“Why would you bother to make your own jam?” I hear you ask.
There’s one good reason. Shop-bought jams contain 50-60% sugar and less than 50% fruit. The jam you and I are going to make has no refined sugar in it and it still tastes delicious.
Oh, there’s another good reason to make this jam. It’s ridiculously easy – this recipe has only four ingredients. You can look like a cooking genius with no real effort 🙂
Ready to give it a go now?
- 2½ cups fresh blueberries
- 1 tablespoon of maple syrup, plus more to taste
- 1 vanilla pod, seeds scraped out and the pod reserved
- 4 teaspoons of chia seeds
Combine blueberries, maple syrup, and vanilla seeds and pod in small saucepan, and bring to a simmer. Reduce heat to medium-low, and simmer for 10 minutes until the blueberries burst and mixture is juicy. Remove from heat.
Stir chia seeds into blueberry mixture (be sure they are well distributed and not clumping together). Pour mixture into wide-mouth jar or bowl.
Stir the blueberry-chia mixture once it has stopped steaming, then refrigerate for 3-4 hours, or overnight. Remove the vanilla pod and sweeten with more maple syrup if required.
- This jam lasts for about a week in the fridge.
- It’s equally as good made with strawberries instead of blueberries.
- Thanks to The Vegetarian Times for the inspiration.