What’s the difference between jam and jelly? Is there really a difference or is it kinda like soda and pop?
Okay, so a quick google search told me that there is a difference. Jelly is typically made with the juice of the fruit, while jam is made of smashed fruit. Please don’t hold me to that, as I only read like the first two sentences of the first link that popped up — sorry, but I’m too excited to share this with you. If good ‘ol google is right, though, this is definitely a jam and it is delicious.
I’m not ashamed to admit that I have been eating this jam on everything, and I mean EVERYTHING. Of course I’ve been using it on toast and PB&Js, but it’s incredibly tasty on top of greek yogurt. I’ve never once thought about putting any kind of jam/jelly on my yogurt until I made this. This jam is so thick and chunky, it’s almost like topping your yogurt with the insides of a blueberry pie (and come on, everyone loves pie).
There are a few things you need to know about this jam, though, that make it even better. (1) It can be made in under twenty minutes flat (and no, I won’t judge you if you eat it by the spoonful right off the stove…because this stuff is good hot too). (2) It makes just enough to fill a 16 oz mason jar, so you won’t have SO MUCH jam that you don’t know what to do with it. And (3) it has little to none added sugar, depending on how sweet the blueberries are. I mean, isn’t fruit sweet enough already?!
Blueberry Lemon Chia Seed Jam
(makes about 16 oz)
- 3 heaping cups blueberries
- 2 tablespoon maple syrup
- 2 tbsp lemon juice
- Lemon skin/peel from one lemon
- 2 tbsp chia seeds
In a large, non-stick pot combine blueberries and maple syrup. Cook on low-medium heat until they begin to boil; stirring frequently. Add in the lemon skin (we’ll remove it later).
Using a potato masher or wooden spoon, smash the berries to desired consistency. Reduce the heat to low and continue to stir for about 5 minutes before adding in the lemon juice and chia seeds.
Stir until the chia seeds are distributed. Let the fruit mixture cook for about 10-15 minutes until thickened. Remove the lemon rinds and discard. Pour jam into a glass jar or air-tight container. Store in fridge for up to 3 weeks.
I made this two days ago and I’m already halfway through the jar…oh well, I guess I’ll have to get some more blueberries this weekend and make a double batch.