Blueberry Chia Jam

I bought quite a few pints of blueberries when they were on sale. I froze half and looked around for something different to try. Liv Life posted this recipe and it caught my eye.

This was the first time using maple syrup in a jam recipe and was surprised with the results. I also never used chia seeds before. The only thing I knew about them was chia pets are sold around Christmas. Who knew you could add them to food?

Kim made the jam with fresh blueberries. I checked the comments and she mentioned that frozen would be ok to use.

I didn't change one thing in this recipe because this was something really new to me but so simple to make. 

The jam is not overly sweet but has a nice flavor. 

Ingredients:

4 cups blueberries- I used frozen
1/4 cup maple syrup- use the real kind - grade A or B 
1/4 cup chia seeds
Salt- if desired

Directions:

Place blueberries and maple syrup into a large saucepan. Cook over medium heat and  bring to a simmer.

Stir the berries repeatedly till they soften and begin to pop.


Add the chia seeds and pinch of salt if desired, and reduce heat slightly. 

 Continue to simmer, stirring , until the mixture becomes thick - 15-20 minutes.  (For even thicker jam give it another 5 minutes or so and watch so it doesn't burn).

Remove from heat and spoon into jars. 

 Place jar on a rack and cool, then cover and place in the fridge to chill. 

This makes 2 six ounce jars. I didn't water bath it but I don't see why you couldn't. I gave one jar away and the other is in the refrigerator.

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