I first got the idea of doing a chia seed jam from my friend Miryam over at eatgood4life.com. Did I mention she is also selling an ebook? Check it out if you get the chance. Her recipes are great! Anyway, she came up with this recipe and I knew I had to make it! I used blueberry instead of raspberry for mine.
On Saturday, we picked up our co-op basket. This week, there was an optional add-on for 12 pints of organic blueberries. So we took it! I already had used some of them to make my Grain Free Blueberry Tart. So with some of the remaining blueberries, I made this jam. Adapted from eatgood4life.com
Blueberry Chia Jam
- Combine all ingredients in a food processor and pulse until everything is well mixed.
- Put the mixture in a covered container and place in the fridge for a good 3 to 4 hours.
Once it’s set, use it as a topping for yogurt, on toast or even on waffles instead of syrup. My two year old absolutely loved it. Then again she does love anything chia seed related. She tears up my chia seed pudding. Enjoy!