Blueberry Chia Jam Recipes

CHIA BLUEBERRY JAM RECIPE

Steps:

• Step one - add the blueberries and sugar to a wide, deep pan and set on the stovetop. Turn the heat to medium-high and bring the mixture to a boil (stirring frequently). Let it boil for five minutes, then lower the heat to medium-low for the rest of the cooking.
• Step two - let the fruit cook for an additional ten minutes, then use a potato masher or an immersion blender to mash or blend the fruit. You can leave it in large chunks or blend it all the way, it's up to you.
• Step three - after 10 additional minutes of cooking add the zest of one lemon and its juice. Make sure you stir those in.
• Step four - cook for a few more minutes before adding the chia seeds. You want to still have quite a lot of juice in the pot before adding the chia seeds or you'll end up with a jam that is too thick. Stir the chia seeds in, cook for an additional two minutes, and turn the heat off. Remember that the chia seeds are going to keep absorbing more liquid even after you finish cooking the jam.
• Storing - once your jam is ready, you can let it cool a bit, add it to jars, and store it in the fridge to enjoy right away. If you'd like to preserve it, or if you want to save some fridge space you can follow the instructions below and can it...
• Fill the water bath canner with enough water to cover your jars by about an inch. Set it on the stovetop, turn the heat to high, and bring the water to a boil.
• Wash your jars, lids, and bands well with hot water and dish soap. There is no need to sanitize them since we are going to process them for 10 minutes.
• Use the canning funnel and a large spoon to fill the jars with the hot jam. Make sure to leave 1/2 inch of headspace.
• Use the bubble remover to remove air bubbles by scraping it along the inside of the jar.
• Use a damp paper towel to clean the rim of the jar.
• Center the lid and close the jar with the band, finger tight.
• Set the jars on the rack of the canner and lower them into the boiling water. Cover the canner and process the jars for 10 minutes (remember to adjust processing time if you live above 1000 feet in elevation. You can find an adjustment table in the notes below).
• After ten minutes of processing, use the jar lifters to remove the jars from the canner. Set them on a kitchen towel on the kitchen counter to cool overnight.
• Wipe the jars and remove the band. It sometimes rusts and makes it hard to open the jar down the road. And, you can also reuse it when canning something else. Store your chia blueberry jam in the pantry or a kitchen cabinet, it should last up to 18 months. Once you open a jar, make sure to store it in the fridge.

BLUEBERRY CHIA JAM

Steps:

• Place the bluerberries, low carb sweetener, lemon juice and water in a saucepan.
• Bring to the boil, cover and simmer for 10 minutes until the berries are softened.
• Remove from the heat and add the chia seeds. Stir thoroughly.
• Allow to cool and then transfer to a jar with a tight fitting lid.
• Store in the fridge.

BLUEBERRY CHIA JAM

Steps:

• Add the blueberries to a small pot or saucepan on medium heat. There's no need to add any liquid.
• Leave the blueberries to soften while stirring occasionally to prevent them from burning. After 5-7 minutes, they will have softened completely and released a lot of water.
• Add the chia seeds, and use the back of a spoon or a potato ricer to mash the berries. Leave the jam to cook for another 1-3 minutes.
• Remove the blueberry chia jam from the heat, and transfer to a small storage jar. Leave it to cool down before storing it in the fridge.

EASY BLUEBERRY CHIA JAM

Steps:

• Add blueberries to a saucepan and cook on low for about 5-10 mins, stirring occasionally. Mash them with a fork while they are cooking to break them up.
• Take the blueberries off the heat and stir in maple syrup, lemon juice, and chia seeds.
• Let stand until cooled, then transfer to glass jar for storage.

BLUEBERRY-CHIA SEED JAM

Steps:

• Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5-10 minutes.
• Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
• Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months.

CHIA SEED JAM

Steps:

• Soak chia seeds in water until mixture has a jelly-like texture, about 5 minutes.
• Heat raspberries, blackberries, blueberries, strawberries, and honey in a saucepan over medium heat until berries are soft, about 15 minutes. Lightly crush berries with a fork or masher.
• Stir chia seed mixture into berry mixture. Remove from heat and let cool for at least 10 minutes.

BLUEBERRY CHIA JAM

Steps:

• Combine blueberries and 3 tablespoons maple syrup in a medium non-stick saucepan over medium heat and bring to a low boil. Reduce heat slightly and simmer about 5 minutes, stirring frequently, or until all berries have turned dark and shiny, like little marbles. Mash with a potato masher, leaving some berries whole for texture.
• Stir in chia seeds and reduce heat to low. Let simmer about 15 minutes, stirring frequently, or until thickened--it will continue to thicken in the fridge.
• Remove from the heat and stir in the vanilla extract.

BLUEBERRY CHIA JAM

Steps:

• Add all ingredients into a small pot on medium heat, stir while you allow the berries to defrost.
• Once the berries are defrosted, use a potato masher to begin smashing the blueberries. Once all the blueberries are pressed, the mixture will have a ton of liquid. Bring the mixture to a boil on high, then lower the heat to medium-low to simmer.
• Continue stirring for 5-10 minutes until the liquid is mostly absorbed and the mixture is thickened. If the mixture starts to burn, turn down the heat to low. The mixture should resemble a semi runny jam-like texture when done. You can eat it now, but most people prefer it chilled. It will also gel up further as it cools.
• Remove from heat and place in a mason jar or other jam container and place the container in the fridge for at least 2 hours.

BLUEBERRY CHIA JAM (EASY SMALL BATCH)

Steps:

• In a small pot, add the blueberries and turn on the stove to medium-high heat. Once the fruits are starting to break up and release some of their juice (about 5 min), then use a potato masher to mash the berry to a saucy consistency (or use a wooden spoon).
• Once the fruits are mostly broken down to a coarse purée, then remove from the heat, add the maple syrup and chia seeds, stir and let it completely cool down. Best result if transferred in the fridge and allowed to cool for at least 4 hours (I do overnight).