Blueberry Lavender Chia Jam
Much to my delight, I was recently gifted loads of fresh blueberries and lavender from out-of-town visitors. My brainstorm of what to make ranged from a blueberry lavender tart to a berry herb lemonade, but ultimately with all the travel we are doing this summer, I wanted a recipe that would last for awhile so I landed on Chia Jam.
Chia jam is my favorite way to use the onslaught of summer berries we have available in Oregon and it only takes 10 minutes to make! I use chia jam in overnight oats, on rice cakes with ricotta cheese and to make the classic PB&J sandwich feel gourmet when I'm out hiking.
If you don't have lavender, just omit. This recipe will work with any berries you have on hand.
Blueberry lavender chia jam
- 4 cups blueberries (or any berries you have on hand)
- juice of 1 lemon
- 3-4 Tbsp honey (depending on how sweet you want it)
- 1/4 cup chia seeds
- 2 Tbsp lavender (optional)
- Place berries, lemon juice and honey in a pot over medium heat.
- Stir every few minutes until berries are nice and juicy (~10 minutes).
- Use immersion blender to mash up berries, leaving some texture (you can also do this with a fork, but it will take longer).
- Remove from heat, stir in chia seeds and lavender if using.
- Store in glass container in the fridge.
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