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Chia Jam on Sourdough
Sauces

Autumn Spiced Blueberry Chia Jam

Prep:
20 minutes
Cook:
15 minutes
Yields:
250mL mason jar

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 the 15 minutes of cooling your liquid is still not reduced, feel free to drain additional juices using a sieve.

 

 

  • 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