Sugar-Free Blueberry Chia Seed Jam (low carb, no pectin)

Step 1

Put the frozen blueberries, lime juice, water and erythritol in a small sauce pan over medium heat and bring to a strong simmer. Reduce heat to medium-low and simmer uncovered for 15 minutes.

Step 2

Turn off the heat and lightly puree the blueberries with an immersion blender or a standing blender..

Step 3

Pour into a clean jar and stir in the chia seeds and lime zest. Let the blueberry jam cool before covering and placing in the refrigerator. It will thicken overnight but still be thinner than regular jam.  Makes 1 cup with 1 tbsp per serving or 16 total servings.

Step 4

This jam keeps for 2-3 weeks in the fridge.