Our recent trip to the Starkey Blueberry Farm left us with TWELVE pounds of blueberries! (But how could I say “no” to a seventeen year old boy who was ecstatic about picking blueberries?) The blueberries were huge, plump, and delicious, and everyone loved snacking on them. Yet, I knew we would not be able to eat them all before spoiling. We created several delicious treats such as blueberry cobbler, blueberry pancakes, and blueberry shortcakes. I even put four pounds of them into the dehydrator! But we still had a lot to eat. What better way to eat them, than to turn them into Blueberry-Chia Jam? By using chia seeds to thicken the fruit, it simplified the jam making. I was able to make a quick, stovetop jam that will keep in the fridge for a week or more… if it lasts that long! Try this jam with any fresh berry, even better if it is from a U-pick farm!
- 4 cups fresh blueberries
- 1/4 cup sugar
- 1/4 cup chia seeds
- Combine the blueberries and the sugar in a saucepan. Cook over medium heat until the blueberries start to break down, about 5 minutes.
- Add the chia seeds, and cook, stirring occasionally for 10-15 minutes until thickened (jam will thicken more after cooling).
- Transfer the jam to a jar or container and let cool. Cover and refrigerate. Should keep one week in the refrigerator.