We’ve been trying to cut down on our consumption of refined sugar lately, and while we’re doing okay with snacks and baking (lots of excuses to try new sugar free cookie & cake recipes!), one thing we’ve struggled with is jam. We eat muesli, granola or porridge most mornings – we love us some oats – but you can’t beat jam on toast for a leisurely weekend breakfast. Store bought jam is chock full of sugar though, as are most home made jam recipes. Then I came across a recipe for strawberry chia jam in one of my cookbooks, but my 4 year old said “imagine if we made blueberry jam instead!” So we did.
(makes one jar of jam)
- 2 cups frozen blueberries
- juice of 2 limes
- 4 Tbsp maple sirup
- 4 Tbsp chia seeds
- Put the blueberries and lime juice in a small saucepan over a low heat, and gently cook for 5-10 minutes until the blueberries start to break down.
- Puree the blueberries with a blender stick.
- Mix in the maple sirup and chia seeds and decant in to a clean jam jar (I rinse mine out with boiling water beforehand).
- Leave to cool, then transfer the cooled jar to the fridge over night.
- Voila! Blueberry jam.
The jam won’t be quite as set as store bought jam, and it won’t last as long either as there are no preservatives in it. But it should be good in the fridge for a week at least – ours has never lasted longer than that! Better to make a fresh batch each weekend, than to make too much at once. It’s lovely stirred into a bowl of Greek yoghurt too, topped with some extra blueberries.
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