The gelling property as well as the high dietary fiber and protein content make chia seeds an interesting addition to quick jams. In a traditional blueberry jam recipe, roughly 2.5 cups of sugar is required for 3 cups of blueberries, while in the recipe that follows, only 3 tablespoons of maple syrup are used. Thus, the jam could be useful for those watching their sugar intake.Try the jam over ice cream, as an addition to yogurt (think parfait) or in your favorite smoothie recipe. As seen in photo, the jam was enjoyed with fresh goat cheese on toast for breakfast.
Ingredients:
- 3 cups blueberries (thaw if frozen)
- 2 teaspoons finely grated lemon zest
- ¼ cup fresh lemon juice
- 3 tablespoons (or more to taste) pure maple syrup
- ¼ cup chia seeds
Preparation:
- Bring blueberries, lemon zest and juice, and maple syrup to a simmer. Cook, stirring occasionally, just until blueberries begin to burst (about 5 minutes). Mash half of the berries with the back of a spoon. Increase heat, bring to a boil, and stir occasionally until juices are reduced by half (about 5-10 minutes).
- Remove from heat and taste for desired sweetness. Return to a boil; add chia seeds and cook 1 minute to soften seeds. Cool slightly, and transfer to heatproof jars or containers. Cool and refrigerate. Stable 2 weeks refrigerated or 2 months frozen.
Recipe as featured in July 2016 Bon Appétit
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