Winter is winding down…we hope…and our supply of blueberry jam is dwindling.  This simple recipe is great with frozen or fresh blueberries but February in New England is not the best time for fresh blueberries.  This recipe is not meant for canning and keeps in the fridge for about 3 weeks which won’t be a problem because it’s easy to find excuses to gobble it down.

Just 3 ingredients!  Blueberries, chia seeds and honey.  Chia seeds are very high in Omega-3 fatty acids and are a great source of fiber.  They also have the ability of absorbing liquid which is the secret ingredient to thickening the blueberries into a jam.  We simply mixed:

2 cups blueberries

2 Tablespoons chia seeds

2 Tablespoons honey

Slowly cook this mixture in a pan over medium heat until the blueberries start to break down and thicken.  Pour the mixture into a jam jar and place in refrigerator overnight. The next morning your jam should be fully jelled and ready for breakfast!