Blueberry Chia Seed Jam

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!

Print

Blueberry Chia Seed Jam

An easy recipe that does not require any pectin; the chia seeds work as the thickener!
Course Breakfast
Keyword Blueberry, Chia Seed, James Beard
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 (8 oz) jars
Author Kaitlin @ I Can Cook That

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.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

8 thoughts on “Blueberry Chia Seed Jam”

  1. 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.

    1. 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

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