Oh emm geeeeeee! Who is ready for some AWESOME peanut butter and jelly sandwiches? Except not even jelly. Peanut butter and BLUEBERRY CHIA SEED JAM sandwiches. Someone make a song about that please.
One of my favorite things to have for breakfast or snack is a lightly toasted English muffin with peanut butter. And I don’t even mean that organic/natural peanut butter with a layer of oil at the top. I mean that delicious Kraft stuff that is really not all that natural, but I don’t even careee. As soon as you start spreading the peanut butter on that hot English muffin, it starts to melt ever so slightly. It’s peanut heaven in my mouth.
After months of eating those little muffins of pure joy, I decided I wanted to step my game up a notch. Add some JAM to the mix. But for some reason even though I will eat Kraft peanut butter by the handful, I refuse to buy store bought jam. Too many preservatives and sugar in there. (Don’t worry, I absolutely see the massive contradiction staring me in the face).
I had just bought one too many containers of blueberries from the Chinese supermarket and wasn’t interested in freezing them, so I thought I would do something a little different this time. And thus my new favorite sandwich spread was born! Oh man, this is actually one of the easiest recipes to make. Also it made a TON of jam. I’ve literally been eating peanut butter and jam English muffins for the past 2 weeks straight!!! (Haha.. I LOVE IT… SERIOUSLY…
…SAVE ME FROM MY JAM SUPPLY…)
But actually, try this recipe out stat. Once blueberry season is over I plan to do the exact same thing with whatever fruit is in season next! Be prepared for 12 new jam recipes to come…
- 2 cups blueberries (frozen or fresh)
- 1 tsp coconut oil
- 2 tbsp maple syrup or honey (or to taste)
- 2 tbsp chia seeds
- In a large pot, add in the coconut oil and let melt
- Add the blueberries to the pot, and bring to a boil. There will be a lot of liquid coming out of the blueberries, so continue to stir frequently. Mash the blueberries up a bit with a fork or big spoon.
- Add in the maple syrup (more or less according to your taste)
- Stir in the chia seeds, which will soak up some of the liquid.
- Let simmer for approx 10 minutes, or until your desired consistency
- Let it cool down and spoon into a glass jar, and cover. It keeps for 1-2 weeks in the fridge