Chia jam
25.03.2017
This is a sweet jam, free of refined sugar, with an extra boost from chia seeds. Every so often, I’ll make a jar that I’ll undoubtedly eat within a week. It’s tasty on a cracker, but it’s also great in oatmeal or as a topping for muffins, cake or on these breakfast waffles.
Prep time
+/- 30 minutes
Portion
1 small pot
Shelf life
+/- 1 week in an airtight container in the fridge
Supplies
saucepan
Ingredients
+/- 30 minutes
Portion
1 small pot
Shelf life
+/- 1 week in an airtight container in the fridge
Supplies
saucepan
Ingredients
300 grams fresh or frozen blueberries
3 tablespoons maple syrup, or to taste
2 ½ tablespoons chia seeds
1 teaspoon vanilla extract or powder, unsweetened
Such a yummy topping on muffins, oatmeal or waffles!
Method
Bring the blueberries and the maple syrup to a boil. Stir regularly and simmer for five minutes on low heat. Puree the blueberries using a potato masher or a fork and then stir in the chia seeds. Continue simmering for another 15 minutes on low heat, stirring often. Remove from the heat once the mixture begins to thicken and add the vanilla extract. If you think it needs more sweetness, you can add a bit more maple syrup.
Bring the blueberries and the maple syrup to a boil. Stir regularly and simmer for five minutes on low heat. Puree the blueberries using a potato masher or a fork and then stir in the chia seeds. Continue simmering for another 15 minutes on low heat, stirring often. Remove from the heat once the mixture begins to thicken and add the vanilla extract. If you think it needs more sweetness, you can add a bit more maple syrup.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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