Blueberry Chia Seed Jam

Yo… this recipe is jammin’ ;)

I know, I know, it’s 2022, nobody has time or cares to make their own jam. Buuuut, I think you should reconsider, this recipe is SUPER easy, quick, it’s goooood and, good for you (thank you chia seeds).

The coolest part about this recipe, is that you can use any berry; strawberry, raspberries, blackberries, etc… or mix them all together for a mixed berry jam.

The magic is in the chia seeds. Chia seeds are incredibly nutrient dense. These magic little super seeds contain fiber, iron, omega 3 fatty acids (essential fatty acid), and calcium. In addition, the chia seeds create the gelatin consistency in this recipe.

Classically, jam is made with fruit and sugar, the sugar caramelizes causing a thick, sticky, gelatinous consistency. Yes, traditional jam is tasty and sweet, however, the amount of sugar is unnecessary to achieve the correct texture and taste. Eliminate excess sugar consumption by swapping out traditional jam for this chia seed jam.

My go to lately, toasted Dave’s Killer Bread, with a spread of cream cheese, and topped with this blueberry chia seed jam.

It’s also great on the classic PB+J, spooned on warm oatmeal, or stirred into vanilla Greek yogurt.

Blueberry Chia Seed Jam

Yield: 12

Author: Chef Karla Angel

Ingredients

290 grams (1 3/4 cup) Blueberries, fresh
25 grams (2 tablespoons) Swerve brown sugar
25 grams (2 tablespoons) Water
20 grams (2 tablespoons) Chia seeds

Instructions

Bring blueberries, swerve brown sugar, and water to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes.
Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil.
Cook, stirring occasionally until juices are reduced by half, 5–10 minutes.
Stir in chia seeds; cook for 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
Store for up to two months.

Nutrition Facts

Calories

25

Fat (grams)

1

Carbs (grams)

6

Fiber (grams)

1.4

Protein (grams)

.7

1 serving = 30 grams or 2.5 tablespoons

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