Blueberry Chia Preserves

I love preserves and always have but I really don't consume refined sugar in abundance, so when I make preserves, I use whole dates to sweeten it! This blueberry preserves recipe also has chia seeds to really help thicken it up and give a healthy dose of antioxidants, protein, fiber, and omega 3s. Note: I blend half of the recipe after it is cooked and cooled to make it somewhat smooth but still have the texture of a whole fruit preserve! You can cut this recipe in half or quadruple it if you want to make a lot of preserves for freezing!

• 8 cup frozen blueberries (organic if possible)

• 2 TB lemon or key lime juice (the lime is so yummy and we used key limes from miami fruit!)

• 4-8 medjool dates (depends on the size and how sweet you want your spread)

• 8 tbs Chia seeds (you can play around with this as the more you use, the thicker your recipe will be and the less you use, the more fruity)

Place blueberries in a pot and cook on medium/high with a lid until the juices separate from the berries and they are completely thawed. Add lime juice and continue to cook for a few minutes, stirring occasionally. Stir in the chia seeds.Take about half of the cooked blueberries with the juices plus the medjool dates and blend in a high speed blender or food processor until smooth. Add this back into the pot with the other cooked blueberries and stir well until everything is combined. Place in ball jars and enjoy!

This is really yummy so be sure to make lots of extra and this will keep for at least 6 months in the freezer.

Top on Breakfast Oatmeal, dip crackers in this, put on nice cream or honestly just go wild: this would probably even be good on a salad. :-)