Recipe: Pineapple Blueberry Chia Seed Jam

Photo by Asia Bradlee

Each time you spread store-bought jam on your toast, you’re also adding a dollop of sugar and high fructose corn syrup. This homemade version, however, uses only fresh fruit, lime juice, and chia seeds, keeping it free of added sugars and artificial ingredients. Plus, chia seeds give the jam a nice texture and help you stay full longer.

Made as-is, this recipe has a tart flavor thanks to the lime juice. If you want to get even more creative, a dash of chili pepper or some chopped jalapeño peppers would add a spicy complement to the pineapple. If pineapple or blueberries aren’t your thing, this recipe can be made with any fruit you choose, just as long as it’s without peels, seeds, or skin.

Ingredients

2 cups chopped pineapple
1 cup blueberries (fresh or frozen)
2 tbs lime juice
2 tbs chia seeds

Directions

Add the chopped pineapple to a blender and pulse a couple of times. This will make it easier for the pineapple to soften when on the stove.

In a pot over low heat, add the pineapple and let it simmer for about five minutes. After five minutes, add in the blueberries. Let both fruits cook until they are soft and able to be easily mashed with a fork. Mash. You can make the jam as chunky or smooth as you would like.

Turn off the heat. Add the chia seeds and lime juice to the fruit mixture and stir well. Place the jam in the fridge for at least an hour, to allow the chia seeds to thicken the mixture and to let it cool.

Serve the jam on whole wheat or sprouted-grain toast, stir it into your morning yogurt, or use as a flavoring for oatmeal. The jam will last for about two weeks in your refrigerator.