Having frozen berries in the freezer is great for smoothies, compotes, pancakes , sauces and jams and that’s exactly what I made this weekend.
I love Chia jams as they are so easy to make and need minimal ingredients and then you can use for so many recipes.
I often make raspberry or strawberry chia jam but as I had some blueberries in the freezer I thought it was the perfect time to try a new jam flavour and this one did not disappoint.
Blueberries are packed full of nutrients and antioxidants being called the king of antioxidant foods.
These antioxidants belong in a family of polyphenols called flavonoids with one particular one being anthocyanin which helps to give them their lovely rich colour.
Blueberries have so many health benefits and can’t support a your overall health and well-being.
Blueberries can help to reduce DNA damage which can help against aging, cell, damage and even cancer.
Blueberries have been shown to protect cholesterol in the blood from becoming damaged which in turn can protect heart health. They have also been shown to reduce and prevent heart disease by lowering blood pressure.
Antioxidants in blueberries can help to benefit neurons wihtin the brain and help to improve cognitive function.
As blueberries are lower in sugar to many fruit, anencephaly that they have bioacgive chemicals, this can actually help to reduce blood sugar levels and have a positive effect on insulin sensitivity and reduce the risk of types 2 diabetes.
Overall these small berries are a powerhouse and using them in this chia jam which is packed with the healthy omega 3 fats from the chia seeds is a great addition to you’re baking, breakfasts and simply by itself, plus it’s so easy to make that kids can do it too.
Blueberry Chia Jam
2 cups frozen blueberries (defrosted)
1/4 cup chia seeds
3 tbsp maple syrup (depending on how tart the blueberries are)
1 tsp vanilla extract
In a pan over a medium heat, gently bring the blueberries to a gentle simmer and cook until they have broken down.
Turn off the heat
Add the maple syrup and vanilla extract and stir through
Add the chia seeds and stir well and leave to sit until cooled down.
Pop the jam into a sterilised jar and pop into the fridge for a few hours to overnight and then enjoy.