Don’t worry if this looks a little runny when it’s hot. The chia seeds will plump as the jam cools, thickening it considerably.
To turn the jam into a summery dessert, fold 1/4 cup jam into 1 pint of softened vanilla ice cream until streaks form. Cover and freeze until scoopable.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
Preparation
Step 1
Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5–10 minutes.
Step 2
Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
Do Ahead
Step 3
Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months.
Recipe notes
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