Have blueberries in the fridge getting soft? This is the perfect way to extend their life by weeks! This blueberry chia jam can be made in as little as 10 minutes. And, with the addition of chia seeds and no refined sugar, it packs a nutritious punch that canned or store-bought jams do not.
Chia seeds are a great source of Omega-3 fatty acids, the ‘healthy’ fat. They are also a source of fiber and protein, which we're often looking to increase on a plant-based diet. They come in both black or white color. There’s no significant difference in taste, so it becomes a choice of how the final dish will be affected by the color. They naturally "gel" when combined with liquid, creating the jelly effect in the jam. No gelatin or pectin needed.
Lemon juice is a natural preservative and helps the jam last for weeks in the refrigerator, if stored in glass with a good-fitting lid.
The sweetness of your jam is up to you! I prefer it less sweet, and the proportions here highlight the intensity of the fruit flavor without overwhelming it with sweetness. If you want it sweeter, increase the maple syrup while cooking, to taste.
I have a friend making this jam weekly! She can't get enough of it, and uses it on top of Sun Butter and gluten-free bread slices. For a double-blueberry kick, put it on top of some blueberry-pancakes, with an extra drizzle of maple syrup. Yum!
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