Life changing occasions are few in number. Hence, when even a small thing techniques you, it must be embraced. And as of the other day? I’m embracing Blueberry Chia Jam.
Can jam really be lifestyle changing you ask?? In cases like this… yes.<img src="http://img.lezuocai.cn/recipe/cover/01/gntkm4qxe5e.jpg_w850.jpg" alt="recipe: fried chicken feet with soy sauce” style=”max-width:400px;float:left;padding:10px 10px 10px 0px;border:0px;”> The truth is, chicken feet for puppies a few 35+ years I’ve eaten my much loved PBJ with apricot jam multiple occasions weekly. This luscious combo has stood the check of period and is becoming something I truly crave. Until, this occurred.
A visit to an area organic U-Pick Blueberry Farm ( Fairfield Farms – Pauma Valley ) found me personally with some 20 pounds of new, perfectly ripe, pop in your mouth blueberries. Our successful (and most heavenly) Blueberry Maple Syrup acquired my daughter eating the syrup with a spoon and musing how the syrup would taste perfectly fabulous on the PBJ. Hmmm… why not change the syrup into jam?
With the well known health benefits of the antioxidant-rich, deeply hued berries, my goal with this jam became keeping the fabulous taste without filling my jam with granulated sugars or boxed pectin powders.
A straightforward answer brought rich maple syrup (filled with polyphenols, zinc and maganese) like a sweetener and protein-packed, calcium-filled chia seed to thicken.
Simmering the ingredients for a mere 20 minutes, the berries softened, then popped and the chia swelled right into a fabulously thick jam. Aromas of summer wafted through our kitchen as we jarred our jam to chill.
The next day I took a chance. Forgoing my usual shop bought apricot jam, I slathered almond butter and the new blueberry chia edition on top of my freshly baked, warm pita and after one bite, my entire life has been forever changed.
Bursting with a rich blueberry taste, this jam doesn’t provide the cloying sweetness of store-bought versions, but instead the satisfying tastes of real fruit. The maple syrup sweetens softly while offering the jam a rich coating of depth, as well as the chia provides a lovely structure along with its multiple health benefits. I am sorry apricot, it’s been an excellent 35 years, but there’s a new jam around. Blueberry Chia is here now to stay.
Blueberry Chia Jam
1/4 cup real maple syrup, preferably the richer Quality B
1/4 cup chia seed
pinch of salt (optional)
Place blueberries and maple syrup into a saucepan over medium heat and bring to a simmer. Stir occasionally until the berries soften and commence to pop.
Add the chia seeds and pinch of salt if preferred, and reduce heat up slightly. Continue steadily to simmer, stirring sometimes, until the mixture becomes dense – 15-20 a few minutes. (For actually thicker jam give it another five minutes or so… keep a close eyes though as jam reduces so as not to burn off. Reduce heat to low if necessary).
Remove from warmth and spoon into jars. Allow to great, then cover and place within the fridge to chill. Jam will stay fresh a week or two… but ours didn’t allow it to be past 5 days before we needed a fresh batch. #heavenly
Posted by Kim Kelly at 4:39 PM