Making Blueberry Chia Jam

It must be blueberry season. They’ve been abundant at the grocery store and I can’t stop buying them. I can only eat so many with breakfast and my summer Vegetarian Times magazine had a collection of blueberry recipes. I made the blueberry chia jam – it’s a refrigerator jam with only minimal sugar so it’s much healthier than store bought jam.

I followed the recipe and didn’t add any extra maple syrup after it cooled. If I make this again, I’ll probably use our vast supply of honey to sweeten the jam.BlueberryJam-2 BlueberryJam-3 BlueberryJam-4This was my first experience cooking with chia seeds. They thickened the jam, but are soft and you can’t even tell that you’re eating them.BlueberryJam-5

It was great on toast, either plain or over some cream cheese. I also drizzled some extra honey over the jam sometimes when I wanted it to be sweeter. I’d definitely make this recipe again.BlueberryJam-6 BlueberryJam-7

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