Now this my friends, is my jam (LOL I crack myself up). This recipe was a spur of the moment recipe that I thought of when I was in the mood for waffles. I had freshly picked blueberries from New Buffalo, Michigan and I wanted to use them as part of a recipe. That being said, I decided on Blueberry Maple Jam.
I’ve never made a jam before, and I didn’t do any research on how I should’ve even started. I decided to make this by going with the good ole trial and error method and it actually worked on the first try (that doesn’t happen often).
Peanut Butter and Jelly was my daily meal at lunch until I graduated high school. Grape was my go to jelly, but the older I get the more I appreciate various flavors such as strawberry or mixed berry. The one thing I strongly dislike about store bought jam/jelly is the amount of sugar each serving contains. I added maple to this recipe for a little bit of sweetness and as a method to make the jam a little thicker.
Blueberry Maple Jam with chia seeds and a touch of almond flour.
- 1 Cup Blueberries fresh or frozen
- 2 Tbsp Water
- 1-2 Tbsp Maple Syrup or honey
- 1 Tbsp Chia Seeds
- 1 1/2 tsp Almond Flour optional to obtain thicker paste
Add the blueberries and water to a saucepan over low heat.
Stir fora bout 3-4 minutes and bring to a low boil.
Option to smash down the berries at a low boil.
Add in the maple syrup (or honey), chia seeds, and almond flour (optional - you may use normal flour as well).
Stir until evenly distributed and let boil on low for another 5 minutes.
Continue to stir to avoid burning. Stir until the mixture is thick and water is absorbed.
Remove from heat and pour into a glass jar / mason jar.
Do not refrigerate until cooled.
This recipe does NOT call for pectin as most jams and jellies do, but I hope you enjoy it as it has a similar taste and texture!
Now – peanut butter jelly time!