Learn how to make this healthy and delicious blueberry chia jam. It’s naturally sweetened, with hints of lemony tart flavour. Plus, it uses only 3-4 ingredients with 15 minutes of active time! No refined sugar, no pectin, no fillers.
This recipe was originally published in September 2019. It has been updated for content and photos.
We love to go blueberry picking every summer and that usually means homemade blueberry jam follows. 🙂
In the interest of healthy eating, this blueberry chia jam is made with wholesome ingredients, like fresh blueberries and chia seeds. Plus it’s naturally sweetened and no pectin or artificial ingredients needed.
For a strawberry version, check out my sugar free strawberry jam.
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Reader Feedback
⭐⭐⭐⭐⭐ Loved everything about this recipe. Easy to follow and great idea to make during Blueberry season. I'm currently following the Candida diet so I substituted Monk fruit for the maple syrup. It worked out great! I would definitely make this again. Thank you so much for posing this healthy recipe! : ) - Joanne
Why you’ll love it
- Refined sugar-free, with only a small amount of (optional) maple syrup to add to the natural sweetness of the blueberries.
- No artificial anything!! Unlike store bought jams, this version has only a few natural ingredients and no fillers or pectin required.
- Super easy to make, with only a few ingredients and 15 minutes of hands on time.
- Delicious!!! It’s sweet with a little tartness and absolutely drool-worthy.
Ingredients + Substitutions
All you need is 3-4 ingredients to make this delicious blueberry chia jam.
- Blueberries: Fresh, in-season blueberries taste best, but frozen work as well.
- Lemon: You will need both the zest and juice from a large lemon. Make sure to zest the lemon first, and then juice it.
- Chia seeds: You may use white or black chia seeds, and if you don’t like the texture of chia seeds, you may grind them before adding to the jam.
- Maple syrup: This is optional and will depend on the sweetness of your blueberries. If the blueberries are fresh and in season, you can skip the added sweetener. You may also use date syrup or another sweetener of your choice.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the blueberries, lemon zest + juice, and maple syrup, if using, to a medium saucepan. (photo 1)
Simmer until the blueberries start to burst, and then gently mash with a potato masher. (photo 2)
NOTE: Don’t overly mash into a puree. Some blueberry pieces throughout will add nice texture.
Increase the heat and boil to slightly reduce the mixture. Then turn off the heat and stir in the chia seeds.
Transfer your blueberry chia jam into clean jars for storage.
Storage
When your jam is ready, it will be very hot. So use caution to carefully transfer it to clean and dry glass jars. And don’t worry if it appears a little thin, the chia seeds will absorb the excess liquid as it cools.
This blueberry chia jam recipe makes about 2 cups worth of jam. It will keep refrigerated for up to 2 weeks, so separate it into portions that you will consume within that time frame.
NOTE: If you’re skipping the lemon, the jam won’t keep as long.
I use two small jars and keep one in the fridge for immediate consumption (once cooled for several hours), and the other in the freezer to use later.
The frozen jam will keep for up to 6 months.
How to use it
- Spread onto toast, crumpets, or bagels.
- Make a peanut butter and blueberry chia seed jam sandwich.
- Stir some into your oatmeal, yogurt, or chia pudding.
- Spoon it over pancakes, waffles, brownies, or ice cream!
Expert Tips
- You need 1 large lemon for both the zest and juice. Make sure to zest your lemon before juicing it.
- Don’t overly mash the jam into a puree. Some blueberry pieces throughout will add a nice texture.
- If the jam seems thin after boiling, not to worry. The chia seeds will absorb most of the excess liquid as it cools.
- For a smoother texture (if you don’t like the chia texture), grind the chia seeds before adding them to the jam.
- Try it with other berries like raspberries and/or blackberries. Or try our strawberry version here.
More blueberry recipes you’ll love
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don't forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
📖 Recipe
Equipment
Ingredients
- 4 cups fresh blueberries or thawed frozen blueberries
- 1 tablespoon lemon zest from approx. 1 large lemon
- ⅓ cup lemon juice from approx. 1 large lemon (the same lemon)
- 2 tablespoons maple syrup optional
- ⅓ cup chia seeds
Instructions
- Add the blueberries, lemon juice, zest, and maple syrup, (if using) to a medium sauce pot. Simmer over medium heat for about 5 minutes. You'll notice the blueberries start to burst.
- Then gently mash with a potato masher or large fork until roughly half the blueberries are mashed, leaving several chunks throughout.
- Increase the heat and boil for 5 minutes to reduce some of the liquid. Then turn off the heat and stir in your chia seeds.
- Transfer the blueberry chia jam to clean and dry jars and refrigerate or freeze.
LouAnn says
Dates in place of maple syrup make it even healthier!😉
Kim says
Another great recipe! Thanks 😊
Rosa says
You’re most welcome, Kim. 🙂
Lu says
I used my Instant Pot instead of the stovetop. I thawed Costco mixed berry blend and then added the berries, the lemon juice (skipped the zest because I had previously frozen the lemon), maple syrup and the whole chia seeds (because I forgot I was supposed to add them after). Set it to HP for 2 minutes and did a careful quick release. Took my immersion blender and broke up some of the chunks. It was perfect!. No standing over a stove or double cooking. And the jam was the perfect consistency. And tastes fabulous! Several jam jars waiting for me in the freezer now. I’m betting I wouldn’t have had to thaw the berries. Will try that next time.
Rosa says
Glad you like it Lu, and thanks for sharing your process with us. 🙂