Blueberry–Chia Seed Jam
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tsps
Lemon Zest (finely grated)1 cup
Lemon Juice (fresh)3 tbsps
Pure Maple Syrup (or more)1 cup
Chia SeedDirections:
1
Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes
2
Use a spoon to lightly mash about half of the berries to release their juices
3
Increase heat to medium-high and bring to a boil
4
Cook, stirring occasionally, until juices are reduced by half, 5–10 minutes
5
Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter
6
Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds
7
Let jam cool slightly, then transfer to heatproof jars or containers
8
Cover and let cool completely
9
Chill until ready to use
10
Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes
11
Use a spoon to lightly mash about half of the berries to release their juices
12
Increase heat to medium-high and bring to a boil
13
Cook, stirring occasionally, until juices are reduced by half, 5–10 minutes
14
Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter
15
Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds
16
Let jam cool slightly, then transfer to heatproof jars or containers
17
Cover and let cool completely
18
Chill until ready to use
19
Do Ahead Jam can be made 2 weeks ahead
20
Cover and chill, or freeze up to 2 months
21
Jam can be made 2 weeks ahead
22
Cover and chill, or freeze up to 2 months