This is the best jam I’ve ever tasted! The best part is it doesn’t have any of those additives or a ton of sugar. You can literally put it on anything. I slathered it on toast, pancakes and even stirred it into my oatmeal. It’s great in PB and J sandwiches too. The kids love it!
12 cups fresh blueberries
4-6 Tbsp Pure Maple Syrup or less if berries are very sweet, like at the end of the blueberry season.
4 Tbsp Chia Seeds
1 tsp Pure Vanilla Extract
In a large pot, bring the blueberries and maple syrup to a low boil. Keep stirring it frequently then reduce heat. Simmer for about 5 minutes. Lightly mash the blueberries but not too much; leave a few for texture. Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens, stirring frequently so it doesn’t stick to the pot, about 15 minutes. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. Keep what you’ll use in the fridge in an airtight container for up to a week but I doubt it will last that long. Freeze the rest in small batches in freezer safe containers or ziploc bags. Then thaw to enjoy any time of year.
Makes a big batch, enough for a few one cup servings.
A friend gave me the recipe so I don’t know who to credit but I made it 3 times before modifying it to make a bigger batch. The more the better with this one.
New recipe up on the blog... A bit of a Mexican twist on an old favourite. I promise it is delicious. ow.ly/2bwsUt