Autumn Spiced Blueberry Chia Jam
250mL mason jar
- 2 cups FROZEN B.C. Blueberries
- 2 Tbsp. chia seeds
- ½ Tbsp. lemon juice
- 2 Tbsp. maple syrup
- ½ tsp. vanilla extract
- ¼ tsp. cinnamon
- 1/8 tsp. cardamom
- 1/8 tsp. nutmeg
- Place frozen B.C. blueberries into a pan on the stove top at medium heat. Allow berries to defrost for 3 minutes, stirring frequently
- Add chia seeds and lemon juice to the blueberry pan, continuing to stir
- As soon as the mixture comes to a bubble, reduce heat to low
- Stir in the maple syrup, vanilla, and spices. Allow mixture to simmer on low heat for 10 minutes. The liquid should be reduced and the mixture should be well incorporated.
- Allow to cool for 15 minutes
- Pour cooled blueberry mixture into a blender and blend on low for 1 minute. You want the chia seeds to be blended up, and the jam to be a thick homogenous texture.
- Pour into a glass mason jar and seal with a lid.
- Store in the fridge for up to 2 weeks. Any longer you should freeze it.
Note: if after the 15 minutes of cooling your liquid is still not reduced, feel free to drain additional juices using a sieve.
- Serve on sourdough toast with a drizzle of nut butter on top
- Serve on “yam toasts.” Make these by cutting a yam into thin slices length wise. Poke a few holes in each of the slices with a fork. Place on a cookie tray and drizzle yams with oil and a sprinkle of water. Bake in the oven at 350oF for 35 minutes (or until fork tender). Spread chia jam on top along with a drizzle of tahini and a sprinkle of hemp hearts
- Serve on crackers along with your favourite nut based or goat cheese
- Add a scoop of chia jam to your bowl of oatmeal