Blueberry Jam

Blueberries are a nutrient dense powerhouse and a quick, easy addition to your diet.

Blueberries are loaded with vitamins, minerals and various types of antioxidants, particularly anthocyanins, which give them their vibrant blue colour.

Requiring no preparation aside from a quick rinse they can be eaten straight from the fridge or added to yoghurt, cereal, smoothies and baked goods for an added nutrient boost. They freeze beautifully so you can always have them to hand.

Another quick and easy way to eat them is to make this Blueberry ‘jam’ It takes under 15 minutes to make and is delicious served warm on top of your favourite nut butter, with a sprinkling of seeds. You’ll see I add pumpkin and sunflower seeds to a lot of my food – they just bring something extra to the nutrition party!

Ingredients

1 small punnet blueberries, rinsed
(or use frozen)

1 tsp vanilla essence

1 tbsp lemon juice

Method

Add everything to a non-stick pan and cook at a medium heat for 10 minutes, stir constantly to avoid the mixture sticking to the pan.

Some of the blueberries will have popped and the mixture will be sweet and sticky, but they will have largely held their shape. It will set slightly as it cools.

To serve: Serve on toast, spread with nut butter and top with seeds. Alternatively, stir into Greek Yogurt or vanilla ice-cream for a sweet treat.