This jam is so easy to make. You're going to think, "I can't believe she even made that a blog post." And you wouldn't be wrong. But sometimes, we need easy wins in life. So I'm going to take this one.
I've made several variations of this jam, but this one is my favorite (and my kids' favorite too). You could switch out the blueberries for cherries and add lime juice instead of lemon. Around Thanksgiving, I made a cranberry orange version that was a hit at Friendsgiving. This spring, I think I'm going to make some strawberry jam so stay tuned for that recipe!
I use frozen wild blueberries because of their nutrition power. When you think of superfoods, you should think of frozen wild blueberries above all else. Wild foods, much like sprouts, have super powers. Wild blueberries are survivors. They have adapted to every climate fluctuation for millions of years. Yes, MILLIONS. They can be burned to the ground or frozen solid and they come back even stronger. They pass this survival information onto you, the eater. They also contain the highest proportion of antioxidants of any food on the planet. When ingested, these berries fight off and prevent a myriad of disease and cancers. They can also monitor stress and toxicity levels to figure out the best way to heal you. Wild blueberries are one of the most effective heavy metal detoxifiers out there, a powerful brain food, potent prebiotic, and liver cleanser. If you have been to hell and back, the wild blueberry is here to support you to rise up again.
And you can find all of this in....the freezer section of your supermarket! I know! I had no idea these little rockstars were right under my nose the whole time. I like to add this to a warm bowl of oatmeal, some nice cream, or some sweet potato toast. Tomorrow is the Pagan festival of Imbolc, so I plan to make some Scottish oat cakes, light a candle, and smother some of this jam all over those oat cakes to welcome the warmth of Spring! Its going to be a good time!
Ingredients:
2 cups of frozen wild blueberries, thawed
2 tablespoons of maple syrup
2 tablespoons of chia seeds
Juice of 1 lemon
Pinch of salt
Combine blueberries, syrup, and salt in a saucepan over medium heat. Stir occasionally, gently crushing some of the blueberries with the back of a wooden spoon. Bring the mixture up to a low boil, and reduce the heat to low. Simmer, uncovered, for 10 minutes.
After the ten minutes it up, remove from heat and add the chia seeds and lemon juice. Stir to combine and let the mixture cool to room temperature. Don't worry, it will thicken as it cools. Store in a glass jar with a lid in the fridge for up to two weeks. Although I doubt it will last that long. Happy healing, friends!