Blueberry Chia Seed Jam

Whip up this easy low-sugar blueberry chia seed jam with only four ingredients: blueberries, lemon juice + zest, maple syrup and chia seeds. Quick, delicious and healthy! You can use other fruits too.

Bread toasts with blueberry chia seed jam, and two containers of jam

Oh, chia seeds! They never cease to amaze me.

I mean, I already knew they make the perfect make-ahead + grab-and-go + nutritious breakfasts (chia puddings, I’m thinking about you!) but super quick and easy jam, too? Wow.

Did you know that you could make jam in less than 15 minutes with chia seeds? And with only 4 ingredients: fruits, maple syrup (or your favorite sweetener), lemon and…chia seeds! How fantastic is that?

Chia seeds in a transparent glass

This chia seed jam is:

  • perfectly sweet – not as sweet as the commercial one, meaning you can eat a lot more!
  • let the fruits shine
  • super easy to make
  • light

Is chia seed jam like regular jam?

The texture is a bit more runny than classic jam but it is perfectly spoonable and spreadable so you can use it as you normally would.

Because we’re not relying on sugar for the consistency, it’s a lot less sweet than normal jam. In this recipe I used maple syrup, but you can also use honey, coconut sugar, rice malt syrup or even normal sugar.

You decide how sweet you want it to be depending on your personal taste and the sweetness of the fruits you are using.

Can you taste the chia seeds?

Actually, not really. Once cooked with the fruits they have a texture similar to raspberry seeds. They are not gelatinous as they sometimes can be.

Let me show you how to make it!

How to make chia seed jam – step by step

Place all the ingredients (frozen blueberries, lemon zest + juice and maple syrup) except the chia seeds in a pot over medium heat and simmer for 10 to 15 minutes, stirring from time to time (step 1)

Step by step pictures to make blueberry chia seed jam

Stir in the chia seeds, bring to a gentle boil and cook for another 2 minutes. (Step 2)

The jam will starts to thicken but will still be too runny (step 3). Don’t worry it’s normal. It will thicken as it cools down.

A collage showing blueberry chia seed jam in a blender

Now, you either have your jam smooth or chunky.

It really is a personally preference. Both have a perfect jam-like consistency. I love both texture equally 🙂

If you want it smooth, blend it in your blender or food processor for a few seconds and voila! (steps 4 and 5)

Note that even if you blend it, you will still have seeds in it.

Place in a jar, let it cool on the counter and then store in the fridge. It will continue to thicken in the fridge.

A toast of blueberry chia seed jam showing on side of chunky jam and one side of smooth jam.

How to use blueberry chia seed jam

Just like any jams, there are lots of ways to eat this chia seed jam – except you can have it more often because of its low sugar content!

You can use it…

  • on toast or rice crackers
  • in overnight oats, as a filling or topping
  • over Greek yogurt and cereals
  • to make PB&J sandwiches
  • as filling for cookies, bars, galette, hand pies…
  • to top pancakes and ice cream
  • to serve with cheese (have you try this sweet and savory combo? so good with brie!)
  • by the spoonful? 🙂

Tips to make chia seed jam

  • Can I use other fruits to make chia jam? Yes! Use this recipe as a base to use any other fruits. Strawberry is a popular one!
  • Can I use another sweetener? We are not relying on sugar to thicken the jam so you can use your favorite sweetener. Maple syrup is perfect but you can also use honey, rice malt syrup, coconut sugar and so on.
  • Sweeten this jam to your taste! Start with 3 tablespoons as noted and add more if you need to.
  • Can I freeze chia seed jam? Yes! Place in a freezer friendly container and store up to 1 year. Thaw when needed and then store in the fridge.
  • To avoid straining my wooden spoon, I like to use a metal spoon instead. Also, I make sure to wash my blender as soon as I’m done.

