• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Substitutes
  • Basics
  • Pairings

A Nourishing Plate

menu icon
go to homepage
  • Recipes
  • Substitutes
  • Basics
  • Pairings
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Substitutes
    • Basics
    • Pairings
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Condiments

    May 19, 2022 · Modified: Jul 1, 2022 by Lindsey Jenkins · This post may contain affiliate links · Leave a Comment

    10-Minute Blueberry Chia Jam

    Jump to Recipe - Print Recipe

    Blueberry chia jam is the quickest way to make homemade jam. It's naturally sweetened, has minimal ingredients, and takes only ten minutes. This recipe is dairy-free, refined sugar-free, and vegan.

    The next time you're thinking of running to the store for some last-minute jam, stay home and whip up this quick homemade version instead. Pull those frozen berries out of the back of your freezer and chia seeds out of the pantry.

    In the same way that chia seeds are perfect for chia pudding, they plump up and help "set" the blueberries to give them that jam-like texture without the need for pectin. The process is similar to making strawberry compote.

    Ingredients

    • Frozen blueberries. You can also use fresh, but frozen is great, especially if they aren't in season when you make this jam.
    • Fresh lemon juice. This adds brightness and some tartness to counter the sweetness.
    • Maple syrup. Adds a little natural sweetness without being overly sweet.
    • Chia seeds. This little seeds absorb liquid really well and help the jam plump up. I used black here, but white chia seeds work equally as well. Just use what you have.

    How To Make Blueberry Chia Seed Jam

    1. Add the frozen berries to a saucepan.

      Place the frozen blueberries, lemon juice, and maple syrup in a small saucepan over medium heat, stirring occasionally. Once they start to release some of their juices (after about 5-7 minutes), mash them with a fork or potato masher, leaving a few chunky pieces in for texture (optional).

    2. Stir in the chia seeds.

      Once you have your desired blueberry texture, stir in the chia seeds until well distributed and remove from the heat.

    3. Cool & store.

      Once cooled, store in a tightly sealed glass jar in the fridge for up to 10 days.

    Helpful Tips

    • You can use the jam after it’s cooled for 10-15 minutes, but it will have the best texture when given time to cool in the fridge for at least 30 minutes.
    • If you prefer a smoother consistency, after you've removed it from the heat, add the jam to the bowl of a food processor and blend until smooth. Then, let it cool.

    Frequently Asked Questions

    What other fruit can I use?

    Berries work really well because of their high water content so strawberries, raspberries, blackberries, cherries, or a combination. You can also use other fruits, but you'll likely need to add some water to get enough liquid.

    Can I use fresh fruit?

    Yes, but you'll need to add a tablespoon or two of water (regardless how ripe your fruit is) to get things going until it releases its own juices. This will also allow the chia seeds to have enough moisture to absorb.

    Can you freeze chia jam?

    Yes, allow it to cool completely first and then top with a tightly sealed lid and store in the freezer for up to 3 months.

    Can I make it without the sugar?

    Yes, the sweetener is there to enhance the flavors of the fruit, but if your fruit is already sweet enough, you can just omit it, along with the lemon juice so it’s not too tart.

    More Recipes You'll Love

    • Coconut Rice Pudding
    • Dairy-Free Waffles
    • 5 Ingredient Peanut Butter Granola
    • Matcha Chia Pudding
    • Oat Flour Crepes
    A healthy spoonful of blueberry chia jam next to jars of jam.
    Print Recipe Pin Recipe
    5 from 4 votes

    Blueberry Chia Jam

    Blueberry chia jam is the quickest way to make homemade jam. It's naturally sweetened, has minimal ingredients, and takes only ten minutes. This recipe is dairy-free, refined sugar-free, and vegan.
    Author: Lindsey Jenkins

    Ingredients

    • 2 cups frozen blueberries
    • 1 tablespoon lemon juice
    • 1-2 tablespoons maple syrup or honey
    • 2 tablespoons chia seeds

    Instructions

    • Place the frozen blueberries, lemon juice, and maple syrup in a small saucepan over medium heat. Keep stirring until they start to release some of their juices (this takes about 5-7 minutes). Then with either a fork or a potato masher, mash the blueberries.
    • Once you have your desired texture, stir in the chia seeds until well distributed and remove from the heat.
    • Transfer to a glass jar and let cool completely before putting on a tightly sealed lid. Store in the fridge for up to 10 days or in the freezer for 3 months.

    Notes

    When to use. You can use the jam after it’s cooled for 10-15 minutes, but it will have the best texture when given time to cool in the fridge for at least 30 minutes.
    Want a smoother consistency? After you've removed it from the heat, add the jam to the bowl of a food processor and blend until smooth. Then, let it cool.
    See the FAQ section for more helpful tips.

    More Condiment Recipes

    • A bowl of homemade zucchini pesto.
      Pesto Di Zucchine (Zucchini Pesto)
    • A spoonful of soy-free teriyaki sauce dripping off a spoon into the jar.
      Soy-Free Teriyaki Sauce With Coconut Aminos
    • Miso lemon dressing dripping off of a spoon.
      Creamy Lemon Miso Dressing
    • Almond Ricotta

    Reader Interactions

    Rate & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

    More about me →

    Spring Recipes

    • A large bowl of potato and asparagus salad with roasted garlic dressing.
      Potato Asparagus Salad With Roasted Garlic Vinaigrette
    • A loaf of carrot cake cut with a couple of slices in the front.
      Carrot Cake Loaf With Zesty Citrus Glaze
    • Lavender Lemonade
    • Sautéed Garlic Scapes with squeezed lime
      Sautéed Garlic Scapes with Smoked Sea Salt and Lime

    Popular Posts

    • A small bowl of spicy sushi mayo with a spoon.
      Japanese Spicy Mayo (For Sushi, Poke, And Beyond)
    • pouring vegan oyster sauce into a glass jar
      Vegan Oyster Sauce Recipe
    • What Goes With Spinach?
    • A short glass of overnight chia seed pudding topped with fresh fig slices and dukkah seasoning.
      Overnight Chia Seed Pudding

    Footer

    Get Started

    Capsule Pantry
    Cooking Basics
    Ingredient Pairings
    Substitutes

    Explore By Seasons

    Fall Recipes
    Winter Recipes
    Spring Recipes
    Summer Recipes

    Connect

    About
    Contact
    Subscribe
    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Privacy policy. Disclaimer. Copyright © 2022 A Nourishing Plate LLC. ALL RIGHTS RESERVED.