Blueberry Chia Jam

Blueberry Chia Seed Jam

Looking for a healthy jam that is not loaded with sugar?? This Chia Seed jam is really easy to make and it has just 4 ingredients.


Made with natural sugar, fresh fruit, and Chia seeds it is a perfect complement to those who are trying to eat healthy.  The gelling power of these tiny little seeds, allows us to transform a few cups of ripe fruit into a low-sugar, spreadable, spoonable, jam in about 20 mins!

Chia seeds are a superfood and are packed with healthy omega-3 fatty acids, they are rich in fibre and protein, and they turn any liquid into a thick gel.  They absorb several times their mass in liquid, creating a jelly-like substance in the process.  The jam works great on top of toast, added to yogurt, or as an ice-cream toper!



• 2 cups frozen or fresh blueberries

• 1 to 2 tablespoons lemon juice, to taste

• 1 to 2 tablespoons honey, agave, maple syrup, or sugar, to taste

• 2 tablespoons chia seeds, plus more if needed.  TIP: Blend your Chia seeds first if you don’t want jam with seeds in it. Some people don’t like how Chia seeds get stuck in your teeth so you can pre-blend them to make them fine which will give you a jam with a smoother consistency.


1. Prepare the fruit as needed: Remove stems and wash blueberries.

2. Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes.

3. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.

4. Stir in the honey and lemon juice: Off the heat, stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice to taste.

5. Stir in the chia seeds (I blend mine in a food processor first) and let stand 5 minutes, until thickened: This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.

7. Transfer to a jar or other storage container: Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.

Recipe Notes

No-cook chia jam: Mash the fresh fruit with a fork until pulpy and juicy, then stir in the rest of the ingredients. You can also combine all the ingredients in a blender, or use an immersion blender, and blend until the jam is completely smooth.

Uncooked chia jam tends to be a bit looser and more sauce-like than the stove top version; add extra chia seeds if you’d like a thicker consistency.


Xo Chelsea

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