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Those mornings where you feel like something sweet but not too sweet! I had one of those this morning. I made some blueberry chia jam and it was ridiculously easy and took about 5 minutes. For reals!
I’ve kinda lost my taste for store bought jam, it’s so loaded with sugar and you can hardly taste the fruit.
There’s something so good about homemade jam. We had a peach tree growing up that would decide to give us fruit every few years. When it did, we were eating tons and tons of wonderful peaches and giving away a bunch too! I would make preserves sometimes using pectin and lots of white sugar. It was really good I must say!
But, this morning, I didn’t feel like making something so involved or with loads of sugar. I don’t have quite the sweet tooth anymore.
So, after cooking the blueberries, I had a little taste. They would have been fine the way they were, but I thought they needed a tiny bit of added sweetness. I added a little coconut sugar. Perfect! Plus, I didn’t even miss the pectin. It won’t last as long in the fridge but that’s cool. I don’t want a jar of sticky 2 year old Smuckers taking up space anyway.
First, you take your blueberries, wash them really well and dump them in a small saucepan. Cook on medium-high stirring constantly until they begin to boil. Then, you can smoosh the blueberries. I used a potato smasher, but you can use a fork, too.
I put it in a little glass container and chilled in the fridge for about 30 minutes before I spooned it over my gluten-free toast. It would be great on sourdough, too if you’re not into the gluten-free thing.
I’m excited to try this with other fruit as well! I bet strawberries or raspberries would be great, too!