Blueberry Chia Jam

Print Friendly

I first got the idea of doing a chia seed jam from my friend Miryam over at eatgood4life.com. Did I mention she is also selling an ebook? Check it out if you get the chance. Her recipes are great! Anyway, she came up with this recipe and I knew I had to make it! I used blueberry instead of raspberry for mine.

chia jam watermark copy

On Saturday, we picked up our co-op basket. This week, there was an optional add-on for 12 pints of organic blueberries. So we took it! I already had used some of them to make my Grain Free Blueberry Tart. So with some of the remaining blueberries, I made this jam. Adapted from eatgood4life.com

Blueberry Chia Jam

Blueberry Chia Jam

Rating: 51

Prep Time: 5 minutes

Total Time: 4 hours, 5 minutes

Yield: 1 cups

Blueberry Chia Jam

Ingredients

Instructions

  • Combine all ingredients in a food processor and pulse until everything is well mixed.
  • Put the mixture in a covered container and place in the fridge for a good 3 to 4 hours.

Once it’s set, use it as a topping for yogurt, on toast or even on waffles instead of syrup. My two year old absolutely loved it. Then again she does love anything chia seed related. She tears up my chia seed pudding. Enjoy!

http://mywholefoodlife.com/2013/05/31/blueberry-chia-jam/

122 thoughts on “Blueberry Chia Jam

  1. Ok. THIS may be your most brilliant idea yet! Seriously.

    I make jam every year. And I was trying to figure out how I’d do it without refined sugars…because it’s pretty much a chemistry experiment with little wiggle room, you know? So, I thought of honey or maple syrup, but wasn’t sure if it would gel. CHIA SEEDS! Why on earth didn’t I think of that?! They have the texture of raspberry seeds anyway.

    I have friends and family who await my jam combos each summer (they start asking “So…is it jam time yet?” around now)….so I don’t know if they will go for this. I may make classic jam (unless I find a link to replacing the sugar itself with a better option). But I’ll be making Chia versions as well for certain–at least for my crew and even to share with my diabetic father in law. He can have a tiny bit of natural sugars, like this! I don’t think he’s ever seen a Chia seed before though, so maybe I’ll make him raspberry and he’ll think it’s raspberry seeds. ;-)

    Thank you!!!!!

  2. First of all, I need to tell you that I never saw your blog before I found Amazing Recipes on FB. I immediately knew your blog was going to be one of the few that I wanted in my inbox as soon as you had a new post. I have so much to read and try from here. I absolutely love it. Secondly, this jam just gave me something to try with 3 of my favorite ingredients ever! I am a huge blueberry fan, have just started using chia seeds and love them – and my family makes their own maple syrup every year so I always have an ample supply. So GLAD to have found you!

  3. I am new to chia (but love it) how long (approx) do you think this will keep in the fridge? Just wondering if I should make small batches as needed or can I make a bigger batch

  4. This is awesome, Melissa! I went for my first CSA pick-up this summer – a week early! Not until June 8 :( We don’t get much fruit either, but we like to pick berries! As someone said, the chia seeds are a lot like raspberry seeds, the only thing is that rasp. aren’t as sweet as blueberries, so we might need more maple syrup. Would be delicious with some homemade peanut butter ;)
    Colleen :)

    1. Thanks! The original recipe was with raspberries, but we had so many blueberries, I changed it up. My kids loved it. I did make my daughter a PB&J with it the other day too.

  5. OMG this is fantastic! My family LOVES homemade jam, but I cringe as I’m pouring in all that sugar everytime, and wonder what EXACTLY is in the pectin packs I get at the store:P
    Thank you soooo much! :)

  6. I would love to replace the pectin when I make strawberry and grape jellies but I hesitate to blend the chia seeds. I’ve been making a chia pudding using soaked raw cashews blended with water, coconut sugar, protein powder, hemp seeds and vanilla; coconut oil is added slowly, blended for a few seconds; chia seeds are added and blended on the lowest speed only until they are mixed in but not broken up. The recipe instructions state that breaking the chia seeds makes them bitter.
    Do you have a basic jelly/jam recipe using chia seeds with strawberries and grapes?

    1. I didn’t notice a bitter taste at all. I imagine you could make a jam with strawberries and grapes easy as well. If you don’t want to grind the chia seeds, just mix the fruit in the food processor and then add the chia seeds after. I have a couple chia pudding recipes on the blog as well. I used hemp milk and just used fruit to sweeten it.

