Grocery shopping is probably one of my favorite things to do. Yep, I’m a foodie nerd. I’d rather browse around a grocery store than spend time in a mall. What’s even better? When my favorite food/produce is on sale! I recently scored blackberries at 77¢ per 6 ounce container and without thinking, I tossed 5 of those babies in my cart. Now, that’s why I love to grocery shop 🙂
I was hoping they would last me all week for breakfast, but by day 3, one container started to mold.
“Dang, how can I use all these up in one day?”
I could have easily made a cobbler, but there was a recipe I was meaning to try out and I had the perfect amount to do it! Another great thing about this recipe, you could use any berry you’d like: strawberries, peaches, blueberries, etc.
3 ingredients later and you’ve got a healthy, easy topping for that morning toast or to slather on a stack of pancakes. Actually, your PB&J just got a bit more sophisticated 😉
blackberry chia jam:
Serving size: 1T
(Yeilds about 32 Tablespoons)
Points Per serving: 0pp
(or 2T for 1pp, 1/4C for 2pp, etc)
3- 6oz containers of fresh blackberries, washed.
1/4C chia seeds
*More or less depending on the natural sweetness of the berries. My blackberries were quite tart …
•Add blackberries to a medium sized sauce pan on medium heat.
•As the berries start to warm, gently mash them until desired consistency.
•Once berries start to simmer, stir in the honey.
•Remove from heat and add the chia seeds.
•Stir until combined and pour into a 1/2 pint container (mason jar).
•Let return to room temperature then place it in the fridge until ready to use.
Oh, so shiny and beautiful!!
Here, I enjoyed it on some peanut butter pancakes … ah, heaven.