Blueberry Lemon Chia Seed Jam (Gluten Free)
I noticed on Pinterest that jams made with chia seeds are very popular. I thought…GENIUS!
What could be better or more simple?
I have a hard time getting my family to consume chia seeds. One of my daughters has a SERIOUS texture issue. My middle daughter just thinks they’re gross, and my youngest just thinks she’s still young enough to not have to suffer through “fish eyes in vaseline”.
While she is accurate in the description I still want my family to include this food in their daily food routines. Why?
Well, because they are just crazy good for you. Here’s the stats:
70% more protein than soybeans
25% more fiber than flax
30% more antioxidants than blueberries
600% more calcium than milk
8 x more omega 3s than salmonSource: Chia Vitality, Janie Hoffman
So, like I said…pretty stinkin’ good for you. The main point here is, that adding it to jam really makes jam and jelly super easy! But also, it just feels and tastes like “regular” jam. So you don’t have to chase your family around in a Mary Poppins costume, trying to get them to, “just eat it!”. It is yummy enough that if you didn’t tell them what was in this jam they would choose it for their toast and sandwiches. And P.S. it is great in bars, pies and cookies too.
FREEZER FRIENDLY: This jam can easily be a freezer jam. Simply pro into a freezer container and store in freezer. To use – thaw and stir to combine.
3 cups organic blueberries, frozen is fine
2 tablespoons pure maple syrup
3 tablespoons chia seeds
zest and juice of 1 lemon
Place blueberries into a saucepan over medium heat and bring to a simmer. Stir occasionally until the berries soften and begin to pop. Use an emersion blender to break down berries a bit, but keep some chunks, if desired.
Turn off heat and add the maple syrup and chia seeds. Stir to thoroughly combine.
Remove from heat and spoon into jars. When cooled, screw on lids. Allow to chill in refrigerator. Jam will keep for a week or two.
If you wanted to make a totally raw jam, simply add all ingredients into a food processor. Pour into containers and allow to gel in in the refrigerator.
You can also process these jams as you would traditional canned jam/jelly and keep indefinately.