Blueberry Muffin Chia Jam (Edit recipe)

The perfect summery fruit spread that's so easy to make! I like to swirl this jam over nut butter on toast, into yogurt, grilled PB&J style, or just spooning it straight out of the jar because it's that good. This jam actually tastes better the next day, after it's cooled and the flavors get to know each other better!

5 minutes

15 minutes to 20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	54
Fat:	1 g
Carbohydrates:	10 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	90 mg
Fiber:	3 g
Sugars:	6 g
Calculated for total recipe.

by Pooja Parikh

Serves: 12-16

Ingredients

2 cups Blueberries, fresh or frozen
1 cup Water
3-4 Tbsp Pure Maple Syrup, (depending on taste)
1 Tbsp Ground Cinnamon
1/4 cup Chia Seeds
1/2 tsp Salt
2 tsp Vanilla Extract
1 Tbsp Lemon zest
2 Tbsp Lemon Juice

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add blueberries, water, and maple syrup to a pot and bring to a simmer over medium heat on the stovetop.
After 5 minutes or so, use a wooden spoon or potato masher to mash the blueberries well, then continue simmering for another 5 minutes.
Add the chia seeds, salt, and cinnamon, and allow the mixture to thicken, stirring frequently.
Once the mixture has begun to thicken, add the remaining ingredients and simmer for about 5 more minutes (this allows the flavors to come together).
Transfer to jars, allow to cool on the countertop, then store in the fridge.