Blueberries are grown all over the country; depending on where you live, they show up from May through September at farmers’ markets. But if you find yourself in New England this summer, stock up on tiny wild Maine blueberries, which are revered for their sweet-tart balance. They grow along the state’s rocky coast and are hand-cultivated each August. You can also usually find them frozen at good supermarkets (we like Wyman’s of Maine Fresh-Frozen Wild Blueberries). So what are we doing with our trove of berries this summer? Making large quantities of this Blueberry-Chia Seed Jam, for starters. Chia seeds give it a gelled texture—and you’ll want it in everything you eat. Here are four ways to make it happen:
Blueberry Ripple Ice Cream
Fold jam into a pint of softened store-bought vanilla ice cream until marbled. When it’s refrozen, the jam forms a tart, chewy ribbon.
Fruity Ice Pops
Blend jam with fresh lime juice, a glug of coconut water, and a few fresh blueberries, keeping some of ’em whole. Freeze solid in ice-pop molds.
To-Go Yogurt Cups
Layer jam and scoops of plain yogurt into jars. Sprinkle with a crunchy topping like toasted nuts, seeds, or cacao nibs.
Breakfast Smoothie
Blend with some frozen pineapple chunks, a frozen banana, and almond milk until smooth. Add flaxseed oil for a superfood vibe.
Get the Recipe: Blueberry-Chia Seed Jam
It would also be right at home on these crispy waffles:
