This easy blueberry jam has saved me on many occasions! We use it on toast, pancakes, cakes and cupcakes and sometimes thumbprint cookies! Its very versatile as far as jams go and it also happens to be delicious.
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This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
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Ingredients
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- blueberries
- chia seeds
- honey
See recipe card for quantities.
Instructions
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- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Step 2: Form into ball shape with your hands
- Step 3: Press into patties
- Step 4: Cook in oven for x minutes at 400 degrees
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Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Substitutions
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- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Bun - use gluten free buns instead of white bread buns to make this gluten free
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
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Variations
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- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe - add guacamole, crispy onions or
- Kid friendly - add crushed potato chips (ketchup chips!)
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment
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Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top Tip
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Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Quick Blueberry Jam
Ingredients
- 650 g blueberries
- 3 tablespoon honey
- 2 tablespoon chia seeds
Instructions
- In a large, combine the blueberries and honey and keep on medium heat on the stove, stirring occasionally.
- Once the blueberries start to fall apart, add the chia seeds. Then allow the mixture to come to a gently boil.
- Remove from the heat and using a fork or potato masher, gently squeeze and breakdown the blueberries.
- Put back onto a low heat and allow the chia seeds to swell until a gelatinous texture is reached.
- Pour the jam into a mason jar or airtight container, cover and allow to cool completely before transferring to the refrigerator. Then keep in the fridge for t least 2hours, or overnight, before using. Enjoy!
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Let me know if you have tried this recipe