Say hello to my new favorite spread: chia jam.
Blueberry and lavender — who knew they’d be such a perfect pair? This combination is unexpectedly lovely, floral and fruity at once, and best of all, you can make it in minutes.
I’ve been obsessed with fresh lavender lately. I bought a huge potted plant this spring and it’s thriving on my patio — fragrant and beautiful. If you don’t grow your own, don’t worry: this recipe works just as well with dried culinary lavender. Dried lavender is very concentrated, so a little goes a long way and you can easily adjust the intensity to your taste.
You can cook the blueberries on the stovetop until they burst and soften, which gives the jam a lightly caramelized, roasted flavor. If you prefer not to heat them, pulse the berries in a food processor with a splash of water, then fold in the lavender and continue with the recipe. Either method yields a jam with lovely bursts of whole fruit alongside smoother bits.
I adore the textured result — some blueberries break down completely while others remain juicy and whole. The floral note of lavender paired with blueberry and vanilla makes the jam taste more complex than it is to prepare.
If canning feels like too much work (boiling jars and everything), chia jam is the quick alternative. I use chia jam in bars, cobblers, or simply spread on toast. It’s ready to use in about 30 minutes and thickens further in the fridge; stored in a sealed container, it will keep for about a week.
Chia seeds give this jam a pleasant, slightly gelled texture. If you’re not a fan of the little seeds, you can pulse the mixture briefly in a food processor after it thickens to smooth it out.
For the best finish, toast a slice of sourdough, spread with mascarpone, and top with a generous spoonful of the jam. The combination of tangy cheese and floral-fruity jam is delightful.
There.is.nothing.better.
Easy Blueberry Lavender Chia Jam
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Ingredients
- 1 1/2 cups fresh blueberries
- 1 tablespoon dried culinary lavender
- 1/4 cup water
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
Instructions
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Combine the blueberries, lavender, water and honey in a saucepan over medium-low heat. Simmer until the blueberries break down, about 10 to 12 minutes, stirring occasionally. Remove from the heat and let cool slightly, then stir in the vanilla.
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Stir in the chia seeds and let the mixture sit at room temperature for 20 to 30 minutes, stirring once or twice. The jam will thicken as it rests; refrigerate for a firmer texture. Store in a sealed container in the fridge for up to one week.
Did you make this recipe?
If you made this jam, tag your photos with #howsweeteats. I always love seeing how people use it — on toast, in desserts, or spooned over yogurt.
Except maybe chocolate and peanut butter — that pairing still wins my heart.