Blueberry Chia Jam

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A quick and easy blueberry chia jam Recipe that your family will love.

Servings: serves

Calories: 25kcal

Author: Stacey

Place the blueberries and maple syrup in a saucepan.
Simmer over a medium/low heat until the fruit becomes soft and pulpy (around 5 minutes).
Give the soft blueberries a quick mash with either a potato masher or fork.
Add the chia seeds and vanilla, mix the fruit mixture well, then leave to cool and thicken.
Transfer the blueberry jam to a clean glass jar or airtight container and store in the refrigerator.
Enjoy!

Chia seed jam can be stored in a clean jar or airtight container in the fridge for up to seven days. Chia jam can be frozen for up to 3 months.
Taking the time to mash the fruit will mean you get a true jammy consistency.
If you don't have vanilla extract, a strip of lemon peel or orange peel in the jam while it cooks will also enhance the flavor of the jam.
Blueberries: You can actually use this recipe to make any berry chia jam. You can try strawberries, blackberries, boysenberries or raspberries. To keep costs down and so that I can make this recipe all year round I choose to use frozen blueberries.
Maple syrup: This can be substituted for honey, coconut sugar, white or brown sugar. or your preferred sweetener such as stevia.
Chia seeds: The chia seeds thicken the jam and add fiber to the recipe. I have used white chia seeds but you can use wither white or black.
Vanilla extract: The recipe will work without the vanilla extract but it does enhance the final flavor of the blueberry jam if you have it.
If you are making this chia jam for a baby under one year of age avoid using honey to sweeten the jam as honey is not suitable for children under one.