- 24 oz. blueberries
- ⅓ cup maple syrup
- 3 tablespoons chia seeds
- 1 tablespoon lemon juice
- ⅛ teaspoon cinnamon
- In a medium saucepan, combine the blueberries and maple syrup. Cover and bring to a simmer over medium heat, stirring frequently. After about 5 minutes, when the blueberries are starting to break down, add the chia seeds, lemon juice, and cinnamon and reduce the heat to medium-low.
- Continue cooking uncovered, stirring occasionally to prevent the bottom from scorching, for about 10 to 20 minutes or until the mixture has thickened the blueberries have broken down. The jam will continue to thicken as it cools so don’t let it reduce too much.
- Let cool completely before transferring to clean jars. Keep in a sealed jar in the refrigerator for 2-3 weeks. It can also be stored in the freezer for up to 3 months.