Who else loves jam here? I’m not a jelly fan but jam is my….well, jam.
I have been a long time lover! My favorite snack as a kid (other than cheese crackers because your girl good put down a whole box like it was her job) was a rice cake with cream cheese and jam. Yes, you heard that right. The creamy tang from the cream cheese with the salty rice cake and sweet jam would make you go to a place where angsty teen drama didn’t exist. Oh the memories.
Now that I’ve gotten older and only have adult drama vs teen drama, I’ve also wised up to what is actually in jam. Have you noticed how much junk is in those convenient little jars? And how dang pricey it is for all that junk? We’re talking High Fructose Corn Syrup, Corn Syrup, Fruit Pectin and Citric Acid….. that’s what we’re paying for folk. Chemicals.
If the jam is lower sugar- it usually has a proceed sugar replacement which we all know is less than stellar. Science would say more science-y word but lets just save that for the professions.
My point is is that there is a time and a place for eating something out of the usual… you know, those pleasures that should hold no guilt but don’t always make you feel the best…. those yummy little things that your mind says YAY but your body says I’m to old for this shit?… The ones that aren’t enjoyed daily but always thoroughly enjoyed?… We all have those foods but why should jam be one of them? This recipe…. if you can even call it that…. makes it so I feel zero second thoughts about giving a big ole glob to my children on their toast every morning.
As a parent, there are plenty of things to second guess…. food shouldn’t be one of them!
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
3-Ingredient Blueberry Jam
Everyone needs a jam recipe that isn’t filled with junk- this is your recipe!
- 2 cups Frozen Blueberries
- 1-2 tbsp D’vash Date Syrup
- 1 tbsp Chia Seeds
In a medium sauce pan- warm the blueberries, date syrup and chia seeds until the mixture starts to bubble. Stirring consistently to ensure nothing sticks to the bottom of the pan. This should take about 10 minutes.
Once it’s at a rolling boiling, carefully remove the pan from the heat and mash the mixture with a fork.
Pour the jam into an airtight container or jar and pop it into the fridge until fully cooled.