Updated: Sep 22, 2021
Yield: ~ 1 cup
3 cups fresh or frozen blueberries
3 - 4 tbsp pure maple syrup, to taste
2 tbsp chia seeds
1/2 tsp pure vanilla extract
1. In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture.
2. Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot.
3. Once the jam is thick, remove from heat and stir in the vanilla extract. Enjoy on oatmeal, overnight oats, banana soft serve, smoothies, and more.
The jam should keep for up to 2 weeks in an air-tight container in the fridge.
This recipe also works well with fresh or frozen strawberries, raspberries or blackberries.
The jam can be frozen.
Instead of vanilla extract, a client used the rind and juice from half a lemon with blueberries and said it was absolutely delicious!