This low-sugar blueberry chia seed jam will blow your mind.
I’ve been trying to cut back on sugar for a while and this blueberry and chia seed jam is just the ticket. I’ve often used chia seeds in cooking and they make a great egg replacement in vegan pancakes or other baking. However, I never would have thought to use it to make other gloopy things like jam!
I would not have guessed that chia seed jam was, or even could be, a thing. To me, jam is sugary and rarely has actual fruit in. Chia seed jam, however, is mostly fruit, naturally sweetened and packed full of nutrients. I scrambled together some vegan scones to have with my blueberry jam and some whipped cream and was blown away!
This jam is preservative free, so keep it in the fridge and eat it quickly. Not that it’ll be an issue. The brown rice syrup gives this jam a lovely smoothness without being too sweet. The ultimate test for any recipe like this is “what does everyone else think?”. Well, look below to find out:
Ian: It’s a good way to get extra fruit in.
Rhian: I love it!
Caden: It’s yummy!
Shane: (after throwing a wobbly for ages because it had fruit in it, before eventually trying it) I love it!
Blueberry Chia Seed Jam (Vegan, GF)
I love this jam and I know you will too. Spread on toast, stir into your morning porridge or load up your vegan pancakes with jam and lashings of vegan squirty cream for extra indulgence!
- 3 cups blueberries
- 2 tbsp chia seeds (buy them in bulk here)
- Brown rice syrup, xylitol, or your favourite sweetener; to taste
- Add the blueberries and your sweetener of choice to a pan; gently boiling until gloopy.
- Add the chia seeds and leave to set before spooning into your favourite jars. This will last a week in the fridge, and it hasn’t gone longer without us finishing the batch!
Read next: 7 Vegan Breakfast In Bed Ideas
What would you make a chia seed jam with? Let me know in the comments!