Thursday, August 27, 2015
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.
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
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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