Here is a quick healthy blueberry jam recipe that won’t spike your blood sugar and is perfect topped onto my almond and vanilla scones. Most traditional jams are made from 1 part fruit to 1 part sugar, then reduced down for about an hour or until thick and syrupy. My version is basically just fruit, scented with a hint of vanilla, lemon and honey or stevia. This all goes into a small pot and simmered over a low heat until the moisture starts to release from the blueberries and forms a gorgeous shade of midnight blue. If you’re using fresh blueberries, you may need to add a splash of apple juice or puree to get the consistency you need. Now you add the chia seed which will help thicken and jell the jam as it cools in the fridge. Give it about 1 hour to fully develop. You can also use apple or pear puree to help thicken your jam if you don’t want to use chia. Make sure to taste it and adjust any flavour components to suit your taste. This delicious jam lasts for about 1 week in the fridge. Top onto my fresh baked almond and vanilla scones or eat it straight out of the jar if you need a sweet fix.
300 g (10 1/2 oz) frozen or fresh blueberries
1 tablespoon honey or a little stevia to sweeten
juice from ½ lemon
1 teaspoon vanilla extract or paste
1 ½ tablespoons ground or whole chia seed
Combine blueberries, honey, lemon juice and vanilla.
Simmer over a low heat for 5 minutes until the mixture looks syrupy.
Add the chia seeds and mix through.
Remove from the heat and allow to sit for 5 minutes before placing into the fridge.
Rest for 1 hour until the jam forms a lovely jell like consistency.
Spoon into a clean glass jar and use as required.
Nutrition per serve:
Protein: 0.4 g
Total fat: 0.4 g
Saturated: 0 g
Carbs: 4.7 g
Fiber: 0.9 g
Serving suggestions and notes:
Serve with almond and vanilla scones or gluten free banana bread
Enjoy with whole grain sourdough and a little ricotta or almond butter.
Spoon over oatmeal power porridge or Oatmeal Ricotta Pancakes
If you can’t get chia seeds, another way to thicken this jam is to add 1/2 cup apple puree.