I was a picky eater as a kid. I’ve already talked about how I was the Italian kid who couldn’t stomach tomatoes, but I was also pretty picky with lunchtime sandwiches. Other kids would bring peanut butter and jelly sandwiches to school, but I never really liked jelly, so it was all peanut butter for me. Now, as an adult who runs and sometimes needs quick fuel early in the morning, jelly is my jam (pun intended).
The thing is…most jarred jellies and jams are quite gross. I still standby my younger dislike of that sugar-laden slop in a jar. And the thought of making jam and dealing with the whole canning process is a bit overwhelming. That’s why I created this simple 3-ingredient Blueberry Chia Maple Jam.
It’s as simple as putting all the ingredients in a sauce-pan, simmering and eating. Rather than the traditional grape or strawberry jelly, I opted for seasonal blueberries here. The chia seeds combine with the mashed blueberries, water and maple syrup to create the jelly. And the best part is that it’s naturally sweetened with just a hint of pure maple syrup. Use it to top your morning toast or drop a dollop in your oatmeal for a nice twist.
Blueberry Chia Jam
- 1 cup blueberries
- 1 tablespoon chia seeds
- 1/4 cup + 2 tablespoons water
- 1 tablespoon pure maple syrup
Put all the ingredients in a small saucepan and bring to a low boil. Reduce heat to simmer. Cook for 7-9 minutes or until the blueberries start to break down.