  7. Hi …Love this idea! I have 2 buckets of strawberries ordered to pick up this weekend and have been trying to figure out Jam/Jelly without all the sugar and pectin. Any idea if tis would keep in he freezer like regular freezer jam?

  8. Ok not many recipes get me off my butt and into the kitchen right away because I am so excited to make them but this one did. As soon as I saw this I thought OMG I must have this on toast tomorrow for brekky and now I absolutely can not wait until tomorrow morning so I can smother it all over my homemade bread. YUM.

  9. Wow, what an amazing idea!! I’m very new to the jam-making world, mostly because I didn’t like the idea of tons of sugar and pectin. Definitely going to try this with the berries in our garden this year! Thanks for sharing!

  10. You did it AGAIN!! WOW!…this looks and reads just fantastic. I’m thinking…for plain yogurt, which I struggle with, this’d be the perfect addition! Brill!! :)

  11. Do you soak the chia seed first to expand them? I have been looking for a way to use chia seeds but I am not crazy about the texture.

    1. I don’t soak them ahead of time. They will expand and help thicken the jam while they are chilling in the fridge.

    2. I was wondering this same thing and this is the answer I got from someone on another site, “Chia doesn’t thicken in a way that’s heat safe or shelf stable for long term storage and so I don’t use it in my preserving. I have used it for things like quick puddings for my own use, but it really doesn’t have a place in canning.”

  12. RE: bitterness: Chia seeds are naturally bitter unless the saponins are rinsed off. Most store-bought chia comes rinsed. Grinding the seeds doesn’t make them bitter. It does help them blend better. You’ll still see brown dots, but you won’t have to chew them like whole seeds.

  13. So you don’t need any pectin? What causes the jam to set up? Okay I just read one of you responses and see that the chia seeds them selves cause the jam to set. Awesome.
    I can not wait to try this yummy looking jam.

    1. Yes, the chia seeds expand. That is the beauty of this recipe. It’s so easy and doesn’t make half the mess that traditional jam makes.

  14. Good Morning! I am new to your site and love it! I have a quick question. Can this Chia Jam be canned and if so, how long will it be good? Thanks so much!

    1. I’m not sure about canning, as I have never done it. However, I know that this can be frozen for long term storage.

    1. You can try doing it in the vitamix. It could work, but don’t blend it for too long and try blending on a lower speed.

  15. I cook mine :). I cook 3 cups berries down with 1/4 c honey or maple syrup until bursting, add the 1/4 c chia and cook for 15 min, add 1/2 t vanilla after cooling. I’ve kept it for about 3 weeks in the fridge. I was wondering Melissa, I’ve got some grapes I need to use, have you ever tried simmer down whole grapes before? I like the cheaters way to easy jam!

  16. I used to make jam all the time, and even won a blue ribbon at the Los Angeles County Fair one year. That was a long time a go. These days I like the idea of jam but would prefer sugar-free spreads, without using artificial sweeteners, or even Stevia (my husband doesn’t like Stevia). So this recipe is perfect for what I need. Chia seeds are amazingly versatile, and you can pretty well guarantee that whatever you make will set up, which is not true when you use pectin.

    1. I love this recipe too! It works well with most fruits and it’s a good way to get my kids to eat chia seeds. :) Wow congrats on the contest winning jam. That is pretty cool!

  17. I have been reading food labels a lot more, trying to be healthier and I did not like what I saw with the jams at all. This is the perfect solution for me! I know exactly what is in, very easy to make, and it tastes great!
    I cannot wait to try with raspberries! :)

  18. This jam is amazing!! I absolutely love this recipe! I’ve made it with blueberries and strawberries – and I can’t decide which one I love more. It is so easy to make, and totally delicious. Thanks for such a great recipe!!

  19. I am trying to figure out what is so wrong with pectin? I searched your site and can’t find out. Please let me know because I use this is my homemade freezer jams.. Thank in advanced…

  20. Love this! I use chia in literally everything, but never tried jams. Agave nectar is a good sub for the maple syrup because it’s a bit less expensive and has a low glucose index. My kids have gobbled up every last recipe I’ve tried from your blog – Thank you SO much!!

