This is a delicious, tangy blueberry jam with Chia seeds to make it Keto friendly. I eat it almost every morning on a couple of slides of a Keto Mini Baguettes, with a layer of salted butter and homemade hazelnut butter. My version of a P&J.

This jam is also great to transform regular yoghurt into blueberry yoghurt.

This recipe is from Low Carb Maven, I just changed it a tiny bit.

Ingredients for one jar

• 2 cups frozen blueberries (8 ounces)
• 1/4 cup lemon juice (2 ounces)
• 1/4 cup erythritol
• 1 tbsp water
• zest from one lemon
• 2 tbsp chia seeds

Put the frozen blueberries, lemon 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 10 minutes.

Turn off the heat and lightly puree the blueberries with an immersion blender or a standing blender. Stir in the chia seeds and lemon zest.

Pour into a clean, sterilized jar. Let the blueberry jam cool before placing in the fridge.