- Fresh or Frozen
- Recipes
- Sauces
- Autumn Spiced Blueberry Chia Jam
Sauces
Savoury or sweet, BC blueberries are a great choice for sauces, chutneys, vinegars and jams
Autumn Spiced Blueberry Chia Jam
Sauces
Autumn Spiced Blueberry Chia Jam
Yields
250mL mason jar
Preparation Time
20 minutes
Cooking Time
15 minutes
Tips
- Serve on sourdough toast with a drizzle of nut butter on top
- Serve on “yam toasts.” Make these by cutting a yam into thin slices length wise. Poke a few holes in each of the slices with a fork. Place on a cookie tray and drizzle yams with oil and a sprinkle of water. Bake in the oven at 350oF for 35 minutes (or until fork tender). Spread chia jam on top along with a drizzle of tahini and a sprinkle of hemp hearts
- Serve on crackers along with your favourite nut based or goat cheese
- Add a scoop of chia jam to your bowl of oatmeal
Ingredients
- 2 cups FROZEN B.C. Blueberries
- 2 Tbsp. chia seeds
- ½ Tbsp. lemon juice
- 2 Tbsp. maple syrup
- ½ tsp. vanilla extract
- ¼ tsp. cinnamon
- 1/8 tsp. cardamom
- 1/8 tsp. nutmeg
Directions
- Place frozen B.C. blueberries into a pan on the stove top at medium heat. Allow berries to defrost for 3 minutes, stirring frequently
- Add chia seeds and lemon juice to the blueberry pan, continuing to stir
- As soon as the mixture comes to a bubble, reduce heat to low
- Stir in the maple syrup, vanilla, and spices. Allow mixture to simmer on low heat for 10 minutes. The liquid should be reduced and the mixture should be well incorporated.
- Allow to cool for 15 minutes
- Pour cooled blueberry mixture into a blender and blend on low for 1 minute. You want the chia seeds to be blended up, and the jam to be a thick homogenous texture.
- Pour into a glass mason jar and seal with a lid.
- Store in the fridge for up to 2 weeks. Any longer you should freeze it.
Note: if after 15 minutes of cooling your liquid is still not reduced, feel free to drain additional juices using a sieve.