Blueberry Chia Jam (Vegan)

Melissa King Dips, Spreads and Sauces, Recipes

Blueberry Chia Jam is super easy to make! 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.

Blueberry Chia Jam

 

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

This healthy chia jam should last at least a week in the fridge.  You can also freeze it for longer. It makes about 2 cups worth.  It also makes a great filling for my Blueberry Crumb Bars or my homemade Nutri-Grain Bars.

You can really use any fruit you like to make this.  I have also used apples and peaches and both jams turned out great.  The apple spice jam was great for Fall.  You can also put it in overnight oats.  Yum!

Blueberry Chia Jam

Blueberry Chia Jam

print shopping list
Prep Time 5 min Serves 1 cups     adjust servings

Ingredients

Instructions

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

by

Recipe Notes

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!

Subscribe
Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

4 Ingredient Peppermint Fudge (Vegan and Paleo)
21 Healthy Ice Cream Recipes
Chocolate Rice Crispy Squares
Healthy Honey Mustard Dressing

147 thoughts to “Blueberry Chia Jam (Vegan)”

  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!!!!!
    Reply
  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!
    Reply
  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
    Reply
  8. 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 :)
    Reply
    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.
      Reply
  12. 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! :)
    Reply
  13. 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?
    Reply
    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.
      Reply
  15. 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?
    Reply
  17. 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.
    Reply
  18. 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!
    Reply
  19. 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!! :)
    Reply

Leave a Reply

Your email address will not be published.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