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)”

  1. 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...
    Reply
  2. 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!!
    Reply
  4. 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 :)
    Reply
      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/
        Reply
          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! ;).
  6. 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!
    Reply
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  9. 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!!
    Reply
    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.
      Reply
      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.
        Reply
  11. 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.
    Reply
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  13. 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?
    Reply
  14. 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?
    Reply
    1. I think leaving the juice would be okay. If it seems a little thin, you could always add a few more chia seeds.
      Reply
  15. 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...
    Reply
  17. 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
    Reply
    1. This jam is different. It is a refrigerator jam. I am guessing it stays good only a couple weeks.
      Reply
  18. 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?
    Reply
    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. :)
      Reply
  19. Just wondering if ground or regular chia seeds make a difference. I use ground in my smoothie just so it blends better.
    Reply
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