Just call me Martha…
This lil recipe took maybe 20 mins to make and is seriously so good I can’t even stand it! Not only did I have all 4 of the ingredients in my kitchen already, I also had a clean glass jar waiting to be filled! (seriously, my life is crazy right now so the fact that these things came together is a huge deal to me). Anywhoo, I adapted this recipe from the back of Bob’s Redmill Chia Seed. It’s gluten-free, high fiber, lactose free, low cal, low carb, low-fat, soy free, vegan and DELICIOUS. It received the Boyfriend and Sister Stamps of Approval (which are hard to come by). Added bonus, no canning means you won’t be giving anyone botulism! Hooray. It would be great on muffins, toast, in place of syrup over pancakes, over some Greek yogurt or just on a spoon because maybe you haven’t been to the grocery store in a while and you’re just really excited that you made jam! Blueberry Chia Jam adapted from Bob’s Redmill recipe
- 1 1/2 cups fresh blueberries
- 1/8 cup Agave Nectar
- 1/8 cup Chia Seed
- 1/4 tsp Vanilla Extract
Combine berries and agave in a small saucepan. Cook over medium heat until berries begin to soften and burst, about 5 minute.
Add chia seeds and cook until very thick, about 15 minutes. Stir often. Optional: lick spoon until mouth turns blue.
Remove from heat and let cool then add vanilla extract. Step 4