This Blueberry Chia Jam is thickened with chia seeds instead of a lot of extra sugar, making it sugar-free and low in carbohydrates. Tha jam is flavored with a hint of lemon which I think is the perfect marriage. It tastes like blueberry pie on a spoon. Yes, I eat by the spoonful, it's that good. I also serve on my favorite low carb biscuits.
If are not a familiar with chia seeds, they are tiny black seeds from the plant Salvia Hispanica, which is related to the mint. They are a superfood containing fiber, protein, and omega-3 in every serving. They make a great thickener to jellies, jams, and puddings,
This has been one of my favorite recipes to make with fresh picked blueberries. If you don't have fresh blueberries that's okay, frozen blueberries will give the same great results. You can even substitute in other berries, such as raspberry or strawberry. This jam is super quick and easy to make. It is delicious and made will real ingredients so you can feel good about what you are eating. If you have 10 minutes, you have will have fresh blueberry chia jam ready to eat in that short amount of time.
My kids and I picked 21 pounds of blueberries this season!! So I have many blueberry recipes to share with you. Such as, Blueberry Lemon Scones, Lemon Blueberry Streusel Muffins, and Blueberry Fat Bombs.
Blueberry Chia Jam | Low Carb | Keto | Sugar-Free
Makes: 16 servings
2 cups fresh or frozen blueberries
2 tablespoons chia seeds
1/8 t xanthan gum
1 tablespoon freshly-squeezed lemon juice
1/4 cup sweetener, such as Swerve (can adjust to your liking by adding more or less)
1/8 t cinnamon (optional)
(Note: if you don't have xanthan gum, you can add in another teaspoon or 2 of chia seeds)
1. Heat the blueberries in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble. Use a spoon to mash the blueberries to your desired consistency.
2. Stir in the chia seeds, xanthan gum, cinnamon (optional), and lemon juice until combined. Then taste, and stir in sweetener, taste again. Add more if needed. (I notice the jam sweetens more as it cools so adjust sweetness accordingly). At this point I added in a few whole blueberries for some extra texture to the jam. This is optional.
3. Remove from heat and let cool for 5 minutes. As the jam cools it will thicken. Give the jam one final good stir.
4. Transfer cooled jam to a sealed container or mason jar, and refrigerate for up to 2 weeks, or freeze for up to 3 months.
Twenty One Pounds of fresh Blueberries picked this season!
Nutritional Information: (per 1 tablespoon)
Calories 17.7 Total Fat 0.4 g Total Carbohydrate 3.2 g Fiber 1.1 g Net Carb 2.1g