A jar of blueberry chia seed jam with bread slices in the background

If you tried this blueberry chia seed jam, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

Bread toasts with blueberry chia seed jam, and two containers of jam
5 from 1 vote
Print

Blueberry Chia Seed Jam

Whip up this easy low-sugar blueberry chia seed jam with only four ingredients: blueberries, lemon juice + zest, maple syrup and chia seeds. Quick, delicious and healthy!

Course Breakfast, Condiment, Snack
Cuisine American
Keyword #blueberryrecipe, #breakfastrecipe, #jam, #snackrecipe, easy
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 16 tbsp (1 cup)
Calories 24 kcal

Ingredients

  • 2 cups frozen blueberries about 10 oz - 280 g – you can also use fresh blueberries
  • 3 tablespoons maple syrup or honey
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chia seeds

Instructions

  1. Combine all blueberries, maple syrup, lemon juice and lemon juice in a medium pot and simmer over medium heat for 10 to 15 minutes, until the fruits burst. 

  2. At this point, you can taste the mixture (careful not to burn yourself!) and add more sweetener if needed. 

  3. Add chia seeds and mix to combine. Bring to a gentle boil and cook for couple minutes, stirring often. The texture will be too runny but don't worry, it's normal. It will thickens as it cools down.

  4. If you want a smooth jam (see pictures above), transfer to your blender or food processor and pulse a few time until there is no fruit chunks left. If you want a chunky jam, skip this step. 

  5. Transfer to a jar. Let it cool on the counter, then close the lid. 

  6. Store in the fridge for a 2-3 weeks. You can also freeze it in freezer-friendly container for up to 1 year and thaw before using (then keep in the fridge). 

Recipe Notes

  • Other fruits: Use this recipe as a base to use any other fruits. Strawberry is a popular one!
  • Sweetener substitution: you can also use honey, rice malt syrup, coconut sugar and so on.
  • Freezing instructions: Place in a freezer friendly container and store up to 1 year. Thaw when needed and then store in the fridge.
  • To avoid straining my wooden spoon, I like to use a metal spoon instead. Also, I make sure to wash my blender as soon as I'm done. 
Nutrition Facts
Blueberry Chia Seed Jam
Amount Per Serving (1 tablespoon)
Calories 24
% Daily Value*
Potassium 25mg 1%
Total Carbohydrates 5g 2%
Sugars 4g
Vitamin A 0.2%
Vitamin C 2.8%
Calcium 1%
Iron 0.6%
* Percent Daily Values are based on a 2000 calorie diet.

More blueberry recipes:

Fancy more snack ideas? I made you a list of 50+ clean eating snack ideas that you can download just below ???????? Print it, keep it on your phone and snack your heart away! Enjoy, friend!

UPDATE NOTE: This post was originally published on June 1st, 2015 and republished in August 2018 with an updated recipe, new photos and more tips.

A low-sugar easy jam recipe made with chia seeds. Paleo, Vegan, Gluten Free and Refined Sugar Free. Recipe on NotEnoughCinnamon.com

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
All Seasons Recipes Breakfast / Brunch Clean Eating Dairy Free Gluten free Low carb Paleo Paleo/Primal Primal Recipes Refined Sugar Free Snacks Spreads Summer Recipes Under 300 cal Vegan Vegetarian
5 Comments
  1. We don’t eat jam for the same reasons as you. But this one is beautifully low in sugar. And another wonderful thing is that the batch is small. (I used to make my own regular jam using fruit from the trees I had, and the batches were always at least one dozen pints. Who needs that much jam, anyway?)

  2. Hello, for health reasons, I use Stevia leaf extract powder, I would like to make this & use the Stevia after taking it off the heat, due to not heating the Stevia past 400`F.
    What are your thoughts on this please? I am new and I love yr recipes. Take care…

  3. Congratulations on your beautiful blog. This recipe looks great and I’ll definitely be trying it soon. I recently started my own blog and am learning lots from viewing your lovely work. Thanks for the inspiration.

Leave a Comment

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