Blueberry Chia Jam

This homemade blueberry chia jam is naturally sweetened with honey, made with only 4 ingredients, and done in under 15 minutes. It is the perfect alternative to store bought and a million times better! It’s a favorite in our household and delicious added to toasted sourdough, swirled in a yogurt bowl or oats, or on a pb and jam sandwich.

blueberry chia jam

Why You’ll Love This Recipe

  • This blueberry chia jam is incredibly easy to make.
  • It is naturally sweetened with honey so it’s refined sugar free.
  • It is made with only 4 ingredients.
  • The jam is a great, healthier alternative to store bought.
  • All you need is 15 minutes to make it.
  • It is incredibly versatile.
  • The whole family will love it.
  • It is the perfect amount of subtly sweet.

Ingredients & Substitutions

  • Blueberries. 1 quart of blueberries, approximately 1.5 lbs. You can sub with frozen blueberries just defrost the fruit fully before combining it with the honey. Take note that it may need an additional minute or two of cooking, because frozen fruit will release more liquid than fresh.
  • Honey. Honey is used to sweeten the blueberry chia jam. Look for a local, raw honey if possible for the most health benefits! You can sub with maple syrup.
  • Lime. Most recipes for jam call for lemon juice but I made it with lime juice and it was unreal. You will need the juice from 1/2 a lime. Sub with juice from half a lemon.
  • Chia seeds. Black or white chia seeds work, just make sure they’re fresh. They will act as a thickener. The chia seeds are optional but add great healthy fats and fiber to the jam.

How to Make Blueberry Chia Jam

Step 1

Add to a pan and mash berries. Pour the berries into a low, wide pan or small saucepan and mash.

Step 2

Add honey and lime juice. Add the honey and lime juice and stir to combine. Let the mixture sit until the honey begins to dissolve.

Step 3

Bring jam to boil and cook until it thickens. Place the pan on the stove and bring to a boil. Cook, stirring regularly, for 10 to 12 minutes, until the jam thickens.

Step 4

Stir in chia seeds. If you choose to add in chia seeds do so now. Remove jam from heat and stir in chia seeds. Allow to sit and cool. Once cooled, pour into a glass mason jar with a lid and store in the fridge for up to 1-2 weeks.

Step 5

Serve and enjoy! Enjoy this blueberry chia jam on toasted sourdough or a warm biscuit, swirled in a yogurt, in these peanut butter and jam overnight oats, in a delicious peanut butter and jam sandwich, or swirled into these blueberry muffins.

Expert Tips

  • If using frozen blueberries for this blueberry chia jam, make sure to let them thaw before mashing and adding honey. You can heat the blueberries in a skillet over a low heat to thaw them. Take note that it may need an additional minute or two of cooking, because frozen fruit will release more liquid than fresh.
  • You can use any fruit with this recipe! I’ve made raspberry jam, strawberry rhubarb jam, peach jam, etc.
  • Allow the jam to cool before pouring into glass jar and sticking in the fridge.
  • To mash the berries you can use a potato masher or anything that has a wide hard bottom.

Frequently Asked Questions

What’s the best way to serve this blueberry chia jam?

Serve on toasted sourdough or a warm biscuit, swirled in a yogurt or oat bowl, or in a delicious peanut butter and jam sandwich.

How do I store it?

Store in an airtight glass jar with a lid for up to 1-2 weeks.

Can I freeze it?

Yes! To freeze chia jam, let it cool completely then either freeze portions in an ice-cub tray before transferring to a zip lock freeze bag or store a batch in any freezer safe container. Chia jam can be frozen for up to 3 months and thawed at room temperature or in the fridge.

Can I reduce the amount of honey?

Yes. However, know that the honey isn’t just a sweetener when you make jam. It also plays a role in helping the jam set up. So if you reduce the honey, you may have to cook it a bit longer to get it to be truly jammy.

You May Also Like

Blueberry Chia Jam

This delicious homemade blueberry chia jam is naturally sweetened, made with only 4 ingredients, and done in under 15 minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 quart blueberries approximately 1½ lbs
  • ½ cup honey can sub with maple syrup
  • ½ lime (or lemon) juiced
  • 1 tbsp chia seeds optional

Instructions

  • Add to a pan and mash berries. Pour the berries into a low, wide pan or small saucepan and mash.
  • Add honey and lime juice. Add the honey and lime juice and stir to combine. Let the mixture sit until the honey begins to dissolve.
  • Bring jam to boil and cook until it thickens. Place the pan on the stove and bring to a boil. Cook, stirring regularly, for 10 to 12 minutes, until the jam thickens.
  • Stir in chia seeds. If you choose to add in chia seeds do so now. Remove jam from heat and stir in chia seeds. Allow to sit and cool. Once cooled, pour into a glass mason jar with a lid and store in the fridge for up to 1-2 weeks.
  • Serve and enjoy! Enjoy this blueberry chia jam on toasted sourdough or a warm biscuit, swirled in a yogurt, in these peanut butter and jam overnight oats, in a delicious peanut butter and jam sandwich, or swirled into these blueberry muffins.

Notes

  • If using frozen blueberries, make sure to let them thaw before mashing and adding honey. You can heat the blueberries in a skillet over a low heat to thaw them. Take note that it may need an additional minute or two of cooking, because frozen fruit will release more liquid than fresh.
  • You can use any fruit with this recipe! I’ve made raspberry jam, strawberry rhubarb jam, peach jam, etc.
  • To store: Allow jam to fully cool then pour into a glass jar with an airtight lid and store in the fridge for up to 1-2 weeks. 
  • To freeze: Let it cool completely then either freeze portions in an ice-cub tray before transferring to a zip lock freeze bag or store a batch in any freezer safe container. Chia jam can be frozen for up to 3 months and thawed at room temperature or in the fridge.

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