Blueberries are everywhere, at least for the next week and then the season ends. Every trip to the farmers market ends in at least two quarts of organic blueberries that I use in recipes or just eat for a snack. There is something about blueberries that appeals to me more than strawberries sometimes; maybe it's how easy they are to eat and because they are never too sweet or sour but I just love taking a handful and munching on them.
You can use pretty much any fruit for this recipe but I love using the softer fruits like berries and figs. For the sweetener, use dates or maple syrup. The chia seeds absorb the excess water and make it more jelly-like. It took me under 5 minutes to whip up the jam and the rest of the time is just refrigeration.
Blueberry chia jam recipe:
1 1/2 cups of organic blueberries, washed well
1/4 cup of chia seeds
1/4 cup of maple syrup
Combine the blueberries and maple syrup in your food process until everything is smooth. Pour into a small mason jar and mix in the chia seeds. Put the lid on the jar and refrigerate. In a few hours, the mixture will be like jam. If it's still too watery for your taste, add more chia seeds to soak up the liquid.
Stay tuned for part 2 of this recipe later in the week; I'm planning on making overnight oats with this jam! Not a blueberry fan? Check out my strawberry jam recipe.