  21. I am glad I have tried this recipe, it has turned out wonderful. I had to omit the chia seeds because I am a diabetic, chia seeds are like sugar for diabetes, their use of them make blood sugar high. I enjoy your blog page and your recipes, thankyou :)

      1. Just food for thought — I’ve read several articles from experts saying that chia seeds are good for diabetics. Here’s an excerpt from 1 particular article: “Dr. Vuksan’s study concluded that the seed helped counteract the effects of major cardiovascular risk factors, including systolic blood pressure, high-sensitivity C-reactive protein (a marker of inflammation), and von Willebrand factor (a protein involved in clotting). And it did so ‘safely beyond conventional therapy’ and ‘while maintaining good glycemic and lipid control in people with well-controlled Type 2 diabetes.’” http://institutefornaturalhealing.com/2011/04/super-seed-is-the-answer-to-diabetes/

          1. You’re welcome. I forgot to include this additional info in my earlier comment.

            WebMD gives these Special Precautions & Warnings:
            • Pregnancy and breast-feeding: Not enough is known about the use of chia during pregnancy and breast-feeding. Stay on the safe side and avoid use.
            • High triglycerides: Blood contains several types of fat, including cholesterol and triglycerides. Triglyceride levels are too high in some people. Eating some types of chia can make them even higher. If you have high triglycerides, stick with using a specific variety of chia called Salba. Salba does not significantly increase triglyceride levels.
            • Prostate cancer: Chia contains a lot of alpha-linolenic acid. Some research suggests that large amounts of alpha-linolenic acid in the diet might increase the chance of getting prostate cancer. If you have prostate cancer or have a high risk of getting it, avoid eating large amounts of chia.

            Cleveland Clinic Wellness gives this Advisory:
            Chia seeds can interact with the medication warfarin/coumadin. Patients on blood pressure medication should take chia seeds cautiously. Patients on blood thinners should not take chia seeds.

          2. ! The best prenatal on the market in my opinion actually contains chia seed! To each their own! Everyone’s body reacts differently I suppose! ;).

  22. Thanks for this awesome recipe! The chia seeds worked amazingly well at making the jam set! I never would have thought of that. I used frozen blueberries once thawed and at first was worried at it was so runny. But the next morning it was the perfect consistency! I never realised that I actually don’t really like blueberries though… I love a few mixed into pancakes or oatmeal, but couldn’t stand the flavour of this. Luckily my husband LOVED it! Next time I’ll give it a go with strawberries & raspberries, I’m sure I’ll like that flavour much more :) Thanks again!

  23. I am so thrilled about this recipe! You don’t know how long I’ve been looking for something to substitute sugar in my jams!! just the other day my husband said can you put something in this jam to make it not so sweet? I’ve always made freezer jams, now they’re so sweet that we don’t care for it anymore since we’ve tried to cut down on sugar. Never thought of chia seeds, thank you for your intelligent idea! I just made raspberry jam today with your recipe half a batch because I had some fresh raspberries in the fridge and it turned out perfect, now I can mix it with the regular jam and we will have less sweet jams. Thank you for your suggestion for your website I love it!!

    1. Yes I have used this in my Nutri-grain bars and also in the filling of my homemade pop tarts. Just make sure you spread it thin so it doesn’t ooze out the sides too much.

      1. Great! Thanks. I have my blueberries thawing and am watching my 15-month old chow down on your Peanut Butter Granola bars! So glad I found your site.

  24. Oops! Saw the answer to my second question but still curious if you think this would be good or if you’ve ever used it with your nutri-grain bars.

  25. I’m new to chia seeds and see that they always look chunky in things like this. Is it okay to blend them completely in a Vitamix? Or does that somehow defeat the purpose and that makes it less jam-like?

  26. I have BAGS of frozen berries that I would LOVE to use for this recipe. But i would like to know, after thawing, am I draining the juice?

    1. I think leaving the juice would be okay. If it seems a little thin, you could always add a few more chia seeds.

  27. Would soaking dried fruit and giving it a whirl in the food processor be an option for this recipe? I have apricots and figs I keep thinking of different combos…

  28. I’ve been making jams and jellies for years…..My question is along is the shelf like….the regular way of canning you have to boil in hot water and let the jars seal well and that is how…you get the shelf life….so can one do this
    thanks
    Michele

    1. This jam is different. It is a refrigerator jam. I am guessing it stays good only a couple weeks.

  29. Hi Melissa, I’m new to all this and loving the way I’m feeling!! Is there a health advantage to using maple syrup over honey or maybe even agave in this jam?

    1. Stay away from agave. It’s not as healthy as it claims to be. I use maple syrup over honey because I am vegan, but honey works great in most of my recipes that call for maple syrup. It would be an equal sub. :)

  30. Just wondering if ground or regular chia seeds make a difference. I use ground in my smoothie just so it blends better.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>