I have been intrigued by chia seed jam for a while, and with the pounds of blueberries I brought home from my recent adventure to Spring Valley Farms (full recap here), I thought this was the perfect opportunity to give it a try!
I am all about experimenting in the kitchen these days, and in no more than 20 minutes, I had a homemade jar of blueberry chia seed jam calling my name. It was simple to make and healthier than any jam I might grab off the shelf of the grocery store. Plus, it’s a sure way to impress your family and friends with your new jam-making skills!
Here’s a simple, step-by-step guide to make your own chia seed jam.
I chose to keep mine simple, but you can play with any kind of berry and flavor combination you would like to make it your own!
Step 1: Prepare your fruit
Since I’m using one pound (about 3 cups) of blueberries in this batch of chia seed jam, all I have to do is rinse them clean. If you are using a larger fruit, such as strawberries, cut the fruit into smaller chunks to allow for more even cooking.
Step 2: Cook your fruit
Add the fruit to a saucepan over medium heat and let it come to a soft boil as it begins to liquefy and the fruit softens. Boil for another 5 minutes until the fruit has formed a saucy consistency. Carefully smash the berries with a fork or masher for a slightly chunky texture, or you can use an immersion blender for a silky smooth finish.
After the sauce has formed, it’s time to taste! You can now add sweetener if you wish, depending on your fruit. I added about 2 Tablespoons of maple syrup, but honey or raw sugar would work well, too! Add the sweetener slowly to avoid making your jam too sweet – you can always add more. You can also add complimentary flavors such as: lemon juice, vanilla, or fresh herbs for a savory twist.
Step 3: Add the chia seeds
Once your jam is to your liking, stir in 2 Tablespoons of chia seeds to the mix and let cook for another minute. Take the jam off the heat and let the chia seeds do their thing!
Fun fact: Chia seeds can absorb up to 10 times their weight in liquid!
After about 10 minutes and the jam has cooled, check the consistency. If it seems a little too watery, add another Tablespoon of chia seeds and let sit for another 10 minutes (I ended up needing 3 Tablespoons for a thick consistency).
Step 4: Eat your homemade jam!
Once the jam is room temperature, it’s ready to serve! Eat your chia seed jam as you would any other jam.
My personal favorite is on a slice of sprouted grain bread smeared with almond butter and topped with a healthy spread of this delicious, and oh-so-good-for-you, blueberry chia seed jam! It is also delicious swirled in plain Greek yogurt, which has much less sugar than the flavored yogurt varieties!
To store the chia seed jam, seal in airtight container and store in the refrigerator for up to 2 weeks (although mine is usually gone within 5 days!).Print
Enjoy this homemade jam recipe made with chia seeds. It will keep in the refrigerator for up to two weeks.
- 1 lb (about 3 cups) berries
- 2 Tablespoons sweetener of your choice (maple syrup, honey, raw sugar)
- 2 Tablespoons chia seeds (or more depending on final consistency)
- Rinse and cut berries into bite-sized chunks if you are working with a larger fruit, such as strawberries.
- Add berries to a saucepan over medium heat, bringing the fruit to a boil.
- Once the berries have formed a saucy consistency, gently smash the berries with a fork or masher for a chunky texture, or with an immersion blender for a smooth finish.
- While continuing to cook your berries, add the sweetener of your choice and any other complimentary flavor (lemon juice, vanilla, etc.).
- Taste your jam to make sure it is sweet enough for your liking.
- Add chia seeds and let cook for another minute while stirring.
- Take the saucepan off the heat and allow to cool for about 10 minutes.
- If the jam is too watery, add another Tablespoon of chia seeds and allow to sit for 10 more minutes.
- Once the jam is room temperature, it is ready to serve and enjoy!
*Chia seed jam will last in the fridge for up to 2 weeks in an airtight container.