This blueberry jam with chia seed is one of the easiest and quickest jam recipe to date. It’s jam packed with natural sweetness and goodness, yields a beautiful dark purple shade and can be used on bread toasts, on jam cookies, glaze on cakes, syrup in drinks, flavouring in ice creams and yoghurts, or just eat it on its own.
This recipe is suitable for vegans, it’s gluten-free and refined sugar-free. The blueberry jam is also full of nutrients and high in fibre. The same recipe can be customised with your choice of berries or any other fruits, such as strawberries, cranberries, oranges, and etc.
Ingredients for this blueberry jam recipe are very simple and we only require four:
- Blueberries – you can use either fresh or frozen blueberries. In this recipe, blueberries happen to be in season and there are abundant of it in the supermarket. So my fridge is always stacked full of boxes of blueberries. My preference is always to use fresh fruits.
- Chia seeds – you can use either black chia seeds or white chia seeds.
- Sweetener – as the blueberries are already sweet, adding a sweetener is optional. I think it also depends on the batch of blueberries you go and whether the sweetness is to your liking. Here I used Monk fruit sweetener, you can substitute with regular sugar, icing sugar, Stevia sweetener or even honey.
- Water – I added a little water so it’s easier to boil the blueberries and the end result is a little more water to use as a glaze on my blueberries burnt cheesecake. To thicken the jam, if you add water, you should cook it a little longer than if you don’t add water.
This blueberry chia seed jam lasts about two weeks stored in a sterilised airtight container in the fridge. However I easily use up the whole batch in a week as I add it to my morning toasts and yoghurt and on my cakes.
Watch how to make Blueberry Chia Seed Jam on YouTube
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Blueberry Chia Seed Jam
- 450 g fresh blueberries washed
- 60 ml water
- 50 g Monk fruit sweetener or sugar
- 50 g chia seeds
- Using a sauce pan over medium-low heat, add 60ml water, 450g fresh blueberries, 50g Monk fruit sweetner and cook. Keep stirring until the mixture comes to a boil and the blueberries are softened. Then reduce heat to simmer for 5-8 minutes.450 g fresh blueberries, 60 ml water, 50 g Monk fruit sweetener
- Blend or manually mash the blueberries, leaving some bits of blueberries.
- Add 50g chia seeds and keep stirring until the mixture thickens and reduced.Note: do a taste test and add more sweetener according to your taste preference.50 g chia seeds
- Once thicken, remove from heat and let it cool completely. It'll continue to thicken while it cools.
- Store in a sterilised airtight container. Keep it in the fridge for up to 2 weeks.
Your blueberry jam is so thick and rich!
Thanks Melanie for visiting!