Blueberry season is one of my favorite times of the whole year. Not only are the vibrant little berries O’s favorite fruit, but they work so perfectly as an ingredient in just about any and everything–from blueberry scones and muffins, to straight up blueberry pie and cobbler, to now.. blueberry chia jam! Mmmm.
The superfoodiness of chia seeds can’t be overstated, it seems, and it’s reflected in their chic darling status in the culinary world. Did we all read “Born to Run” (the story of the super-runner Tarahumara people in Mexico who thanks chia seeds for their überathlete status) at the same time? Perhaps… though I’ll admit to just digesting the Sparknotes version from my dear hubs. Chia seeds have been lauded in 40 Aprons before, doting on their extremely high levels of fiber, omega-3’s, magnesium, phosphorous, calcium, antioxidants, manganese.. Not only that, but they can provided a serious burst of sustained energy, perfect for longer runs and workouts. These little suckers absorb water and expand in your stomach, making you feel fuller longer.. making them a great weight loss aid. Convinced yet? Good.
About that absorbing water part–chia seeds gel the liquids in which they’re immersed mixed, which makes them an excellent binding agent, so to speak, for so many different recipes, like raw pies, puddings, and jams!
This blueberry chia jam comes together in just about 20 minutes and uses no refined sugars or weird refined powders. It’s absolutely loaded with antioxidants, vitamins, and minerals, and the vanilla extract lends an aromatic quality that makes it seem so, so indulgent. The maple antes up the complexity without overtaking the simple sweetness of the blueberries.
Spread it on buttered whole-wheat toast or pancakes in the morning; level up your PB&J with some freshly ground peanut butter and a slathering of blueberry chia jam; even spoon it over some simple vanilla ice cream for a decadent, healthier treat!
The only problem is… you might have to learn how to can this stuff, so you can enjoy it all year round (without shelling out something like $4.99 per pint in the winter). I’m personally T-E-R-R-I-F-I-E-D of canning, having heard some (certainly) wives’ tales about exploding jars during the process, but you might be, you know, more rational than I. In which case… don’t forget to invite me over for brunch in January. Just sayin’.
Blueberry Chia Jam
Ingredients
- 3 cups fresh blueberry
- 3-4 tablespoons maple syrup
- 2 tablespoons chia seeds
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Combine blueberries and 3 tablespoons maple syrup in a medium non-stick saucepan over medium heat and bring to a low boil. Reduce heat slightly and simmer about 5 minutes, stirring frequently, or until all berries have turned dark and shiny, like little marbles. Mash with a potato masher, leaving some berries whole for texture.
- Stir in chia seeds and reduce heat to low. Let simmer about 15 minutes, stirring frequently, or until thickened--it will continue to thicken in the fridge.
- Remove from the heat and stir in the vanilla extract.
Notes
Nutrition
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
Julie says
I made the jam this afternoon, using blueberries and raspberries that I put in the freezer over the last few months. Delicious! I’ve canned and made freezer jam before, and see no reason it couldn’t be frozen.
Cheryl Malik says
Sounds like a great idea, Julie! Thanks for making the recipe! Glad you like it.
Maria says
Your blueberry jam sounds delicious. I’m just wondering if you could freeze it instead of canning?
Cheryl Malik says
I don’t.. can.. it terrifies me! So that’s definitely what I would do! It’s not much more than blueberries and chia seeds, both of which can be frozen on their own, so I see no reason why you couldn’t pop a batch in the freezer! Great way to brighten up those long winter days eh?
Mari says
After it gels, can you freeze it? Do you have a recipe to make it with strawberries or raspberries?
Cheryl Malik says
I don’t see any reason why you couldn’t freeze it! I don’t have a recipe to make it with strawberries or raspberries yet but I think I might try them soon!
Lyn says
If you don’t can it, what is the shelf life?
Cheryl Malik says
Ours is still going strong in the fridge! I’d say two weeks at least, to be safe
Caroline says
Don’t fear canning! It’s easy to learn, and the chances of your jars exploding are close to nil–especially if you do water bath canning. Seriously, give it a try!
Cheryl Malik says
I really should.. you need special equipment, though, right?
Caroline says
For water bath canning (jam and high acid foods like pickles) you need a big pot with a lid and something to keep the jars off of the bottom of the pot. Ball sells a water bath canning kit that comes with a plastic basket that does the job nicely (http://www.amazon.com/Ball%C2%AE-Canning-Discovery-Jarden-Brands/dp/B003ENB1KI/ref=pd_sim_k_32?ie=UTF8&refRID=1FPE5BF3H0PTR0XG3ENT). Other than that, you need mason jars, lids and bands and whatever ingredients you want.
You only need the expensive equipment if you want to make low acid foods (like beans, corn, etc.), which call for a pressure canner.
Shannon says
You are so on a roll right now with the simple & approachable gourmet recipes! This jam is totally gorgeous. I can’t believe I’ve never made chia jam but I want it more than ever now.
Cheryl Malik says
thanks girl! that means a lot 😀 i can’t even believe how easy this jam is.. and multo delicioso. you gotta try it!