This homemade blueberry chia jam is easy to prepare, filled with healthy chia seeds and blueberries and tastes so much better than any store bought jam. You can use fresh or frozen blueberries depending on the season and it also freezes well.
I posted a date scones recipe recently and made a quick blueberry chia jam to serve them along side. The jam came together very easily and I really didn't put much attention to it as my focus was on the scones (and my hyper active kids). The fruit jam was just the supporting actor, you see.
And then, the jam was SO delicious, and easy, and fresh, and satisfying that I realized it totally deserved its own spot on the blog! Plus, they make for amazing filling for thumbprint cookies 😉
I already posted a cherry marmalade recipe a while back that I love to make once in a while. There is a little more hands-on prep on that version as you need to pit the cherries and prepare the orange. But this blueberry version is the EASIEST recipe out there. It's a throw in the pot, cook for max 10 minutes and let sit for a bit kind of recipe.
And I mean, once you know the jam-made-with-chia-seeds little trick, then it's really hard to go back to the store-bought jams. I have used chia seeds to thicken mixture so many times, just like in these overnight oats, buckwheat bread, warm pudding or chia seed tea, but jams are actually one of the best way to use the tiny seeds!
Because once the chia seeds are in contact with a saucy fruit consistency, they will absorb some of the liquid to swell (they swell up to 10 times their size!) and form sort of a gel. Which is perfect when making jam.
And making your own jam means you can adjust it the way you like want: You want a thinner jam? Add less chia seeds. You want it thicker? Add more of them. You like it pretty sweet? Well, you know what to do.
So, think twice next time you are grabbing that processed and extra sugary jar of store bought jam. You might be better off grabbing a bag of fresh blueberries instead.
A healthy blueberry chia jam
This jam recipe is SO healthy! Traditional jams will often contain pectin to thicken the fruits. In this case, this is replaced by chia seeds, which are so darn good for you.
Chia seeds have been used for quite a long time now for their outstanding health benefits. Chia means "strength" in Mayan and were used to provide essential energy during long trips and battles.
What makes them so nourishing? They are jam-packed (see what I did there) with fiber, protein and healthy omega-3 fats. And you only need a small amount to provide significant nutrients. (source: healthline).
Not only is it filled with healthy chia seeds, but also, hello anti-oxidant-rich blueberries! These berries are filled with flavonoid, which give them their blue color, but also powerful antioxidant effect. (source: health.com). They are also filled with healthy fiber among so many other important nutrients.
One last word, this jam is also made without any refined-sugar. If your berries are super sweet, then you might be able to omit any added sweetener all together, or add a splash of maple syrup as needed.
Ingredients you'll need and optional adds-on
This is a 3-ingredient easy recipe.
- Chia seeds
- Sweetener (optional)
I love my blueberry jam super simple, but you can also add lemon juice or lemon zest, cinnamon, cardamom, vanilla extract or any spices you like.
How to make an easy blueberry chia jam
- First, add the blueberries to a small pot and turn on the heat to medium-high (uncovered). Stir once in a while and once the berries are starting to sweat and release a little bit of their juice (about 5 minutes), then use a potato masher to mash the fruit. Keep cooking for about 5 minutes while mashing/stirring and then remove from the heat. You should have a very saucy and coarse mixture with some blueberry still whole.
- To the pot, add the maple syrup and chia seeds (and other adds-on if using) and stir very well to ensure all the seeds are incorporated (they tend to stick/float).
- Transfer the mixture to a storing container and let the jam sit until desired consistency. Ideally, you would transfer to the fridge and let it rest for at least 2 hours. The jam will thicken during the resting/cooling process.
Watch how to make it
Make a blended blueberry chia jam
I have to say that I absolutely love the chia texture in sauces and jams. You will still feel its tiny seeds, but they become soften with some gel around them, which is actually very pleasant.
But, if you want to avoid that kind of texture, then you can blend the whole mixture after you add the seeds and sweetener until you reach a smooth-ish texture, then store in the fridge.
