Natural pectin from the blueberries and the plumping chia seeds thicken these fresh preserves without adding a ton of sugar. Unlike traditional preserves or jam, which typically have a 50/50 fruit-to-sugar ratio, these contain only a little added sugar, in the form of honey. If you’d like, you can substitute an equal amount of pure maple syrup for the honey.
Stir this into your yogurt or cottage cheese, or try it as a topping for toast, waffles, and pancakes!
Blueberry-Lemon Chia Preserves
- 3 cups blueberries (fresh or frozen, thawed)
- Juice and zest of 1 small lemon
- 3 tablespoons honey
- 1/4 cup chia seeds
In a medium saucepan, combine blueberries, lemon juice and zest, and honey. Bring to a simmer over medium heat, stirring occasionally, about 5 mins. While stirring, use the back of a spoon to mash about half of the berries, so they release their juice. Increase the heat to medium-high and let cook, stirring frequently, until mixture starts to thicken and juices are reduced by about half, another 5-8 minutes.
You can taste at this point and add additional honey, if desired. Be careful–preserves will be HOT.
Add chia seeds and cook about 1 minute, until seeds soften. Remove from heat and let cool 10 minutes. Transfer to a heat-proof container (I use a 1-pint Mason jar), cover and let cool completely. Chill before serving.
This will keep about 2 weeks in the refrigerator or you can freeze it for longer storage.