Blueberry Chia Seed Jam
Having unique food restrictions means it’s often hard to find things pre-made in store. That’s ok. Several years ago I started to make as much as I can from scratch and found that it wasn’t as hard as I was expecting.
A perfect example is jam. This is actually a really hard to purchase item for myself because I’m allergic to apples and pears. These two fruits are often used as a cheap sweetener. One of those things that’s really great because it’s a healthier alternative to using sugar, but for me it can be catastrophic.
Initially, I was really intimidated because I thought making jams and jellies meant a complicated canned process. It took some experimenting, but I came to realize I could make small batches of jam and skip the entire process that was causing me anxiety. (Why does canning cause me so much anxiety? I have no idea! Perhaps one day I’ll face that fear!)
Not only did I end up with a delicious product, but it’s only three ingredients and takes less than 15 minutes!
Here’s what you need:
- 3 Cups of frozen berries
- 3 Tablespoons chia seeds
- 3 Tablespoons pure maple syrup
The directions are just as easy…
All you need to do is heat up over medium heat the berries until they are soft enough to mash. We have done just about every berry and some fun combinations, but blueberry seems to be the favorite in our house.
One the berries start to break down and seem soft enough to mash, get to work! I use a potato masher, but a potato ricer or a slotted spoon would work just fine.
The nice thing about making something yourself is you get to make it how you want it. We like our jam pretty chunky so I don’t spend too much time mashing it.
When you’re done, there’s going to be a whole lot of bubbly juice in the bottom. This is great and exactly what we want!
Go ahead and turn it down to low so it doesn’t burn. Add in the chia seeds and syrup. It may seem like those gorgeous little seeds don’t want to be mixed in, but I promise they are going to absorb the juice and do their job of thickening things up.
Cook it on low about 3-4 minutes, stirring constantly so the juice doesn’t start to burn. Then turn it down to simmer for another 2-3 minutes.
Honestly, that’s all there is to it! Transfer the mixture to a heat safe, air right container to cool. It may seem a little thin at first, but it will continue to thicken as it cools. After a night in the fridge, it will be more of a traditional jammy thickness.
This spread is lovely on toast, bagels, oatmeal, baking and more! I’d love to hear your favorite way to eat jam. Let me know if the comments what you think!
