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This jam is simple to make and utilizes chia seeds to achieve a thick, gelatinous texture without the need for traditional pectin or a long cooking time.
Ingredients
| Category | Ingredient | Quantity | Notes |
| Fruit | Fresh or frozen blueberries | 2 cups | Frozen berries should be thawed slightly. |
| Thickener | Chia seeds | 2-3 tablespoons | Adjust based on desired thickness. |
| Sweetener | Maple syrup or honey | 1-2 tablespoons | Adjust to taste (optional). |
| Flavor | Lemon juice | 1 teaspoon | Brightens the flavor. |
Instructions
1. Cook the Fruit
- In a small saucepan, combine the blueberries and the lemon juice.
- Heat over medium heat, stirring occasionally.
- Once the berries start bubbling and releasing their juices (about 5 minutes), use a fork or potato masher to lightly mash them to your desired consistency. You can mash them completely for a smooth jam or leave some chunks for texture.
- Remove from heat.
2. Sweeten and Thicken
- Stir in the maple syrup (or honey) if using.
- Stir in the chia seeds immediately.
- Let the mixture sit at room temperature for about 10 minutes, stirring occasionally. The jam will start to thicken as the chia seeds absorb the liquid.
3. Chill and Store
- Pour the jam into an airtight jar (like the one pictured).
- Refrigerate for at least 2 hours to allow the jam to fully set and thicken.
- This jam typically keeps well in the refrigerator for about 1-2 weeks.
