Cinnamon Blueberry Chia Jam Recipe
This chia seed jam is perfect on top of oatmeal, in your peanut butter and jelly sandwiches, or even added to smoothies.
Not only does the cinnamon add a nice warming touch, but it also supports blood sugar balance - perfect for your breakfast to keep your energy sustained.
Rather than using pectin to thicken up this recipe, I have gone with chia seeds. They provide a nice texture and a good dose of healthy fats.
The best part? Frozen BC blueberries work amazing in this recipe, so you can make this jam all winter long.
2 cups frozen BC Blueberries
2 tablespoons maple syrup
2 tablespoons chia seeds
1 teaspoon cinnamon
In a small saucepan, combine all ingredients besides the chia seeds on a medium to high heat and stir until fully incorporated. Keep on heat for five minutes until jam begins to bubble and water is released from the frozen blueberries. Once jam is bubbling, stir continuously for another one to two minutes until slightly reduced, and then remove from heat. Add in the chia seeds, stir completely, and allow to cool. Once cool, store in a mason jar in fridge.