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is the chia seeds. If you are new to using them, they absorb any fluid that you put them into, increasing the volume up to nine times! The seeds create a mucilage which works amazingly as a binder and thickener. In the recipe when you combine the natural pectin found in the blueberries and the chia seeds… you have a magical marriage made in superfood heaven.
Did you know that chia seeds are related to the mint family? So naturally, I thought the two would play well together. Menthol, is the active ingredient in mint that gives it its characteristic flavor, and is considered an aid in digestion and a stomach-calmer. The crisp, clean scent also has applications in aromatherapy. So while you are mincing the mint for this recipe, take a leaf and pinch it, the inhale deeply. Might as well take advantage of it all. :)
Chia is very rich in omega-3 fatty acids, even more so than flax seeds. They also have another advantage over flax seeds… chia is so rich in antioxidants that the seeds don’t deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber (25 grams contain 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
If the small chia seeds bother you, you can grind them in a spice grinder then use as instructed. This jam is perfect for slathering on a piece of raw bread, eaten straight off the spoon or put a tablespoon or more in your next smoothie! If you are vegan you can replace the raw honey with a sweetener of your choice. Enjoy.
Yields 1 cup