Healthy Blueberry Chia Jam - Low Sugar + No Pectin!
15m
Serves 16
Directions
- 1Add the blueberries, lemon juice, zest, and maple syrup, (if using) to a medium sauce pot.
- 2Simmer over medium heat for about 5 minutes until the blueberries start to burst.
- 3Then gently mash with a potato masher or large fork until roughly half the blueberries are mashed, leaving several chunks throughout.
- 4Increase the heat and boil for 5 minutes to reduce some of the liquid.
- 5Then turn off the heat and stir in your chia seeds.
- 6Transfer the blueberry chia jam to clean and dry jars and refrigerate or freeze.
Ingredients
- 4 cups fresh blueberries or thawed frozen blueberries
- 1 tablespoon lemon zest from approx. 1 large lemon
- 0.33 cup lemon juice from approx. 1 large lemon (the same lemon)
- 2 tablespoons maple syrup optional
- 0.33 cup chia seeds
Equipment
Potato Mashermedium sauce potjars
Tips
- You need 1 large lemon for both the zest and juice. Make sure to zest your lemon before juicing it.
- Don’t overly mash the jam into a puree. Some blueberry pieces throughout will add nice texture.
- If the jam seems thin after boiling, not to worry. The chia seeds will absorb most of the excess liquid as it cools.
- For a smoother texture (if you don’t like the chia texture), grind the chia seeds before adding them to the jam.
- Try it with other berries like raspberries and/or blackberries.
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