• Elly McLean

Blueberry "Jam"

I've been sharing this recipe with clients and friends ever since I discovered it and adults and children alike, this sweet and gooey jam always gets rave reviews.


It goes perfectly on regular porridge, this Flaxseed & Coconut Porridge, these Flaxseed & Coconut Pancakes, a few slices of toast or my Simple Seedy Bread and alongside coconut yoghurt for a healthy snack or desert.


I find blueberries are tolerated by even the most sensitive of systems in the right amount, but if blueberries aren't your jam (yes - that was purposeful) or you can't tolerate them, you could also use raspberry or strawberry.


I hope you enjoy!


Ingredients (serves as 1 side)⁠

3/4 cup frozen organic blueberries (partially thawed) ⁠

1/4 tsp rice malt syrup (optional)⁠

1 tsp chia seeds ⁠

1 tsp water ⁠

Pinch cinnamon (optional)⁠


Method⁠

Begin by preparing your Blueberry “Jam”, as it can simmer while making the rest of your meal. ⁠

In a small saucepan over low heat, add the frozen blueberries, chia seeds and water and cover with a lid.

After about 3 minutes, remove the lid and check on the blueberries – once juices begin to seep out, add the cinnamon and rice malt syrup (optional) and stir well.⁠

Leave uncovered, on low heat and stir occasionally while you cook the rest of your meal (5- 15 mins is fine). ⁠

The “Jam” is ready when the juices formed are syrupy and the blueberries are plump and hot. ⁠

Once ready, remove from heat and leave the cover on to keep warm until ready to serve⁠

To store, allow the berries to cool before placing them in a well sealed jar. Keep in the fridge for a few days. ⁠


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