Have you counted how many blessings you had this year? I’ve had waaaaaay too many, I can’t even count them all with my fingers and toes! One of them, it’s about this Blueberry Jam I am about to show you, It brought so much joy to me this crazy year of mine. I can’t wait for you to try this at home !
After 16 years of a nomadic lifestyle, I moved back to Vancouver for almost 6 months now, time just flew by! I came back just in time for blueberry season this summer and just like the local folks, I made it a day trip to go out to local farms and pick a huge load of blueberries. I am constantly jammin’ it up all year round and eating up all my antioxidants in the most delicious way!
I found the beautiful frozen stash of summer-ripen blueberries today and I decided that it was time to reminesce about the joys of this very special year of mine. I’d love to share this special recipe with you because it will be one of the
first products I will launch in my upcoming food line that caters to diabetics, people with cardiovascular disease, those who are lactose intolerant and gluten-free followers. Please stay tuned! The following recipe contains 1/4 the amount of sugar as regular jam and because of the chia seeds, there are 4 times the amount of protein and ample amounts of fiber, which both lower the glycemic index of this jam to moderately balance the uptake of sugar into your blood! Cha-cha-cha-chia! :0
This jam is different and unlike any other jams in the industry. The cinnamon will help regulate blood sugar uptake in the body and the ginger is a great anti-inflammatory agent.
Recipe: Blueberry Ginger Chia Seed Jam
Frozen blueberries 2kg
Organic coconut palm sugar 2 cups
Lemons 2 juiced and all of its zest
Ground Cinnamon 1 tsp
Ground Ginger 1 Tbsp
Pink Himalayan Salt 1 tsp
Fresh Ginger, with skin and ground 1 cup
Chia Seeds 1 cup
- In a large pot over medium heat, pour in blueberries, sugar, lemon zest, juice, and salt.
- Cook these ingredients until they boil and slowly stir constantly so the mixture will not burn or stick to the bottom of the pot.
- Cook for about 30-40 mins until all the blueberries are emulsified.
- Stir in the ground dry spices, fresh ground ginger and also the chia seeds.
- Let the mixture come to a boil and cover the pot and let it stand for 4 hours to cool down.
- The mixture is now ready for canning.
- Serve it warm or cold, eat it with your yogurt, blend it in your smoothies and mix it into your Italian sodas!
I hope this will bring you joy and laughter in this wonderful time of year! Sharing is caring and there’s nothing better to do it with food! Yum:)