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10-Minute Easy Blueberry Chia Jam with Maple Syrup – fANNEtastic food

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Did you know you can make bright, delicious blueberry chia jam in just 10 minutes? All you need are four simple ingredients and a saucepan! This chia jam is much lower in sugar than typical jams, and has no refined sugar – it’s sweetened with maple syrup instead, and lemon juice adds a bright flavor that pairs perfectly with the juicy blueberries. Chia seeds act as a perfect natural thickening agent (no pectin needed) while also adding a boost of protein and fiber!

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What is chia jam?

Chia jam is a delicious, easy alternative to traditional jellies and jams that uses chia seeds as a gelling – or thickening – agent, instead of pectin.

It’s really simple to make and can be used in all the same ways as any other jam! Plus, it has added nutritional value like protein and fiber thanks to the chia seeds, and is lower in sugar than traditional jam.

What You’ll Need

You only need a handful of simple ingredients you’ll need to make this blueberry chia jam recipe:

  • chia seeds (These are essential, and will act as the jam’s thickening agent. They will absorb the liquid from the lemon juice and maple syrup, and take on a gel-like texture.)
  • frozen blueberries (Frozen blueberries are best here, due to their texture and added moisture. If you only have fresh blueberries, I recommend just washing and freezing them ahead of time. You can also swap out the blueberries for another type of frozen berries, or a variety!)
  • maple syrup (Maple syrup acts as a perfect sweetener here, without the need for added refined sugars. Make sure it’s 100% pure maple syrup, not imitation corn syrup.)
  • lemon juice (This helps ensure the chia seeds have enough liquid to absorb, plus it brightens up the flavor!)

Have extra chia seeds left over? Try these easy chia seed breakfast and snack recipes (like this mango chia pudding or this coconut banana chia pudding)!

blueberry chia jam ingredients

How to Make Blueberry Chia Jam (Without Pectin)

Making this blueberry chia seed jam is super easy! First, in a medium saucepan over high heat, add frozen blueberries, maple syrup, and lemon juice.

Once boiling, cook for about 10 minutes (you can reduce the heat a bit if it seems like it’s about to burn). The blueberries will burst with the heat, and the mixture should get saucy.

Pour in the chia seeds and stir, cooking for 1 additional minute.

Remove the pan from the heat and wait for the jam to thicken while it cools. Then, enjoy!

Ideas for Serving Blueberry Chia Jam

Need some inspiration for how to use this healthy homemade blueberry jam? Here are some tasty ideas:

a stack of lemon ricotta pancakes topped with blueberry chia jam

Can I use another type of berry?

Absolutely! Other frozen berries – such as raspberries or blackberries – will work here. You can also use frozen strawberries, but you’ll need to cook them longer (since they’re larger), and you’ll want to mash them with a wooden spoon as they cook down.

How to Store

To store homemade chia seed jam for later, transfer it into an airtight container or sealed jar and keep in the refrigerator for up to one week.

a bowl of blueberry chia jam next to a stack of lemon pancakes on a white plate and a mug of coffee on a wooden platter

This lemony blueberry chia jam is sure to become your new favorite condiment! I hope you get a chance to try it. 🙂

What’s your favorite jam flavor? Let me know in the comments!

10-Minute Easy Blueberry Chia Jam with Maple Syrup

10-Minute Easy Blueberry Chia Jam with Maple Syrup

You only need 4 ingredients and 10 minutes to make this easy blueberry chia jam!

Cook Time
10 minutes

Total Time
10 minutes

Ingredients:

  • 2 cups frozen blueberries (or any other frozen berry)
  • 1/4 cup maple syrup
  • 1/4 cup lemon juice
  • 3 tablespoons chia seeds

Instructions:

  1. Combine the blueberries, maple syrup, and lemon juice in a medium pot over high heat. Bring to a boil and cook for about 10 minutes, until the blueberries are burst and the mixture is saucy.
  2. Stir in the chia seeds and cook for 1 more minute. Remove from heat and let the jam thicken as it cools.

Notes:

Feel free to swap out the frozen blueberries for another frozen berry, like blackberries or raspberries! If using frozen strawberries, you’ll need to cook them longer (since they’re larger) and mash them with a wooden spoon as they cook down.


Did you make this recipe?

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