This tangy blueberry chia jam is one of my go-to staples when I'm cutting back on sugar. Thanks to the chia seeds, it's naturally thickened and packed with fiber—plus it's full of bright, fresh flavor. When I want to start the day off right, I layer it on my Gluten Free Seed Bread with a bit of salted butter and homemade hazelnut spread. It's a satisfying, nutrient-dense breakfast that keeps me full and energized.
It also makes a great mix-in to turn plain yogurt into a quick blueberry yogurt.
Ingredients (makes one jar):
- 2 cups frozen blueberries (8 ounces)
- 1/4 cup lemon juice (2 ounces)
- 1/4 cup erythritol
- 1 tbsp water
- zest from one lemon
- 2 tbsp chia seeds
Instructions:
In a small saucepan, combine the frozen blueberries, lemon juice, water, and erythrito.
Bring to a strong simmer over medium heat, then reduce to medium-low and simmer uncovered for about 10 minutes, stirring occasionally.
Remove from heat and blend the mixture lightly using an immersion blender (or transfer to a blender) until you reach your desired consistency.
Stir in the chia seeds and lemon zest until fully combined.
Pour the jam into a clean, sterilized jar and let it cool to room temperature before refrigerating. The jam will thicken as it chills.