Blueberry Chia Seed Jam
Berry season is back!! I was nomming on some delicious blueberries and dreaming of this Blueberry-chia seed jam I made last summer from Bon Appetit. Kevin’s parents got me a subscription as a gift a while back and we have had so much fun trying new recipes. Cooking together has always been our designated time to be together and catch up on each others days, even when we are on opposite schedules. Special shout out, Kevin always does the dishes. It is magical.
As an added bonus, turn it into easy-peasy lemon-squeezy ice cream that looks really fancy! Just soften 1 pint of your favorite vanilla ice cream in the refrigerator for 20 minutes, then scoop out into a bowl and gently fold in 1/4 cup of jam until you achieve your desired swirl. Transfer the ice cream to an 8½x4½” loaf pan and smooth the top. Cover and freeze.
We had friends over for a barbecue and paired this ice cream with simple fruit tarts for a fresh, summer dessert. It wasn’t actually 4th of July, but now looking back at these photos it would be a perfect Independence Day dessert! The jam is also delicious on scones, mixed into plain yogurt, or topping good ol’ fashioned toast.
- 3 cups fresh (or frozen and thawed) blueberries
- 2 tsp finely grated lemon zest
- 1/4 cup fresh lemon juice
- 3 tablespoons (or more) pure maple syrup
- 1/4 cup chia seeds
- Bring the blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst (about 5 min).
- Use a spoon to lightly mash about half of the berries to release the juices. Increase heat to medium-high and bring to boil.
- Cook, stirring occasionally, until juices are reduced by half (5-10 minutes).
- Remove the jam from heat, taste and add a bit more maple syrup if you prefer sweeter jam.
- Return to boil, then stir in chia seeds. Cook 1 minute to soften the seeds.
- Let jam cool slightly then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
- Makes about 1.5 cups.
- Jam can be made 2 weeks ahead. Store in refrigerator, or freeze up to 2 months.