Directions

1. Place frozen B.C. blueberries into a pan on the stove top at medium heat. Allow berries to defrost for 3 minutes, stirring frequently
2. Add chia seeds and lemon juice to the blueberry pan, continuing to stir
3. As soon as the mixture comes to a bubble, reduce heat to low
4. 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. 
5. Allow to cool for 15 minutes
6. 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.
7. Pour into a glass mason jar and seal with a lid.
8. 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.