True story: I loathed anything jelly/jam related until I was in college. Then, one groggy morning after a night of er… college indulgence, I found myself brunching at a local diner with a packet of jam in my hand and a slice of toast in the other. I put the thinnest, nearly nonexistent layer across my toast. It snowballed.
Slowly thin layers of jam became thicker and thicker and I realized what all the hype was about. Jam is delicious, duh.
I’m a jam girl, though. Jelly if I’m desperate.
I’m not going to lie. I still don’t looove jelly donuts, or jelly cookies, or any type of jelly dessert. I’m pretty specific about the context in which I like my jelly jams. Don’t get me started about the disappointment I felt when I found out the only dessert that even remotely resembles my name (linzer torte) is not some decadent chocolate layered happiness, but rather a jelly pastry. I mean the pastry part sounds fab. The jelly filling is not my jam. HA!
Then again, I’ve never actually eaten a linzer torte, so perhaps I am just making a big to do ’bout nuffin. Maybe my jelly-filled namesake is actually quite delicious and my above ramblings are straight blasphemy. Maybe.
Greek yogurt, blueberry chia jam, almond butter, and pistachios 🙂
This is a super simple 5 minute recipe that you need in your life. It has that magical superfood chia seeds that everyone’s talking about. Plus, blueberries are packed with antioxidents (or so I vaguely recall someone telling me). Some store bought (and even homemade) jams are basically a jar full of sugar. So, when you make your own, and opt for a lightly sweetened chia jams, you know you’re only getting the good, healthy stuff.
So let’s make some Blueberry Chia Jam! Note that you can switch out the berry! Try frozen strawberries or raspberries! Peach, anyone? The possibilities are endless!
First, microwave your blueberries. I love frozen blueberries because they have ice crystals on them and are loaded with extra water. When you microwave them, the blueberries get soft and the water seeps out into this sweet, happy glaze. I mean, this recipe basically makes itself.
Place the blueberries in the food processor with a pinch of salt.
Scrape down the sides and process for another 10 seconds. You want the jam to be chunky but still have a smooth consistency.
You can put this in yogurts, on toast, sub in for your favorite jelly or jam and you’re good to go!
I store mine in the fridge and reheat it before spreading it. For some reason it just is easier to spread when it’s room temp or a little warmed!
- 1 cup frozen blueberries
- pinch of sea salt
- 1 tablespoon agave (more to taste)
- 1/8 cup chia seeds
- First, microwave your blueberries for about 1 minute. The blueberries will get soft and the water seeps out.
- Place the blueberries in the food processor with a pinch of salt.
- Add the chia seeds and agave nectar. Process for about 10 seconds.
- Scrape down the sides and process for another 10 seconds. You want the jam to be chunky but still have a smooth consistency.
- Aaaand you’re done!
- Place in a glass jar with a lid and store in the fridge.
Reheat the jam before spreading it. For some reason it’s easier to spread when it’s room temp or a little warmed!
- Serving Size: 10
- Calories: 17
- Sugar: 1g
- Sodium: 15mg
- Fat: 1g
- Carbohydrates: 3g
- Fiber: 1g
Want to save this for later? I made this Pinterest image for you!! 🙂