Jams, preserves, apple butters: I’ve been in a breakfast state of mind lately! And what’s wrong with that? Some of the most delectable and wondrous foods can be found under the category of “breakfast.” I mean stuffed French toast, right? Right? You know I’m right. 🙂
I’ve been in a real jam making mood lately. How can I not be? All the dang fruit is on sale at the grocery store. And, actually, I think I should be applauded for my restraint. I could be making strawberry, peach, and blueberry pies by the truckload. Instead I’m making jam.
…Wait…what was I thinking?? I could have made pie!
Just give me a second to mourn the pie that might have been.
…All right…I’m better now. 🙂
Seriously, though. I think you’re going to like this blueberry jam. It has a little bit of a healthy kick to it. You might remember in a recent post I said that I like jams and preserves that don’t have too much extra sugar. This jam ticks the box on that one. And it also contains that health darling, the humble chia seed.
Just a little note on chia. Some people say that chia doesn’t taste like anything. I tend to disagree with this. I think it tastes a little…odd. Just kind of grainy. That’s why I really like to hide it in something else, whether it’s a smoothie or oatmeal. Sometimes when I try to slip it into foods I still end up getting it stuck in my teeth. There’s a selling point, eh? Eh? 😛 Luckily with this recipe, that ‘ol chia pretty much completely dissolves and disappears. And the blueberries score big points on disguising the chia flavor.
I’ve had this jam with peanut butter, dolloped on my oatmeal, and just eaten with a spoon, straight up. It’s a winner.
So if you’re like me and you’re swimming in a sea of fruit sales, why not try this beauty out?
Or you could make pie…There’s always pie.
- 2 cups fresh blueberries
- 2 tbsp honey (or maple syrup)
- 2 tbsp fresh lemon juice
- 2 tbsp chia seeds
- In a medium saucepan, stir the blueberries with the honey until their well-coated.
- Stir in the lemon juice.
- Place over medium heat and cook until blueberries are bubbling (about 5 minutes).
- Reduce the heat to low and mash the blueberries with a potato masher or a fork.
- Add the chia seeds and stir to combine.
- Bring the heat back up to medium and let jam bubble until it thickens (another 5 minutes). Make sure to stir frequently so it doesn't stick to the bottom of the pan and burn.
- Turn the heat off and allow to cool before placing jam in a container and storing it in the fridge.