With just 20 minutes, you can make this amazing blueberry jam that’s sweetened with maple syrup and thickened by chia seeds! You won’t believe how thick it gets, and you won’t even taste the chia seeds – but you will get their nutritional value. Win, win.
By now it’s no surprise that I fully believe in the power of chia seeds. I’ve even been known to put them in my water! Water + chia = breakfast. Although I am very faithful to chia seed pudding, I’d say this blueberry jam is a front runner to win my most favorite use of chia seed award. And when blueberries are $1 per carton, it’s not like I’m NOT going to buy three cartons and return home for a healthy recipe. Luckily, I found this one on Oh She Glows.
Instead of white sugar, this healthy blueberry jam recipe uses maple syrup to sweeten it up without overpowering the delicious taste of in-season blueberries! With just a few ingredients you’ll be jammin’ for days. Put it in oatmeal, on toast, in smoothies, on ice cream, or on Paleo Panna Cotta.
Of course, I even documented the process!
Save RecipeIngredients
- 3 cups fresh blueberries
- 4 tablespoons maple syrup (or other liquid sweetener)
- 2 tablespoons chia seeds
- 1/2 teaspoon pure vanilla extract
Instructions
- In a medium pot, bring blueberries and syrup to a slow boil, stirring constantly. Reduce heat and let simmer for about 5 minutes.
- Using a fork, potato masher, or immersion blender, mash the blueberries but leave some whole for texture.
- Stir in the chia seeds and cook the mixture until it thickens - about 10 minutes, stirring frequently.
- Remove from heat and stir in the vanilla. Store in an air-tight container in the refrigerator.
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