Blueberry Chia Jam

Is there anything better than fresh blueberries.  I personally love blueberries in almost anything.  So much so that when my local Bountiful Baskets has a special on blueberries I always buy at least a case of them.  I eat blueberries in my greek yogurt, in my oatmeal, on my pancakes, or just by themselves.  (Did I mention, how much I love blueberries?)

Lately, one thing I have been doing with my fresh berries is making a healthy PB&J sandwich.  I use Sara Lee 45 calorie bread, 1 tablespoon of almond butter, 1 tablespoon of peanut butter powder* (I have recently discovered PB Lean by – yes, you must try this!!!!), and a handful of fresh berries.  Although, this is so delish and the perfect snack, I get frustrated when my berries fall off my sandwich – what’s a girl to do?

When life gives you blueberries, make blueberry jam – right?  Now obviously, you could make this with any type of berries you have on hand.  You could also use frozen berries if the fresh ones are out of season.  Most jam or jelly recipes that I have seen are loaded with sugar, so that was not an option.  I needed a lower carb option.  Well, after several Pinterest trips and seeing several different recipes, I kept coming back to this one from ohsheglows.   So I gathered my 4 ingredients and mixed up this little bowl of heaven.  BONUS:  it was so easy to make and the macros are AWESOME- BAM!

3 cups of blueberries

3 TBLS sugar free maple syrup

2 TBLS chia seeds

1/2 tsp vanilla


Mix the blueberries & syrup together in a saucepan.  Bring to a low boil, stirring frequently. Reduce heat and simmer for about 4-5 minutes.  Mash the blueberries to whatever consistency you would like.  I left a few behind to add to the texture.

Stir in the chia seeds and continue to simmer for about 15 minutes until the mixture thickens.  You will need to stir this frequently to keep it from sticking.


Remove from heat, add the vanilla and viola!!!!

It really is that easy.




This makes about 2 cups of jam and needs to be stored in an air tight container in the fridge.  Serving size is 2 Tablespoons

Protein 1g, Carbs 5g, Fat 1g

I am definitely going to be trying this with other berries – let me know what you try and what you like.


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