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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
- 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).
- 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.
- 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
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.
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.
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.
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
Blueberry Chia Jam
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.
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