Today is a guest post – of sorts – from Jane Barthelemy, whose new book Good Morning Paleo I‘ll be reviewing tomorrow.
This delicious, easy and healthy jam recipe is from that very same book and Hubs and I gave it a big seal of approval.
You can’t beat in-season blueberries but now that I’ve seen how simple this is to make, I’m going to go crazy adapting it to other fruits.
Pineapple jam! Apple jam! Peach jam! A whole world of exploration awaits….
And now over to Jane, and the recipe:
Blueberry Chia Jam
*From Good Morning Paleo by Jane Barthelemy. Reprinted with permission from Da Capo Lifelong 2014.
Blended blueberries with chia seeds is the best jam in the world. Even better, you can enjoy it in minutes. Freeze leftover jam in an ice cube tray overnight, then store cubes in a freezer bag for up to 6 weeks, so you can pull out a cube at a time.
Yield: 3/4 cup jam • Equipment: Small blender or food processor
- 1cup blueberries, fresh, or frozen, thawed, and very well drained
- 11/2 teaspoons vanilla
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- Sweetener is optional, 0 to 2 tablespoons (TMBL note: I used 1 1/2 tbsps of raw honey)
- 11/2 tablespoons whole black chia seeds
- In a food processor or small blender, mix the blueberries, vanilla, zest, lemon juice and sweetener until smooth and liquefied.
- Add the chia seeds and process again. Let the jam sit in the machine for 10 minutes to thicken. Then process again until it is as smooth as possible. Serve.
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