Tuesday, April 8, 2014

Raw Blueberry Jam

Raw Blueberry Jam
Yields: 1 1/2 cups
dairy-free, egg-free, oil-free, soy-free, gluten-free

  • 2 cups Fresh or Thawed Blueberries
  • 2 tbsp. Honey or Maple Syrup
  • 2 tbsp. Chia Seeds
  1. Place all ingredients in a Vitamix or food processor
  2. Blend until well combined
  3. Transfer to container, such as a pint canning jar
  4. Refrigerate overnight before using

Hoff Thoughts: The Chia Seeds will act as the pectin of a traditional jam recipe, to create the jam-like consistency.  The shelf-life on this one is sparse - don't keep past 2 weeks unless you're a gambling soul.

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