As the blueberries soften, mash with the back of a spoon to release more liquid and continue to boil for about 10 minutes until all blueberries are burst. Remove from heat and mix in chia seeds. Refrigerate overnight to set up.
- After setting up overnight, add blueberry jam mixture to a food processor and blend until it reaches desired texture (I like some chunks of blueberries in mine).
BLUEBERRY CHIA JAM - MY SEQUINED LIFE
From mysequinedlife.com
- Place blueberries and lemon juice in a small saucepan set over medium heat. Once fruit is heated, mash fruit using the back of a wooden spoon or a potato masher and stir until mixture is just barely bubbly, about 5-6 minutes.
- Add vanilla extract and chia seeds. Stir a few times, then cover saucepan and remove from heat. Let jam thicken for 5-10 minutes. Store jam in an airtight container in the refrigerator.
BLUEBERRY CHIA JAM - VEGAN ON BOARD
From veganonboard.com
- In a saucepan, gently heat your chosen fruit until it softens and is surrounded by its juice. Depending on your fruit this takes around 5 minutes. You can gently mash it with a spoon to help release the juices.
- Continue to cook gently for 5 minutes, and stir regularly as the jam thickens. The jam will continue to thicken as it cools, but if it stills seems very runny, you can adjust with some more chia seeds.
BLUEBERRY–CHIA SEED JAM RECIPE - BON APPéTIT
From bonappetit.com
- 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.
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- Add the blueberries to a small pot over medium-low heat. Smash the berries with a large spoon to release the juices. Continue smashing and mixing for 10 minutes.
BLUEBERRY CHIA JAM - GLUTEN FREE - THE HONOUR SYSTEM
From thehonoursystem.com
- Place the blueberries in a blender along with the honey and add in the soaked chia seeds which will now be a gel
- Pulse in the blender until its a 'jammy' consistency. I find it only needs a few pulses with ripe-ish blueberries
BLUEBERRY CHIA JAM - THE NATURAL NURTURER
From thenaturalnurturer.com
- In a medium sauce pan, combine the blueberries and maple syrup/honey. Bring to a boil over medium-low heat. Cover and cook until the blueberries start to pop (3-5 minutes). Stir occasionally.
- Using a potato masher, crush the berries to your desired texture. If you like a very smooth jam, you can use an immersion blender to puree the berries.
- Once the berries are mashed, use a whisk to stir in the chia seeds and turn the heat down to low. Stirring with whisk occasionally to prevent the chia seeds from clumping, cook for 10-13 minutes or until mixture starts to thicken.
EASY BLUEBERRY JAM RECIPE (WITH CHIA SEEDS!) - THE ...
From themovementmenu.com
- In a medium saucepan, combine the blueberries and syrup over medium heat. After about 5 minutes, the blueberries will begin to release their juices.
- Use a potato masher to smash them down. Add the chia and lemon juice and reduce the heat to medium-low.
- Continue cooking, uncovered, stirring every few minutes or so. After about 30 minutes, the mixture will have thickened quite a bit.
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From cookieandkate.com
- In a medium mixing bowl, combine the frozen raspberries and blueberries, chia seeds and orange juice. Cover and let the mixture defrost for about three hours at room temperature, or overnight in the refrigerator (the front of the bottom shelf in the fridge is the ideal spot for defrosting, since it’s generally the warmest area).
- Once the berries are defrosted and soft, use a potato masher (or the back of a big spoon or serving fork should work) to mash up the mixture to your desired consistency. I like some texture in my jam, so I don’t mash it much.
- Taste, and if you’d like a sweeter jam, stir in some maple syrup, to taste (keep in mind that you can always just drizzle maple syrup or honey onto your jam later, if you prefer). If the chia seeds aren’t nice and plump yet, let the mixture rest for about 20 minutes to let them absorb some more moisture.
QUICK & EASY BLUEBERRY CHIA SEED JAM - YUMMY TODDLER …
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- Warm over medium and cook for about 10 minutes, or until the berries start to release their juices. Remove from heat and stir in the chia seeds. Cover and let cool.
- Stir and mash the berries with the back of a spoon. The chia seeds will have plumped up to thicken the jam.
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From lexiscleankitchen.com
- Turn on heat to medium and let the mixture come to a simmer, gently mash down the berries. Add the chia seeds and stir to combine.
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- In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a potato masher or wooden spoon until the berries have released their juices.
- Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18 to 25 minutes. Transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.
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From thebusybaker.ca
- Heat a medium saucepan over medium heat and add the blueberries. Add the honey and place on the stove over medium heat.
- As the blueberries begin to soften slightly over the heat, stir them around in their juices and the honey.
- Once the berries have softened to the point that they're starting to fall apart, add the chia seeds and stir them in well. The chia seeds will help the jam achieve a gelatinous texture while also adding fibre, protein and healthy Omega-3 fats.
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- Add blueberries to a small sauce pan and cook over medium heat for 5 minutes, until berries begin to burst open.
- Add 2 tablespoons of maple syrup. With a fork or immersion blender, mash about half of the berries and simmer for another 5 minutes.
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Servings 0.5Total Time 20 mins
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For example, this Blueberry Jam has about 7g of sugar per tablespoon, whereas our Blueberry Chia jam has about 4.3g of sugar per tablespoon. You’ll get about a gram of fiber and 0.5g of protein per tablespoon of our Blueberry Chia Jam, as compared to 0 grams of each in a traditional store bought jam.
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Blueberry Chia Jam is super easy to make! I first got the idea of doing a chia seed jam from my friend Miryam over at eatgood4life.com. Did I mention she is also selling an ebook? Check it out if you get the chance. Her recipes are great! Anyway, she came up with this recipe and I knew I had to make it! I used blueberry instead of raspberry for ...
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How to make an easy blueberry chia jam. First, add the blueberries to a small pot and turn on the heat to medium-high (uncovered). Stir once in a while and once the berries are starting to sweat and release a little bit of their juice (about 5 minutes), then use a potato masher to mash the fruit. Keep cooking for about 5 minutes while mashing ...
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The chia seeds soak up all of that blueberry juice so you don't have to boil it down for a long time to make it thick enough. Also – I can't even detect the texture of the chia seeds in this jam, anyway. It's so easy to make healthy jam this way with no added sugar. Experiment with other berries in season right now, or even use a combination ...
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Preparation. Place the blueberries into a saucepan over medium heat with the honey, lemon juice and lemon zest and cook for 5–6 minutes until the fruit becomes juicy and syrupy. Then, mash with fork or potato masher until the jam is as chunky or as smooth as you’d like. Next, add the chia seeds and stir. After a couple of minutes, the jam ...
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