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

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.