makes about 3 cups (about 1 1/2 pints)
6 cups fresh blueberries
1/4 cup + 2 tablespoons pure maple syrup, to taste (or other liquid sweetener)
1/4 cup chia seeds
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
1 teaspoon pure vanilla extract
1. In a medium non-reactive sauce pot, bring the blueberries and maple syrup to a boil. Reduce the heat and simmer for 5 minutes, stirring frequently. After 5 minutes, carefully mash the blueberries with a potato masher or pastry blender, leaving some blueberries intact for texture.
2. Stir in the chia seeds, cinnamon, nutmeg, and ginger and cook the mixture down until it thickens to your desired consistency, about 25-30 minutes. Stir frequently to ensure even heating.
3. Once the jam has thickened to your desired consistency, remove the pot from the heat and stir in the vanilla extract.
4. Spoon the jam into a container with an airtight lid. The jam should keep in the fridge for at least 2-3 weeks.