Blueberry Chia Jam
Chia jam is one of those staples I make often but have never actually posted on the blog. Today I’m sharing how to make blueberry chia jam because there’s really nothing to it and once you try it, you’ll never buy store-bought jam again. It’s also a nice alternative to canning because it only takes 10 minutes to make. This healthy jam is sugar-free!
How to Make Chia Jam
There are a couple different ways you can make chia jam, both work well however for best results I would recommend cooking the jam stovetop using frozen berries.
Stovetop Chia Jam
Making chia jam this way is so easy. Add 2 cups of frozen berries to a small sauce pan and heat until they thaw and get nice and juicy. I use a potato masher to break the berries down. I like to leave a few berries in tact but break most of them down so the jam has a nice smooth consistency.
Once you have your thawed, mashed berries, stir in 2 tablespoons of chia seeds and then simmer very lightly for a few more minutes. Turn the heat off and let it sit for 5-10 minutes until thick. Let it cool and then store in the fridge. It will continue to thicken once stored and will keep for up to 1 week.
Blended Chia Jam
Another method you can use is blending the berries and chia seed and then pouring into a jar to thicken, skipping the stovetop part. I’ve done this a few times but I prefer the result you get with cooking it stovetop.
Fresh or Frozen Fruit?
Both fresh and frozen fruit are suitable for chia jam however I find frozen fruit yields a better result since it gets so juicy when it thaws. That being said, if you don’t have any frozen fruit on hand, using fresh fruit and the stovetop method works well too. Just make sure you stick to juicier fruits such as berries.
Chia Jam Add-Ins
I don’t add anything to my chia jam so it’s not super sweet like traditional jam however if you want your jam on the sweeter side, stir in 1-2 tablespoons of pure maple syrup with the chia seeds, or more to taste. You can also add a spirtz of lemon to balance out the sweetness.
Best Fruit for Chia Jam
You can use pretty much any fruit for chia jam but I’d recommend berries for best results. Strawberries, cherries, blackberries, blueberries or any combination of those is awesome. Stone fruits such as apricot and peach also work well. I haven’t tried it with tropical fruits such as kiwi, pineapple or mango but I think those would work well too!
How to Use Chia Jam
Well, the obvious is toast, of course and you can’t go wrong there but it’s awesome on english muffins and bagels too, on top of oatmeal or banana ice cream, in baking, spread on muffins or loaves, stuffed in vegan chocolate cups or just used anywhere you would regular jam!Print
- 2 cups frozen berries of choice such as blueberries, cherries, blackberries, raspberries or a mixture of berries
- 2 tbsp chia seeds
- optional sweetener: 1-2 tbsp pure maple syrup, or more to taste
- Add the frozen berries to a small saucepan and heat over medium heat, stirring occasionally. Once the berries have thawed and are starting to break down, use a fork or potato masher to break them down further. This should take 5-6 minutes.
- Stir in 2 tbsp of chia seeds and very lightly simmer for a few more minutes. If you’re using sweetener, add it now and adjust taste. Turn the heat off and let sit on the element for 5-10 minutes to thicken.
- Spoon into a mason jar and store in the fridge for up to 1 week. It will continue to thicken in the fridge.
Keywords: chia jam, blueberry chia jam, sugar-free jam