Spiced Blueberry Chia Jam
This jam recipe is something I pride myself over, I've jammed for friends, given away countless mason jars full of the delicious goodness. It's an easy way to reduce sugar and to be quite frank, making jam easier than it seems. This particular recipe has no sugar added and is flavoured naturally with the yumminess of Nova Scotia blueberries! Not only is this spiced blueberry jam PACKED with flavour, its also full of antioxidants and omega-fatty acids, your taste buds will LOVE it but so will your body!
I've been making jam for YEARS, I started off making strawberry lemon jam, and slowly began to realize the potential for flavour using other varieties of berries and spices. The blueberry jam is probably my favourite because its the most diverse and can be used for savoury and sweet treats! Goes well with baked brie, sandwiches, toppings for coconut chia pudding! That's why this particular recipe is a BASIC staple that everyone should make and store in their refrigerators.
I prefer to use frozen berries for jam, the flavour is a little less acidic and the access liquid thats frozen in the berries helps for reducing. You just need a` medium saucepan, and an ~optional~ blender or food processor for this jam.
1 cup frozen blueberries
1/2 cup frozen tart cherries (normal cherries or even raspberries)
2 tbsp black chia seeds
1 tsp cinnamon
1 tsp clove
1 tsp nutmeg
1/2 tsp cayenne powder (optional)
Place the frozen blueberries and raspberries in a medium saucepan. You'll want to reduce the berries, to do this, have the temperature on low-medium heat for about 30 mins, stirring occasionally. There will be a reduced amount of liquid over this time - hence the term reduction.
Once the berries are reduced, squeeze half a lemon into the saucepan and stir, you'll see the mix becoming less viscous and more gooey.
Add the spices and chia, stir until incorporated.
Depending on your preference for consistency of jam, you can lightly blend the mix to remove the little berries for a smooth or you can leave it for a fuller consistency. I prefer to lightly pulse the mix, it gives me the best of box worlds!
Place the mix into a mason jar (or a glass jar with a lid - old pasta sauce jars work just fine! Let the chia bloom for at least 3 hours before enjoying!
Stores for 3-4 weeks.
Let me know if you have questions regarding JAMMING! I know it's daunting but this recipe is easier than most!! It's so worth it!