Blueberry Rosemary Chia Seed Jam

This post is part of our restricted diet series from Beth of Tasty Yummies.

This amazing Blueberry Rosemary Chia Seed Jam is full of so much flavor – it can be made in less than 25 minutes, and the bonus is that it’s loaded with amazing health benefits, too! Chia seeds have a high density of omega 3 fatty acids, they are high in protein, they are full of antioxidants and minerals, like calcium (surprisingly up to 3 times more than a serving of milk), and they are naturally anti-inflammatory.

So get some of the end-of-the-season blueberries, or whatever berries you’d like, and make this simple chia seed jam!

Blueberry Rosemary Chia Seed Jam

Makes about 2 cups of jam

•           4 cups fresh organic blueberries, about 1 1/2 lbs

•           1 tablespoon fresh rosemary, finely chopped

•           3-4 tbsp local honey or pure maple syrup, to taste (or other liquid sweetener)

•           1/4 cup chia seeds

blueberry chia seed jam

In a medium-sized pot, bring the blueberries, rosemary and 3 tbsp of honey or maple syrup to a slow boil, stirring often. Once boiling, reduce the heat to low-medium to simmer for about 5 minutes. With a potato masher, a fork, or the back of a wooden spoon, lightly mash the blueberries – I like to leave some whole for a nice varied texture.

Add the chia seeds, stirring until thoroughly combined, and simmer the mixture until it thickens down to your desired consistency, about 15 minutes. Stir often so it doesn’t stick to the pot.

Once the jam is thick, remove from heat. You can add more sweetener to taste, if desired. Let cool.

Enjoy on your favorite gluten-free toast, English muffins, on top of oatmeal, breakfast bars, tarts, smoothies, and more.

The jam should keep for up to 2 weeks in an air-tight container in the fridge.

NOTES:

You can use frozen blueberries as well.

Try a mix of your favorite berries and play with different herbs.

This jam can be frozen in an air-tight container.

blueberry chia seed jam

blueberry chia seed jam

For more of Beth’s recipes visit her blog Tasty Yummies.

More healthy recipes from the BLDG 25 Blog.

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7 years ago

that looks so delicious!

http://www.amoderngypsy.blogspot.com

Hemingway
7 years ago

Blueberry season is in full swing here in Michigan. This is on my list to make this weekend — thanks!

7 years ago

Mmm! LOVE JAM! I’ve never considered putting it in oatmeal – thanks!

Warm regards,
Alexandra
http://www.littlewildheart.com

jessi
7 years ago

yuuuum! definitely gonna try this but might use basil instead!

7 years ago

Wow, this sounds pretty amazing. Looks like I have something to make on the weekend!

7 years ago

I love blueberries sooooo much !
My blueberry tart is my favorit thing in the world !!!!
And i love blueberry jan as well yummmmmyyy

xx,
Maïa
http://www.wildandfolkheart.blogspot.com

helen
7 years ago

I have just made a batch for weekend breakfasts.
Thank you, it’s wonderful!

Ann Marie O'Sullivan
7 years ago

this looks amazing, I love chia seeds I will trying this soon
thank you

7 years ago

Pictures look DE-LI-CIOUS! Chia seeds are so healthy and versatile to use.

Thanks for the share!

7 years ago

Pictures look DE-LI-CIOUS! Chia seeds are so healthy and versatile to use.

Thanks for the share!
Pictures look DE-LI-CIOUS! Chia seeds are so healthy and versatile to use.

Thanks for the share!
http://www.healthychiaseeds.com

Tracy
7 years ago

This is amazing. Just made it for the first time and I’m in love.

Bonnie
6 years ago

I’ll bet this would work with Santa Rosa Plums too!!! Yummy!