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Blueberry vanilla chia jam

August 31, 2012

Blueberry Vanilla Chia Jam

I have recently been turned onto chia seeds and hemp seeds, and have tried to make them part of our diet.  If you haven’t heard, both seeds are known as super foods.  They give you omega fatty acids that many of us are lacking in our normal diets, plus fiber, protein, calcium, and antioxidants.  And that’s not all.  Just google either and you’ll find that there are hosts of other benefits!  They really are a super food, all packed into a tiny seed.

Chia seeds absorb whatever they’re paired with and become gel-like, which makes them perfect for this jam, but also good for adding to puddings and oatmeal.  Hemp seed, on the other hand, reminds me of a softer, smaller version of a sunflower seed.  They are great for tossing into smoothies or sprinkling over cereal and salad.

But back to this blueberry chia jam.  I love it mixed into refrigerator oatmeal or as a topping for toast or pancakes.  Even though the original recipe calls for fresh berries, I used frozen wild blueberries.  I didn’t make enough this time to freeze any, but I plan to do that next time.  I also want to try other fruits, like strawberries and cherries, and since frozen fruit worked so well, I can make this any time of year.  Love that!

Recipe:  Blueberry Vanilla Chia Jam

(from Oh She Glows)

3 c. blueberries, frozen or fresh
3-4 Tbsp. pure maple syrup, to taste
2 Tbsp. chia seeds
1/2 tsp. pure vanilla extract

“In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil.  Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes.  Lightly mash the blueberries with a potato masher or fork, leaving some for texture.

Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes.  Stir frequently so it doesn’t stick to the pot.

Once the jam is thick, remove from heat and stir in the vanilla extract.  Add more maple syrup to taste if desired.  The jam should keep for at least a week in an air-tight container in the fridge.”

 

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5 Comments leave one →
  1. August 31, 2012 8:43 am

    I’ve had the hemp seeds but have yet tried the chia seeds and I am seeing them around a lot lately. Will have to hunt some down and give them a try. Neat idea to put them in jam!

  2. ModernAlice permalink
    August 31, 2012 2:54 pm

    This sounds delicious! I’m alway exited to find nan recipes without added pectin. I want to try this out with some strawberries and fresh ginger. Hopefully it will still work!

  3. Vicki permalink
    September 1, 2012 8:33 pm

    Hi! Ended up here because i saw your frozen blueberry yogurt on pinterest. And then today is blueberry jam day. Love blueberries any way any how. Then i saw your post about asking to use your pics. Does that include pins?

  4. oneordinaryday permalink
    September 2, 2012 7:09 am

    Vicki – I’m happy you found my blog and hope you’ll subscribe or visit regularly. :) Please pin anything you like. I was referring to posting my photos on other blogs, not Pinterest. I’ve had some issues with folks using my photos as their own. Anyway, happy pinning!!
    ~ Michelle

  5. September 2, 2012 10:41 am

    love this idea….definitely will try to make this soon…just bought some chia seeds and was trying to find ways to cook with them, Thanks! I just started a health blog and posted an article on the benefits on chia seeds…you should check it out!

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