No - my obsession is not blueberries. Or Chia. Actually it is Chia but I've had that obsession for a long time.
My new obsession is preserving fresh fruit and vegetables. It started with a trip to the farmer's market on Wednesday. By Thursday evening I made four batches of jam, one batch of zucchini relish and one batch of applesauce. Not to mention the baking I did.
Yes, I am obsessive compulsive about things. Can't help myself. I get excited.
And preserving fruit just marries some of my greatest loves: being cheap, minimizing food waste, eating clean and experimenting with food. Its kind of a dream come true for me.
But I don't have any proper canning equipment so for now I'm just doing food we can refrigerate, eat fresh or freeze.
This recipe is so easy. Anyone can do it. Even someone like me that two days ago had no idea how to preserve fruit.
I love that I can make "jams" where I know exactly what is going in them...........and it ain't sugar. And it ain't chemicals.
And guess what. The kids LOVED it.
This can be used on bread, cracker's, rice cakes, waffles, ice cream, yogurt.............the list goes on and on. It is even Candida diet friendly..............
I also tried this same recipe with sliced strawberries. Also turned out delicious. I'm thinking it would basically work with any berry. Give it a try.
Sugar Free Blueberry Chia Spread - Freezer Jam
Prep Time: 5 minutes
Cook Time: 20 minutes
Keywords: simmer dressing breakfast candida-diet friendly gluten-free paleo sugar-free blueberries chia seeds
Ingredients (2 cups)
- 2 cups fresh blueberries, washed and drained
- 1 Tbsp ground Chia seeds
- 1 Tbsp Chia seeds
- 2 Tbsp water
- 1 tsp lemon juice
Rinse blueberries and make sure they are well drained.
Place all ingredients in a medium saucepan and stir well.
Cook on medium heat, stirring frequently for about 20 minutes. Make sure you watch it and keep stirring so it doesn't burn/stick.
Once the blueberries are starting to cook/breakdown you can mash them to the consistency you want. I left mine about 1/2 mashed so it would still be fairly chunky.
Remove from heat and let cool. Place in a glass jar and refrigerate for up to one week.
Alternatively, you can freeze it in freezer bags or plastic/glass jars. If using jars, make sure you leave adequate room for the jam to expand as it freezes.
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