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:
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.
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.
Layer jam and scoops of plain yogurt into jars. Sprinkle with a crunchy topping like toasted nuts, seeds, or cacao nibs.
Blend with some frozen pineapple chunks, a frozen banana, and almond milk until smooth. Add flaxseed oil for a superfood vibe.
Jam gets layered with lemon curd, graham crackers, and sweetened mascarpone in a cake that's almost too pretty to eat.