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

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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.

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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!

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147 thoughts to “Blueberry Chia Jam (Vegan)”

  2. 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.
    Reply
    1. I don't soak them ahead of time. They will expand and help thicken the jam while they are chilling in the fridge.
      Reply
    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."
      Reply
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  4. Pingback: Strawberry Chia Jam | juicy green mom
  5. 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.
    Reply
  6. 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.
    Reply
    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.
      Reply
  9. 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!
    Reply
    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.
      Reply
    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.
      Reply
  13. 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!
    Reply
  14. 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.
    Reply
    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!
      Reply
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  19. 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! :)
    Reply
  20. 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!!
    Reply

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