This Blueberry Chia Seed Jam is an awesome “beginners” jam recipe, because it doesn’t use any pectin; the chia seeds add as the thickener.
In fact, you just might have all of the ingredients you need for this recipe already in your house!
Ingredients:
- 6 cups fresh blueberries
- the juice and zest of 4 lemons
- 1/2 cup pure maple syrup
- 1/2 cup chia seeds
To begin making the Blueberry Chia Seed Jam, add the blueberries, lemon zest, lemon juice and maple syrup to a large pot over medium high heat.
Stir occasionally, until the blueberries begin to burst, about 5 minutes. 
Use the back of a spoon to lightly mash roughly half of the berries, releasing their juice.
Turn the heat up to medium-high and bring the mixture to a boil. Stir occasionally, for 5 to 10 minutes, or until the mixture has reduced by half. Stir in your chia seeds and cook for 1 minute.
Remove from heat and let cool slightly.
While the jam is cooling, remove the jars from the hot water, emptying out the water. Fill each jar with the jam.
Clean the rim and threads of the jars using a clean, damp paper towel.
Add the lid on top of each jar, allowing the reddish sealing compound to come in contact with the jar rim. Add the band and twist until its fingertip tight.
The jam will keep for up to two weeks in the fridge and up to 2 months in the freezer. This jam is not shelf stable.
I clearly had to try some of this blueberry chia seed jam, so I opened up one of the jars.
The chia seeds give it a nice thick consistency overall, with some chucky texture from the unmashed blueberries.
It’s not an overly sweet jam, which I really like.
This would be so good on a toasted English muffin with a bit of butter as well!
I’ll be using this jam in an upcoming post as well, so stay tuned!
Blueberry Chia Seed Jam
Ingredients
- 6 cups fresh blueberries
- the juice and zest of 4 lemons
- 1/2 cup pure maple syrup
- 1/2 cup chia seeds
Instructions
- Add the blueberries, lemon zest, lemon juice and maple syrup to a large pot over medium high heat. Stir occasionally, until the blueberries begin to burst, about 5 minutes.
- Use the back of a spoon to lightly mash roughly half of the berries, releasing their juice.
- Turn the heat up to medium-high and bring the mixture to a boil. Stir occasionally, for 5 to 10 minutes, or until the mixture has reduced by half. Stir in your chia seeds and cook for 1 minute.
- Remove from heat and let cool slightly.
- Fill each jar with the jam.
- Clean the rim and threads of the jars using a clean, damp paper towel.
- Add the lid on top of each jar, allowing the reddish sealing compound to come in contact with the jar rim. Add the band and twist until its fingertip tight.
- The jam will keep for up to two weeks in the fridge and up to 2 months in the freezer. This jam is not shelf stable.
Would it work to grind up the chia seeds before making the jam so it is more smooth? I’ve made jam that way before but I haven’t canned it.
Hi Rachel, I’m not sure… I’ve never tried it that way before. If you’ve done it prior and it worked, it should be fine to can as well, but you may want to do some research to make sure.
I have read the PH is too high with chia seeds and it makes chia seed jam unsafe to can. Thoughts?
Hi Lucy, I believe you are right and will update this recipe as soon as I am back at a computer. Instead of canning chia seed jam, you can refrigerate it and use it within a couple of months, or freeze it for longer-term storage