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.
Ingredients
Makes about 1 1/2 cups
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.
Do Ahead
Step 3
Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months.
To turn the jam into a summery dessert, fold 1/4 cup jam into 1 pint of softened vanilla ice cream until streaks form. Cover and freeze until scoopable.
Leave a Review
Reviews (4)
Back to TopEasy and I loved that the sweetness comes from maple syrup! So good and quick! I'll make it any time I have blueberries!
jdengler
Haddon Township, NJ
7/5/2021
Really good recipe - Question: In the nutritional info I see there are no vitamins listed, none at all? Perhaps because the cooking destroys the anti-oxidants present in the fresh fruit? Or did they omit the info?
Anonymous
Italy
8/18/2019
I left out the chia seeds and it was still delicious! Oh my! So good.
foofoodie
3/31/2018
All the great flavour of blueberry with an added seedy crunch from the chia. Goes great with multigrain bagels for a seedy breakfast
Anonymous
Calgary, Canada
8/2/2016
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