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  • Lauren

Blueberry Jam

Let's get jammin!! Pass on the icky preservatives and excess highly processed sugar of store bought jams and make your own! I guarantee it's easier than it looks and far better for you. You can use any berries you wish but I chose blueberries as they're higher in ph value, not triggering my reflux. Even higher ph fruits that could be used are dried unsulphured apricots or dates.

~1 cup

3 cups blueberries (frozen is ok)

1/4 cup pure maple syrup

2 tsp fresh lemon juice- see note

2 Tbs chia seeds

In saucepan place your berries, syrup and lemon juice and bring to simmer over medium-high heat. Cook 10-15 until berries break down. Watch closely and stir frequently to prevent scorching. Add chia seeds and cook another 1-2 minutes. Transfer to glass storage container to cool. If smoother consistency desired, blend in processor. Keeps for 5-7 days in refrigerator. Watch the reel here

Note: The acidity of the lemon juice burns off during the cooking process.

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