Wednesday, April 2, 2014

Blueberry Chia Seed Jam

I have and always will be a jam kind of girl. I prefer texture over smooth, seeds over seedless, and whole fruit over puree. Not only do the whole blueberries add an amazing texture to this jam, but the chia seeds add a whole other dimension of chewable thickness. I think I just made that adjective up. But it makes sense in my head. So there. Slather it on toast, waffles, yogurt, or pair it with it's bestie, peanut butter in a classic sandwich. No matter which way you enjoy it, just enjoy!

Blueberry Chia Seed Jam

  • 3 cups frozen wild blueberries
  • 3 tbsp. pure maple syrup
  • 1 tbsp. chia seeds
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. truvia sweetener
Heat blueberries and maple syrup in a small pot over medium heat. Once they come to a boil, reduce the heat to simmer, stirring occasionally for about 5 minutes. 

Add in the chia seeds and simmer on low another 15-20 minutes, allowing the jam to thicken as the chia seeds obtain the moisture from the "jam". 

Add in the vanilla and truvia. Stir a couple of times, then remove from the heat and allow to cool at room temperature for a bit before moving into the fridge in an air-tight container (tip: an old glass jar would work perfectly!)

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