1 cup Blueberry Chia Jam ( see recipe below)
¾ cup coconut water
1 tablespoon fresh lime juice
Pinch of kosher salt
½ cup (or frozen, thawed) blueberries
3 cups fresh (or frozen, thawed) blueberries
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
3 tablespoons BBF agave syrup (more if you desire it to be sweeter)
¼ cup BBF chia seeds
Bring blueberries, lemon zest, lemon juice, and agave syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes.
Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally until juices are reduced by half, 5–10 minutes.
Remove jam from heat; taste and add a bit more agave syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds.
Let jam cool slightly, then transfer to heatproof jars or containers.
Cover and let cool completely.
Chill until ready to use.
R E C I P E P R E P A R A T I O N
F O R P O P S I C L E S
Purée jam, coconut water, lime juice, and salt in a blender until smooth.
Add blueberries and pulse just to break up some of the berries.
Pour into ice-pop molds, insert sticks, and freeze until solid, at least 3 hours.
Run under hot water for several seconds to unmold
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