Tuesday, September 3, 2013

Raw Blueberry Almond Chia Seed Jam


Moving onward and upward! After making the delightful strawberry chia seed jam I decided to make some blueberry jam as well. Gosh, I just might make a jam lover out of myself yet! I've never had so much jam under my own roof before. :)

I tried a couple versions of this jam and James and I definitely have a favorite, so I will share that one with you. 

Ingredients:
Print recipe here
  • 2 cups blueberries
  • 4 Tbs. real maple syrup (could use honey)
  • 1 tsp. almond extract
  • 3 Tbs. chia seeds
Place everything in the blender and whir it all up till it reaches your desired consistency. I leave mine just a tad textured. If you have a really powerful blender (as I do not) you might want to leave the chia seeds out, and mix those in by hand later. I'm just thinking a powerful blender might chop up the chia seeds and make a weird texture. 



If you are going to use it right away, you can store it in the fridge for about a week. If you want to freeze it, put it in appropriate jars and freeze away. If you would like to can it (won't be quite as raw, but you'll save room in your freezer and have jam all winter!) follow these instructions:


1) Fill a water bath canner 3/4 full of water. Bring to a boil. 

2) Meanwhile, wash and dry canning jars, lids and rings in hot soapy water. Place the lids and rings in a pot of water on the stove. Bring to a boil and then turn off the heat, leaving the lids and rings in the water. 


3) Make your jam and allow it to set up and gel for about 15 minutes. Fill your dry canning jars with the jam, leaving about 1/4 inch head space. Screw on a lid (shake off the water first). 


4) Once you've filled all your jars, place them on the elevated rack of the canner and lower gently into the boiling water. Cover and bring the water back up to a gentle boil. 


5) Process for 10 minutes. Carefully lift the jars out of the water and allow them to cool. Once they are cool, you can test the lids to ensure they sealed properly. If the lids spring back up, they are not sealed and you will need to store in the fridge. Otherwise the rest are good to store on a shelf! 




Variations: 
  1. Try using vanilla extract instead of the almond.
  2. Use more or less sweetener depending on the sweetness of your berries. Mine were quite tart.
  3. If you like more of a sour jam, add in 2 teaspoons of lemon juice.
Have fun experimenting! I'm sure you can come up with all crazy sorts of flavors...blueberry orange, blueberry vanilla, blueberry peach, blueberry rhubarb---dude! Just go for it! :)


Bethany
|

Disclaimer:
In order to protect myself from people who might take any information I have written out of context or use it in any way I do not intend...I must say the following: I am NOT a doctor. I take no responsibility for what you do or not do with any information I have written. My opinions and writings should not take the place of a  doctor...consult one of those if you need medical advice. Pretty much...please use common sense and I strongly suggest you do your own research as well. It's empowering!


1 comment:

  1. Yum yum. Now I wish I had more blueberries on hand.

    ReplyDelete

I love your comments! It's fun knowing you are reading my blog. :)