Foodie Friday: 10 Minute Blueberry Chia Jam (Vegan / Refined Sugar-Free recipe) #NationalCreamTeaDay

Happy National Cream Tea Day! To mark the occasion, I wanted to share a ridiculously easy way to make a delicious homemade Blueberry Chia Jam in around 10 minutes.

As I was scrolling through Twitter earlier, I noticed that it's National Cream Tea Day today which inspired me to make one of my go-to prepping recipes; Blueberry Chia Jam. I always like to have a pot of homemade jam in the fridge and this one is a great way to use up any blueberries that you may have which are turning a little soft. Blueberries are a really fantastic superfood which are packed with antioxidants and Vitamin C, and now that they're in season, they're much cheaper (and tastier) to purchase in bulk.  

To get a thicker, wobbly, jammy-like consistency going on, I've used Chia Seeds, another popular superfood thanks to their high omega-3, fibre and protein content, and to keep the jam as healthy as possible, I've opted for a small amount of Maple Syrup to add sweetness without the crazy refined sugar crashes.

This Blueberry Chia Jam tastes incredible slathered onto a thick slice of Sourdough Toast with an optional layer of your favourite nut butter underneath for an easy breakfast, slapped onto crackers or simply indulge and use it for a decadent Afternoon Cream Tea spread. P.S: Simply halve the amount of ingredients if you want to make a smaller pot.

Ingredients (makes around 200g)

• 220g fresh Blueberries
• 2 tbsp Chia Seeds
• 2 tbsp pure Maple Syrup
• 1 tbsp freshly squeezed Lemon Juice
• 1 tsp Vanilla Extract
• Pinch of Sea Salt

Method

• Place a large saucepan over a medium heat and add in the Blueberries. Cook for around 5 minutes, occasionally stirring and squashing the berries down into the pan with a spatula to create your desired texture (lumpy or smooth - you choose!).
• Remove the pan from the heat and add in the Maple Syrup, Lemon Juice, Vanilla Extract and Sea Salt. Stir and taste, adding in more Lemon Juice or Maple Syrup if required.
• Add the Chia Seeds, stir and then leave it to thicken for a further 5 minutes. 
• Once completely cooled, pour the jam into a sterilised jar with a lid and pop it into the fridge where it naturally thicken up a little more. Enjoy!

Storage tip: This jam will keep in the fridge in a sealed jar for up to a week.

Do you always have a pot of jam in your fridge?

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