Made From Scratch: Lightly Spiced Blueberry Chia Jam


As I type this, it is pouring down rain outside and there is a bit of a chill in the air. I might or might not be wearing a scarf (among other things, of course), and I can confirm that there are fuzzy slippers on my feet (the dress code is a little lax when you work from home).


The weather is definitely taking a turn up here in the Northwoods, though I can't even put into words how excited I am that the forecasted low of 32 on Friday night has now been increased to 36. It's the little things, I tell you.


On a recent trip to Bayfield (upon which I still owe you a post), we went blueberry picking at Blue Vista Farm. We came home with upwards of 12 lbs of organic blueberries. I ended up canning and freezing the majority of the berries, but I kept a few fresh blueberries on hand for some other recipes. First up, this delicious lightly spiced blueberry chia jam. The addition of chia seeds not only helps to thicken up the jam, but it also adds a bit of an omega-3 fatty acid and protein punch as well. I added a teeny amount of spice (I went with my fave three -- cinnamon, nutmeg, and ginger), but the jam would be just as tasty on its own.

Now it's time for me to enjoy a little morning break with a hot mug of chai tea and a plate full of buttery toast covered with a generous slather of this delicious blueberry chia jam. Yum.

Lightly Spiced Blueberry Chia Jam (printer-friendly version)
makes about 3 cups (about 1 1/2 pints)

6 cups fresh blueberries
1/4 cup + 2 tablespoons pure maple syrup, to taste (or other liquid sweetener)
1/4 cup chia seeds
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
1 teaspoon pure vanilla extract

1. In a medium non-reactive sauce pot, bring the blueberries and maple syrup to a boil. Reduce the heat and simmer for 5 minutes, stirring frequently. After 5 minutes, carefully mash the blueberries with a potato masher or pastry blender, leaving some blueberries intact for texture.
2. Stir in the chia seeds, cinnamon, nutmeg, and ginger and cook the mixture down until it thickens to your desired consistency, about 25-30 minutes. Stir frequently to ensure even heating.
3. Once the jam has thickened to your desired consistency, remove the pot from the heat and stir in the vanilla extract.
4. Spoon the jam into a container with an airtight lid. The jam should keep in the fridge for at least 2-3 weeks.

(adapted from this Oh She Glows recipe

Comments

  1. If you sent me some, would it be frozen? GREG

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  2. Good question, Greg. I need to make up another batch and see if there are any funky consistency issues if it's canned (I think the acidity would be fine). I'm sure it would freeze quite well. -Susan

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