Blueberry Chia Jam

This healthy, low-sugar jam uses chia seeds as a thickener (no pectin needed) and can be made with fresh or frozen berries. Plus, the added sugar is optional.

Course Condiment

Cuisine American

Prep Time 5

Cook Time 15

Resting Time 15

Total Time 35

Servings 2-tablespoon servings

Calories 14kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 heaping cups fresh blueberries can sub frozen
1 tablespoon maple syrup optional
1 teaspoon lemon zest optional
2 tablespoons chia seeds

Instructions

Add the blueberries, maple syrup, and lemon zest to a saucepan. Cook on medium-low heat until the berries start to break down, their juices release and begin to thicken, and bubbles start to form. This usually takes about 10 to 15 minutes. Use the back of a spoon or large silicone fork to gently mash the berries while they cook to promote their breakdown.
Remove the mixture from heat. Taste and adjust seasonings as desired. Stir in the chia seeds.
Let the jam sit for at least 15 minutes, stirring occasionally, so that it thickens to a jam-like consistency. Enjoy warm or transfer to the fridge and enjoy cold at a later time.
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Notes

Serve on toast, sandwiches, pancakes, yogurt, oatmeal, smoothies, and more.
Variations: stir in vanilla extract, cinnamon, ginger, or other seasonings and/or mix in some different berries or orange zest in place of lemon.
Store in an airtight container in the refrigerator for 7 to 10 days. You can also freeze the jam for up to 3 months. Let it thaw in the fridge before using. It can be frozen in a freezer-safe container or in individual portions in a silicone ice cube tray. Once frozen, pop them out and transfer to a freezer-safe container or bag to store.
If you are making this for babies and young kids, omit the maple syrup since added sweeteners are not recommended. Serve on age-appropriate toasts or sandwiches or mixed into oatmeal and yogurt. Start with small amounts. Consider blending the jam if you want to make the chia seeds less noticeable.

Nutrition