An easy and quick to make sweet vegan, refined sugar-free, egg-free, dairy-free, oil-free and gluten-free jam spread that’s much healthier for you and your family than store-bought jams. It is so delicious you can even eat it on its own!
Wash fresh ripe blueberries well then place the blueberries into a small pot. Smash the blueberries with a fork and heat on a medium-high heat until gently bubbling and simmering.
Once the heated mashed blueberries in the pot start to bubble and simmer, cook them for about 5 minutes, keeping them lightly simmering. Use a fork to mash up any remaining whole blueberries in the pot, until you can see all the blueberries are mashed and well cooked through.
Add in the 1 tablespoon of chia seeds and stir well to combine. Let the mixture continue to lightly bubble and simmer on the stove for an additional 5 minutes, as this helps the mixture to thicken up.
Transfer this mixture into a lidded glass mason jar, and store in the refrigerator until a jam texture is formed (you may not have to wait very long!). The blueberry mixture will thicken up very nicely as it cools down. Then start using and enjoying!
This jam will keep well refrigerated for at least 5 – 7 days. Freeze what you won’t use immediately in a lidded glass jar or freezer safe container to thaw and use at a later date as desired.
If you are using frozen blueberries, it may take a little longer to cook down the blueberries. Alternatively, take out the frozen blueberries the night before to thaw out in the refrigerator overnight if you plan to make blueberry jam the next day. If cooking on the day itself, take out the measured quantity of frozen blueberries and place them into a small pot. Let these blueberries thaw at room temperature or heat them gently on the stove top until the blueberries have thawed. Then use a fork to smash the blueberries down, before adding in the chia seeds. Follow the rest of the recipe directions as listed.
If you would like the jam to be of a firmer texture, you can add in an additional ½ - 1 teaspoon of chia seeds into the heated blueberry mix.
For some children, the 'skins' of the blueberries in this jam might be a put-off (my eldest daughter complained of this but not my toddler!). If so, you can just whiz the washed fresh or frozen blueberries quickly in a food processor or blender to dice them up (or rough chop the blueberries by hand) before heating the blueberries up in a pot on the stove.