Coarsely chop blueberries. I do this by placing the frozen blueberries in my food processor and pushing the pulse button approximately 10 to 12 times.
In a small saucepan, stir together grape juice concentrate and chia seed. Bring to boil over high heat, stirring often.
Stir in chopped blueberries, return to boil, then continue to cook for approximately 2 minutes or until chia is soft.
Remove from heat and stir in vanilla and maple syrup to taste. Allow to cool. Chill before serving.
Notes
1. This amount of grape juice concentrate results in a thick jam. If you'd like a thinner jam (for example, to use for a sauce), use 1/3 to 1/2 cup grape juice concentrate.2. I like this jam without any maple syrup, but if you prefer a sweeter jam, I suggest adding 2 to 3 tablespoons of pure maple syrup.3. This jam will keep for about 6 days in the refrigerator or up to 6 months in the freezer.* * * This recipe for Sugar-Free Blueberry Chia Jam is . . . gluten-free, plant based, oil-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.