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Blueberry chia jam over some yogurt in a white bowl with a spoon.
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Blueberry Chia Seed Jam

Course Snacks, Sides, & Appetizers
Cuisine American
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings 16 servings
Calories 26kcal
Author Kristine Underwood

Ingredients

  • 2 cups blueberries (fresh or frozen)
  • 1-3 TBS honey (to taste, may substitute pure maple syrup, adjust as needed)
  • 1 TBS lemon juice (fresh-squeezed, adjust as needed)
  • 1/2 tsp vanilla extract
  • 2 TBS chia seeds
  • 1/8 tsp sea salt (adjust as needed)

Instructions

  • Add blueberries to a saucepan and cook over medium heat until broken down, about 5–7 minutes.
  • Mash gently and simmer for another 2–3 minutes.
  • Stir in honey, lemon juice, vanilla extract and sea salt.
  • Remove from heat and stir in chia seeds.
  • Let sit 10–15 minutes to thicken, then cool completely.
  • Store jam in an airgitht container in the fridge for up to 1 week or freeze for up to 3 months.
Notes
  • This recipe makes about 1 cup of jam (16 tablespoons) and one serving is 1 tablespoon.
  • Use honey for a more classic sweet flavor, or maple syrup for a slightly deeper, warmer sweetness. Both blend smoothly and work better than granulated sugar.
  • Don't under sweeten this jam or it can taste bitter. Start with 1-2 tablespoons of honey and add more to taste, blueberries can vary in sweetness. If the jam tastes flat, add more honey, a splash of lemon juice, and a pinch of salt. *Each batch of jam may need a slightly different balance.*
  • Add the honey and lemon juice at the end for the best flavor.
Nutrition
Serving: 1 tablespoon | Calories: 26kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.04g | Trans Fat: 0.002g | Sodium: 19mg | Potassium: 23mg | Fiber: 1g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg