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Recipes » dessert » Easy Blueberry Chia Jam

Easy Blueberry Chia Jam

By Kate Morgan Jackson

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Got fresh summertime blueberries? Then you are all set to make your very own easy blueberry chia jam!   That’s right…chia seeds are the secret!

When fresh blueberry season rolls around, the first thing I do is eat a whole lot of blueberries by the handful, to make up for the fact that I’ve gone a whole nine or ten months without it being fresh blueberry season.  And the second thing I do is start tossing blueberries into everything I can think of.  Snack cake.  Cobbler.  Crisps.  Don’t even get me started on the wonder that is Blueberry Boy Bait.  And one of the most magical things you can do with blueberries is introduce them to chia seeds and make your own jam.

No sterilizing of jars, no scary canning stuff – just sweet, thick, ready in a jiffy, easy blueberry chia seed jam.  You NEED this in your summer.  Let’s make it!First of all, if you are like me up until a couple of years ago, you are saying to yourself, what’s a chia seed?  The first thing that sprang to MY mind when I first heard about them were those Chia Pets that you used to see ads for on late night TV (yes, they are still around) and yes, those actually involve chia seeds.  Chia seeds are actually part of the mint family, and they turn into a kind of jelly when you combine them with liquid.

They are All Kinds Of Healthy, and I became the proud owner of my own chia seeds after I started eating them in smoothies when I was Power Souping a while back.  You can definitely get them at any kind of health food store, and my local supermarket is now carrying them in bulk.  I buy a few cups at a time and store them (of course) in one of my trusty mason jars.

I am constantly tossing a handful of chia seeds into things like soups and stews to both thicken them up and to give them a little extra protein and fiber.  But my hands down favorite magical thing to do with chia seeds is to make jam.

So! Get yourself a few cups of these beauties…

And toss them into a saucepan with some lemon juice and zest, a little vanilla, and your sweetener of choice.  I find that maple syrup works perfectly here, but that might be the Vermont in me talking.  Bring it all to a simmer until the blueberries start to break down, and then help them along by smooshing them with a spoon or a potato masher.  Simmer them for about 10 more minutes until the juice reduces a little.

Now for the chia!  Pour it in, let the jam simmer for a few more minutes, and then take it off the heat and let it cool.  As the jam cools, the chia will do its magic by turning your soupy blueberry mixture into beautiful, shimmering jam.

I recommend immediately slathering it to a peanut butter sandwich or one of my mama’s freshly baked scones, and if you have any left it will keep in the fridge for a week or two. In a mason jar.

I’ll be back in a few days to show you another wonderful thing you can do with your easy blueberry chia jam, but in the meantime…happy blueberry summer!

 

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blueberry chia jam

Easy Blueberry Chia Jam


  • Author: Kate Jackson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 - 1 1/2 cups 1x
  • Category: Staples
  • Method: Stovetop
  • Cuisine: American
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Ingredients

  • 3 cups fresh blueberries
  • Juice and zest from 1/2 lemon
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla
  • 1/4 cup chia seeds

Instructions

  1. Simmer blueberries, lemon juice and zest, vanilla and syrup in a small heavy saucepan for about 5 minutes, just until blueberries are starting to break down.
  2. Use a spoon or a potato masher to smoosh the berries, and then simmer for another 10 minutes.
  3. Add the chia seeds, stir and simmer for another 5 minutes.
  4. Let the jam cool (it will thicken up as it cools) and then transfer to a jar.
  5. Immediately make a peanut butter and blueberry jam sandwich, and then store the rest of the jam in the fridge.
about 2 tablespoons607.7 g1.9 mg1.5 g0.2 g0 g11.7 g2.4 g1 g0 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on June 15, 2017

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  1. Adina says

    June 16, 2017 at 10:41 am

    Mmmm! Peanut butter sandwich with blueberry jam. I am drooling!

    Reply
    • Kate says

      June 17, 2017 at 1:59 pm

      here’s nothing better than a good old pb&j, right?

      Reply
  2. Gaila says

    June 16, 2017 at 11:29 am

    What a fun idea to use chia seeds and fresh fruit! Love it!

    Reply
    • Kate says

      June 17, 2017 at 1:58 pm

      I’m just figuring out the wonder that is chia seeds! :)

      Reply
  3. Ritu Ahuja says

    June 18, 2017 at 8:47 am

    A great combination of chia and blueberry. It looks delicious. Yum Yum :)

    Reply
    • Kate says

      June 24, 2017 at 10:49 am

      It’s like blueberry jam magic!

      Reply
  4. grace says

    June 25, 2017 at 3:17 pm

    chia seeds are so good for you and they just so happen to have magical thickening powers too! this looks awesome, kate. :)

    Reply
    • Kate says

      June 26, 2017 at 11:22 am

      They DO have magical powers! :)

      Reply
  5. Cyprian says

    June 27, 2017 at 7:18 am

    Very interesting way of using Chia seeds. I have a bag of hem knocking around somewhere in the cupboard. Must give this recipe a go!

    Reply
    • Kate says

      July 2, 2017 at 3:59 pm

      Oh, you must! My new favorite way to make jam. :)

      Reply
      • Cyprian says

        July 19, 2017 at 5:32 pm

        Hi Kate. I have been jamming for the last few weeks. I went through apricots, rhubarb and strawberries but my latest creation is a blackcurrant jam. And this is one where I used milled chia seeds as a thickening agent. The list of ingredients and method is a bit different to yours but usage of chia seeds was your inspiration. I intend to publish my blackcurrant jam recipe and wanted to mention your blog/recipe as an inspiration. Are you ok with that?

        Reply
        • Kate says

          July 19, 2017 at 7:39 pm

          I would be honored! Send me your post when it’s ready, I would love to read it. :)

          Reply
          • Cyprian says

            July 21, 2017 at 6:01 pm

            Hi Kate,

            I have published the jamming post now.

          • Kate says

            July 23, 2017 at 11:46 am

            I saw it – lovely piece! Thanks for the shout-out!

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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