One of Matthew’s Top 10 foods would probably be blueberries. Last summer, he would shovel them into his mouth with both hands, straight off the bush, as fast as he possibly could. Needless to say, I know that anything I put blueberry on, he’ll love. I decided to try making some Instant Pot lemon blueberry jam for him that I would jar and use on toast, in homemade poptarts, topping on various cakes and biscuits, etc. Heck, rewarming it a little and putting it on ice cream is amazing, too!
I didn’t want to make it super sugary, though, and I wanted to add something healthier into it. Enter chia seeds and honey. This recipe is super simple but uber tasty. The chia seed acts as the agent to gel the jam and adds in some “superfood” quality, too. Local honey sweetens it up just a little (the amount of honey, relative to the amount of blueberries, keeps it sweet, but not cloyingly so) and helps with our allergies, too! The drop of lemon essential oil adds an extra punch of citrus brightness to the blueberries without making it too thin to really turn into jam. Plus, it adds some awesome essential oil benefits which basically makes it a second superfood in your guilty pleasure!
If you love lemons, blueberries, or dessert, this lemon blueberry pie is perfect for anytime you want a light, sweet treat!