Huckleberry Chia Seed Jam

Almost every year as a kid we would go up to the mountains with my dad and spend the day picking huckleberries. Last year Jake and I went up with him and brought back a big bucket full of these sweet mountain berries. I have been trying to figure out how to use up and aside from using it on top of my yogurt and the yummy huckleberry sauce on top of my protein pancakes. I think though I have found the perfect way to use them and it is with this chia seed jam recipe.

The great thing about this jam is that it isn’t full of the sugar and additives that a lot of store bought jams have. It has the perfect amount of sweetness and you can switch out the huckleberries with a different berry or fruit that you like. The chia seeds are what make it thick and spreadable. The inspiration for this recipe comes from my vegan cookbook Eat Smart and I hope you try it! Enjoy!

3 cups huckleberries

2 tbsp chia seeds

2 tbsp pure maple syrup

The juice of 1 lemon

Add the huckleberries to a saucepan with 2 tbsp of water (if they are frozen just add 1 tbsp of water) on a high heat.
Bring to a boil and reduce heat to medium low. Mash the berries in the pan until they are a consistency you like. I enjoy a more chunky jam. Simmer for 5-7 minutes.
Remove from the heat and mix in the chia seeds, maple syrup, and lemon juice. Let cool and let set for at least 15 minutes but overnight in the fridge is ideal.
Store in an airtight container in the fridge for up to 2 weeks…if it will last that long 🙂