- 1
- 5 mins
- 245 mins
Ingredients
- 2 cups fresh blueberries
- 1/4 cup chia seeds
- 2-3 T maple syrup
Preparation
Step 1
Combine all ingredients in a food processor
and pulse until everything is well mixed.
Put the mixture in a covered container and place in the fridge for a good 3 to 4 hours.
Once it’s set, use it as a topping for yogurt, on toast or even on waffles instead of syrup. My two year old absolutely loved it. Then again she does love anything chia seed related. She tears up my chia seed pudding. Enjoy!
I make jam every year. And I was trying to figure out how I’d do it without refined sugars…because it’s pretty much a chemistry experiment with little wiggle room, you know? So, I thought of honey or maple syrup, but wasn’t sure if it would gel. CHIA SEEDS! Why on earth didn’t I think of that?! They have the texture of raspberry seeds anyway.
I have friends and family who await my jam combos each summer (they start asking “So…is it jam time yet?” around now)….so I don’t know if they will go for this. I may make classic jam (unless I find a link to replacing the sugar itself with a better option). But I’ll be making Chia versions as well for certain–at least for my crew and even to share with my diabetic father in law. He can have a tiny bit of natural sugars, like this! I don’t think he’s ever seen a Chia seed before though, so maybe I’ll make him raspberry and he’ll think it’s raspberry seeds.