I had a huge bag of frozen wild blueberries that were about to expire so I decided to whip up some super quick jam-more like a compote. I try to eat blueberries every day for immune health and this jam is good for when I'm out of fresh blueberries or just want to change things up. Use this jam on my delicious Whole Wheat Seedy Quick Bread with almond butter, on overnight oats, on hot porridge, or over nice cream. The cardamon and ginger in this recipe pair so nicely with the blueberries. Add 1-2 tbsp of chia seeds at the end if you want a more jelly-like jam.
Ingredients:
6 cups frozen wild blueberries
3 Medjool dates, chopped
1 inch piece finely grated fresh ginger root
Zest from one lemon
1/4 cup juice (I used cranberry-pomegranate juice, but any kind will work)
Pinch of salt
1 tsp cardamon
1/2 tsp cinnamon
Instructions:
Place all the ingredients in a medium sized pot on stove top and bring to a boil. Once mixture comes to a boil, lower heat and simmer until liquid has evaporated and the mixture has thickened. Taste and adjust seasoning.
Cool and store in a mason jar in the fridge.
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