Wednesday, 19 August 2015

Blueberry chia jam

I love blueberries, they feature heavily in my breakfasts and smoothies. I always have a bag in the freezer, its so cheap to but them this way and using them frozen in smoothies keeps the smoothies cold and creamy. 

Using chia seed to set fruits into a 'jam' is quick and results in a healthy jam not laden with refined sugar.

Blueberry Chia Jam

250g blueberries, fresh or frozen 
25g chia seeds
tablespoon of lemon juice

Place the blueberries into a saucepan and cook over a medium heat for 5-8 minutes, stirring occasionally. They should release quite a lot of liquid.

Add the chia seeds, stir to combine and continue to cook for 5-10 minutes, stirring occasionally to stop it sticking.  Cook until it has thickened and looks a jammy consistency.

Transfer to a sterilised jar and keep in the fridge. 

I love this jam as it is, if you need it a little sweeter, this may depend on your blueberries, add 1-2 tsp maple syrup to taste when you are first simmering the blueberries. 

I had this jam for breakfast a number of ways. I topped almond overnight oats (using this homemade almond butter) with pear and blueberry chia jam.

I made almond chia pudding topped with pear and blueberry chia jam, this was amazing. 

I also made cinnamon porridge and topped with pear and blueberry chia jam. 

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