Can I use frozen blueberries instead?
Yes, you can! Frozen blueberries release more juice as they thaw and will create a more saucy consistency. You might want to cook for an extra few minutes to cook down the liquid a little, or you can also add an extra teaspoon to compensate for the extra liquid.
Can I freeze my blueberry chia jam?
This is a small batch, so unlikely that you will need to freeze it, but you can very easily double or triple the recipe and freeze some for later. Just divide in a few small containers so you can grab one portion at the time. Can be kept in the freezer for up to 3 months.
How long do I have to wait for my jam to be ready to eat?
Once the chia is added to the blueberry saucy consistency, then you need to allow some time for the tiny seeds to swell and thicken the mixture. Ideally, you would let it sit for at least 4 hours in the fridge, so aim for making it the day before you need it so it rest overnight and thicken nicely (plus, I find it tastier when cold).
That being said, I noticed how a jam made with blueberries, opposed to other fruits, seemed to thicken quicker. You could get away with a shorter wait time, something like an hour perhaps, just watch and test with spoon after a little while to check the consistency.
How much chia seeds do I have to use
The more seeds you use, the thicker your jam will be after resting. So, roughly, about 1 tablespoon of chia seeds per cup of fruits yields a moderately thick jam. But, you can easily play around with this ratio depending of what you are looking for or how watery-saucy the fruits are.
I will sometimes add less seeds if looking for more of a saucy consistency to add to ice cream or yogurt. Or I might add more seeds if I want a thicker mixture to layer in a fruit parfait with granola.
Also, keep in mind that the longer the jam rest, the thicker it will become.
Can I use other fruits to make it?
Yes, most juicy fruits will work well, especially other berries like strawberries, blackberries and raspberries. You could mix up fruits to do a mixed berry chia jam. Stone fruits would work great as well, like cherries and peaches.
Fruits have a varied amount of natural pectins, which can change the final texture of your jam depending of which one you choose. This would only have slight impact consistency, so follow the recipe as it is, then adjust with more chia seeds if needed after the resting time.
How to use this blueberry chia jam
This jam is obviously a great match for morning toasts. Try over a slice of buckwheat bread or oat milk bread. It also pairs very well with lots of baked goods like scones and banana muffins or spread over these lemon cookies. They were perfect for my almond flour thumbprint cookies too!
When you have extra jam you need to use, then add some to your fruit smoothies like in this blueberry pineapple smoothie or oatmeal/overnight oats.
Other blueberry recipes you might like
- Lemon blueberry mug cake
- Blueberry cheesecake squares
- Blueberry pineapple smoothie
- Turmeric blueberry oatmeal
- Blueberry lavender almond milk
I hope you enjoy this easy blueberry chia jam as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Blueberry Chia Jam (Easy Small Batch)
- 1 ½ cup blueberries - frozen or fresh
- 1 ½ tbsp chia seeds
- 1 tbsp maple syrup or agave nectar
- a squeeze of lemon juice, a pinch of cardamom, a splash of vanilla extract - optional
- In a small pot, add the blueberries and turn on the stove to medium-high heat. Once the fruits are starting to break up and release some of their juice (about 5 min), then use a potato masher to mash the berry to a saucy consistency (or use a wooden spoon).
- Once the fruits are mostly broken down to a coarse purée, then remove from the heat, add the maple syrup and chia seeds, stir and let it completely cool down. Best result if transferred in the fridge and allowed to cool for at least 4 hours (I do overnight).
- Store in an air-tight container for up to a week in the fridge. Can also be frozen for up to 3 months. The jam will thicken more as it rest longer.
- This recipe makes for a small batch, but feel free to double or triple the recipe to freeze in small batches.
- Best result when the jam rest for at least 4 hours, but I have done this jam with minimal resting time (maybe an hour) and although the jam was thiner, it still worked well. So, don't hesitate to make it even if last minute in a pinch.
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