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    Home » Recipes » Dips, Sauces & Spreads

    Healthy Blueberry Chia Jam – No Pectin!

    Published: Jun 28, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    2.8K shares
    JUMP TO RECIPE

    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.

    Spoonful of blueberry chia jam being held above jar of jam on kitchen counter.

    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.

    Jump to:
    • Reader Feedback
    • Why you’ll love it
    • Ingredients + Substitutions
    • Instructions
    • Storage
    • How to use it
    • Expert Tips
    • More blueberry recipes you’ll love
    • 📖 Recipe

    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.)

    Blueberries and lemon zest inside medium pot.

    Add the blueberries, lemon zest + juice, and maple syrup, if using, to a medium saucepan. (photo 1)

    Mashed blueberry jam inside medium pot.

    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.

    Jar of blueberry chia jam with spoon inside and blueberries in background.

    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

    • Blueberry muffins on cooling rack with halved lemon beside them.
      Vegan Lemon Blueberry Muffins [GF + Oil Free]
    • Slice of blueberry pie in white plate with fork.
      Vegan Blueberry Pie [Oil Free]
    • Syrup being poured over stack of blueberry pancakes.
      Healthy Vegan Blueberry Pancakes
    • Triangle lifting slice of blueberry cake from plate.
      Vegan Lemon Blueberry Cake [Oil Free]

    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

    Spoonful of blueberry jam being held above jar of jam.

    Healthy Blueberry Chia Jam – Low Sugar + No Pectin!

    Delicious blueberry chia jam that's naturally sweetened, with hints of lemony tart flavour.
    5 from 17 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Course: Breakfast
    Cuisine: American, Canadian
    Servings: 16 Servings
    Calories: 40kcal
    Author: Rosa

    Equipment

    Potato masher on white background.
    Potato Masher

    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
    Prevent your screen from going dark

    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.

    Notes

    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 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.
    Store the jam in a clean glass jar/s in the refrigerator for up to 2 weeks or freeze for up to 6 months. I like to store it in 2 separate jars, one for the fridge and one for the freezer.

    Nutrition

    Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 52mg | Fiber: 2g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    2.8K shares

    Reader Interactions

    Comments

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    1. Lisa

      February 25, 2023 at 7:07 pm

      Can you do this with other fruit? Apricots?

      Reply
      • Rosa

        February 27, 2023 at 8:32 am

        I haven’t tried apricots, but it may work. Make sure to dice them first if you give it a try.

        Reply
    2. Nory

      February 13, 2023 at 8:43 am

      5 stars
      This chia jam is to die for. I did have to add a couple teaspoons of cornstarch to get it to thicken. I’m eating it right now swirled in whole grain porridge with peanut butter. Yum!

      For any readers who are reluctant to make the jam because of a short storage time, don’t worry. I’ve had my jam in the fridge for several months with no impact on quality.

      Thanks so much for the wonderful recipe!

      Reply
      • Rosa

        February 13, 2023 at 10:45 am

        That’s fantastic Nory. Thanks very much for the detailed review. Thrilled you’re enjoying the jam. 🙂

        Reply
    3. Elaine

      June 01, 2022 at 4:05 pm

      Could I substitute other berries or a combination of berries? Would the recipe remain the same?

      Reply
      • Rosa

        June 03, 2022 at 8:34 am

        Yes, you may use other berries. Here’s our strawberry version, or have fun experimenting with other berries. Enjoy.

        Reply
    4. Judy

      May 02, 2022 at 1:21 am

      If you want it sweeter add Monk sugar which adds sweetness but not the carbohydrates. The body does not recognize Monk sugar as a carbohydrate and does not metabolize it as a sugar. Research monk sugar, it is really a wonderful phenomena in which it also prevents cancer and lowers blood sugar levels.

      Reply
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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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