Name: Blueberry Chia Jam
Prep time: 5 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 heaping cups fresh blueberries (can sub frozen); 1 tablespoon maple syrup (optional); 1 teaspoon lemon zest (optional); 2 tablespoons chia seeds

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This healthy blueberry chia jam is an easy, foolproof recipe for homemade vegan jam that requires no pectin and can be made with fresh or frozen berries. It’s also customizable, freezer-friendly, and even a great baby food.

blueberry chia jam in a jar on a counter surrounded by berries and tools

Homemade jams are kind of my…jam. Ok sorry, I just had to! But seriously, it’s SO easy to make jams from fresh or frozen fruit. However, depending on the type of fruit you use, they sometimes require pectin to thicken.

Pectin isn’t something that a lot of people having laying around in their pantry, so I’ve been experimenting with ways to make jam without this ingredient. My Blueberry Rhubarb Jam, for instance, doesn’t need added pectin since the rhubarb plus the pectin in the berries act together as natural thickeners.

Using chia seeds is another great way to thicken jams, all while adding a boost of healthy fats, protein, fiber, vitamins, and minerals. It’s a win-win in my book! Chia seeds become so gelatinous when mixed with cooked berries, yielding a perfect, spreadable texture. This unique property of chia seeds is also why they are a great base for healthy puddings, like my Banana Chia Pudding and Pumpkin Chia Pudding.

Due to its ingredient profile, blueberry chia jam is very healthful. My version is also low in added sugar, with just a tiny bit of maple syrup that can totally be omitted if desired. Read on to learn how to make this recipe with any variation you want, plus how to modify it for babies and kids so the whole family can enjoy it!

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Ingredients
Variations
Instructions
Baby Modifications
Storage
Serving Ideas
More Healthy Fruit Recipes
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chia seeds, fresh blueberries, lemon zest, and maple syrup on a counter next to each other

Ingredients

Blueberries: I use fresh blueberries but frozen ones are totally fair game. Use 2 heaping cups.
Chia seeds: White or black chia seeds both work in this recipe.
Maple syrup (optional): Add some maple syrup if you think your blueberry chia jam is too tart. You can also substitute honey or agave syrup. Omit any added sweeteners entirely if you are making this for babies, and remember that honey should not be served to babies under 1 year of age.
Lemon zest: I think lemon and blueberries are a perfect pair for jams, but you can omit this if desired or swap in another type of citrus zest.

Variations

Jams are very customizable. Here are some great variations of blueberry chia jam if you’re interested:

Mix in some blackberries or raspberries with the blueberries
Add vanilla extract while the berries cook
Sprinkle in cinnamon, cardamom, ginger, lavender, or another favorite seasoning
Use orange zest in place of lemon zest

blueberry chia seed jam in a glass jar topped with lemon zest

Instructions

The full recipe card is at the bottom of the post. Here is a preview of the steps with photos.

blueberries cooking in a saucepan on a stove to make jam

Add the berries to a saucepan, along with the lemon zest and maple syrup (if using). Do not add any extra water. Cook over medium-low heat for 10 to 15 minutes until the juices release, bubbles form, and the berries are mostly broken down. Use the back of a spoon or a large silicone fork to gently mash the berries as they cook.

cooked blueberries in a saucepan with chia seeds added to it

Remove the jam from heat. Taste and adjust seasonings or sweeteners as desired. Stir in the chia seeds. Let the mixture sit for at least 15 minutes until thickened, stirring occasionally.

Baby Modifications

You can serve blueberry chia jam to babies and kids. However, omit the maple syrup in this instance since it’s not recommended to give babies added sugars. Consider serving the jam on age-appropriate toast sticks and sandwiches or mixed into yogurt and oatmeal. Start with a small amount and see how your baby reacts. If your kid doesn’t like the texture or appearance of chia seeds, you can try blending the jam so that the seeds become less noticeable.

Storage

This jam will keep in an airtight container, such as a glass jar with a lid, for up to 7 to 10 days in the refrigerator. To freeze, let it cool completely then transfer to a freezer-safe container. Seal and store in the freezer for up to 3 months. Let it thaw in the refrigerator before using. Alternatively, you can freeze individual portions in a silicone ice cube tray. Once frozen, pop them out and transfer to a container or bag to store in the freezer.

Serving Ideas

Some of my favorite ways to eat blueberry jam include:

Stirred into yogurt and oatmeal
Spread on toast, especially on top of ricotta, cream cheese, or Boursin cheese
Paired with peanut or almond butter on a sandwich
Blended into a smoothie
Used as a pancake or waffle topping
Substituted for regular jam in bars (like my Blueberry Rhubarb Bars) or thumbprint cookies (like my Classic Thumbprint Cookies with Carrot Jam)

More Healthy Fruit Recipes

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