Blueberry Chia Jam

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This recipe is my jam. It calls for only two simple, nutrient-packed ingredients: antioxidant-rich blueberries and chia seeds, which boast omega-3 fats. It’s simple to make and gently sweet (there’s no added sugar!). I am addicted. I use it on everything—from topping my morning toast to stirring it into oatmeal and yogurt…to using it as a replacement for sugary, store-bought jelly on my PB&J sandwich.

I’m biased to blueberries, but this trick also works with raspberries (Ian’s favorite), blackberries and sliced strawberries. Feel free to mix and match!

Be sure to use a deep microwave-safe bowl. If the ramekin is too small the berry juice will spill over and make a mess (been there a few times!).

• Heaping ½ cup blueberries, fresh or frozen• 2 teaspoons chia seeds

Microwave blueberries for about 60 seconds to soften and let natural juices seep out. Remove from microwave (be careful, it’ll be hot), and mash the larger pieces with a fork or the back of a spoon. This will help breakup some of the larger chunks. Stir in chia seeds and allow to set for at least 15 minutes to gel.

Store jam in an airtight container with a lid in the fridge for up to 10 days.

Nutrition information provided per tablespoon.

Try my Cherry-Chia Jam.