Blueberry Chia Jam
A sugar-free alternative to regular jam that uses just a few ingredients, is naturally sweet, and includes some optional add-ins.
Equipment
- 1 small pot
- 1 silicon spoon
- 1 potato masher optional
- 1 glass tupperware
Ingredients
- 3 cups frozen blueberries I personally like wild blueberries for this recipe
- 3 tbsp chia seeds
- 1 tbsp freshly squeezed lemon juice*
- 1-2 tbsp sweetener of choice (maple syrup, honey, sugar) This is optional, I leave mine unsweetened and keep it naturally sweet from the fruit
Instructions
- Place 3 cups of frozen blueberries in the pot and turn on the stove to low-to-medium heat.
- Stir constantly as blueberries defrost.
- As the blueberries defrost and get warm, press on the blueberries inside the pot with the spoon or potato masher to breakdown the blueberries and release excess liquid.
- As the liquid continues to evaporate the blueberries look mostly mashed, add in the chia seeds, lemon juice, and optional sweetener and stir to combine.
- Remove from heat and allow to cool. The jam will thicken as it cools.
- Once cooled, transfer to a glass tupperware and place inside fridge. Keep refrigerated for up to 2 weeks.
Notes
*Lemon juice acts as a natural pectin, allowing the jam to thicken even more. I have made many jams without lemon juice, but the acid does act as a natural preservative and thickener.