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Blueberry Chia Jam<\/p>\nBlueberry Chia Jam<\/p>\n
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2 cups (290 g) fresh blueberries<\/p>\n
2 T. (30 ml) water<\/p>\n
1 T. (20 g) raw honey or pure maple syrup, plus more to taste<\/p>\n
2 T. (16 g) chia seeds<\/p>\n
1 T. (15 ml) lemon juice<\/p>\n
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Combine the blueberries, water, and honey in a medium nonstick saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries turn darker and the liquid starts to bubble, about 5 minutes. As the blueberries begin to break down, use a wooden spoon or a silicone spatula to mash them, depending on how chunky you want your jam. Once bubbling, turn the heat down to low and continue to simmer and mash the blueberries for 5 more minutes, or until the mixture becomes thick. Stir in the chia seeds and lemon juice. Taste and add more honey if you want it to be sweeter. Remove the pan from the heat and allow it to sit at room temperature for 10 to 15 minutes. Use immediately or store in an airtight container in the refrigerator for up to 10 days. As the jam cools it will get thicker.<\/p>\n","protected":false},"excerpt":{"rendered":"
Blueberry Chia Jam 2 cups (290 g) fresh blueberries 2 T. (30 ml) water 1 T. (20 g) raw honey or pure maple syrup, plus more to taste 2 T. (16 g) chia seeds 1 T. (15 ml) lemon juice Combine the blueberries, water, and honey in a medium nonstick saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries turn darker and the liquid starts to bubble, about 5 minutes. As the blueberries begin to…<\/p>\n