blueberry-chia-seed-jam.json

{
    "directions": [
        "Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5\u201310 minutes.",
        "Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.",
        "Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months."
    ],
    "ingredients": [
        "3 cups fresh (or frozen, thawed) blueberries",
        "2 teaspoons finely grated lemon zest",
        "1/4 cup fresh lemon juice",
        "3 tablespoons (or more) pure maple syrup",
        "1/4 cup chia seeds"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Blueberry",
        "Jam or Jelly",
        "Seed",
        "Ice Cream",
        "Summer",
        "Maple Syrup",
        "Dessert",
        "Breakfast",
        "Brunch",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Blueberry\u2013Chia Seed Jam",
    "url": "http://www.epicurious.com/recipes/food/views/blueberry-chia-seed-jam"
}