blueberry chia jam

blueberry chia jam


1/4 tsp of lemon zest
juice from 1/2 a lemon
1.5 cups of blueberries fresh or frozen
1/2 tsp vanilla
1/3 cup water
2 TBSPs date paste 

2 TBSPs chia seeds 

Additional Equipment

Food processor or a high speed blender


1. If using frozen blueberries let thaw or add the 1/3 cup of water to the blueberries before beginning to help defrost them

2. Zest and juice the lemon straight into the food processor (zest first then juice!).

3. Add all the remaining ingredients aside from the chia seeds. Blend until smooth (the jam can be a little gritty, I like the extra fibre but if it’s not for you, you can pass the mixture through a sieve).

4. Add the chia and pulse until the chia is mixed in well but not ground up. Store in an airtight container in the fridge for up to 1 week or freeze.

Alterations: the jam has a better consistency if you make the date paste but if you don’t have time submerge 5-6 dates in a little hot water (or cold if you have a spare 20mins this will keep them raw) and let soak while you prep the other ingredients. No blueberries? Use whatever you have, any frozen berry or berry combo will be tasty!