Don’t worry if this looks a little runny when it’s hot. The chia seeds will plump as the jam cools, thickening it considerably.
Recipe information
Yield
Makes about 1½ cups
Ingredients
3
2
¼
3
¼
Preparation
Step 1
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.
Step 2
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.
Step 3
Do Ahead: Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months.
Nutrition Per Serving
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Reviews (16)
Back to Topmade this to go with a batch of pancakes. actually used a cherry/berry mix, but it's delicious. i imagine with wild blueberries it'd be amazing. can't wait to eat my way through the batch.
wheres_the_veg
NJ
8/24/2020
Really good and so easy! The chia seeds give the jam a yummy jelly-like texture. I think I reduced it a little too much personally, but it still tastes amazing. The lemon taste does get a bit stronger over time. I love slathering a thick layer of this over my toast every morning 🤗
Anonymous
8/5/2021