A thick, creamy, sticky, sweet, and refined sugar-free blueberry jam made with chia seeds for a natural binder. Perfect for toasts, yogurt, pancakes, waffles, or as a cake filling.
Wash and rinse blueberries in cold water. Place them into a small sauce pan over medium heat and add the honey and fresh lemon juice. Mix as you go, first with a spoon and then use a potato masher (once they’ve softened) to muddle and mash about half of them. I like my jam with texture & big fruit chunks. When the syrupy mixture starts to boil + bubble, lower the heat and add the chia seeds. Chia acts a binder (instead of pectin) and holds the jam together nicely. It may seem runny while hot, but as the jam cools, it thickens beautifully. Stir over low heat for ~15-20 mins and remove from the stove. Allow the jam to cool to room temp in order to solidify, place into a glass jar with a lid and into your fridge it goes. It achieves the best texture after ~4-6 hours! It keeps well for about 5-6 days, always keep refrigerated!
