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It is “Tasty Tuesday”, the place each week we carry you new, recent, native, wholesome recipes and meals suggestions. Discover out what’s in season, and what’s going to preserve you fuelled throughout and after your work outs!

Summer season is nearly gone, and meaning the recent native berries will not be far behind. The farmers markets are nonetheless round so I jumped on the probability to refill on the tip of season berries final week for the freezer and making as a lot with them as I may.

I’ll have gone overboard on the blueberries, however that labored out effectively as a result of I simply determined to make jam with them. This one is not for preserving, that takes many extra steps, that is for consumption over a few week…if you happen to can final that lengthy!

Make Your Meal Even More healthy Tip:

The jam is tremendous versatile! Clearly you may put it on toast or english muffins, however you can even incorporate it into wholesome snacks and desserts. Use it in a breakfast bowl with in a single day oats, or have it on prime of some wholesome or dairy free ice cream, or in oat bars. See if you happen to can resist simply consuming it from the jar with a spoon.


Click on via for recipe!…


Makes Approx. 1 Mason Jar Full – could be doubled!


– blueberries (three cups)

– honey or maple syrup for sweetening (2 or three tbsp)

– 2 tbsp of chia seeds

(you can even add some vanilla extract)



Place blueberries & honey or maple syrup right into a pot over medium warmth till the berries begin to break down.
Seize a potato masher and squish the blueberries to your required consistency.

Add the chia seed and proceed stirring the combination whereas it bubbles, being cautious it would not burn on the underside – approx. 20 minutes.

Let jam cool and place in mason jar(s) for storage.



Tell us if you happen to make this recipe by posting it on instagram or twitter and utilizing the #LiveBarreLife hashtag! And if there are any particular meals, fruits, veggies, or meats, you’d prefer to see on the weblog!

images by: Christine McAvoy