Now, this isn’t your run-of-the mill jam recipe. It’s simple and doesn’t involve any cooking. My kinda jam!
I’m not a massive toast fan anymore, so tend to not eat too much of this fruity, sticky treat. I like a dollop of it on my porridge now and again. But since making this recipe, I can’t stop eating it, thickly spread over a good bit of toasted bread!
My mother informed me that it should be called a ‘conserve’ and not a jam, as the sugar content this recipe is low/ non-existent. But jam just has a better ring to it really, doesn’t it? Plus I didn’t even know what a conserve was until she told me.
This jam is so easy to make, refined sugar-free, and contains a whole load of minerals, vitamins and anti-oxidants.
Blueberry Chia Jam
2 tablespoons Chia seeds
2 tablespoons water
1 teaspoon Agave (optional)
Add blueberries to a blender and blend until you have a paste. Scrape blueberry mix into a bowl.
Add the chia seeds and water. Mix well for a few minutes, making sure the seeds are evenly distributed throughout the mixture.
Add agave if using, and mix again.
Add to a jar / container and refrigerate overnight.
By the morning, the seeds will have swollen and your jam will be ready to rock!
Keep refrigerated in a sealed jar, and consume within 4-5 days.