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)
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.