This recipe is my jam. It calls for only two simple ingredients: antioxidant-rich blueberries and chia seeds, which boast omega-3 fats.
It’s simple to make and gently sweet (there’s no added sugar!). I am addicted. I use it on everything—from topping my morning toast to stirring it into oatmeal and yogurt…to using it as a replacement for sugary, store-bought jelly on my PB&J sandwich. I love making a larger batch to keep in the fridge for all my topping needs (see the notes section for details).
This recipe’s a hit!
I was pleasantly surprised by this recipe. It was so delicious and easy! We all love it!
I’m biased to blueberries, but this trick also works with raspberries (Ian’s favorite), blackberries and sliced strawberries. Feel free to mix and match!
Be sure to use a deep microwave-safe bowl. If the ramekin is too small the berry juice will spill over and make a mess (been there a few times!).
Microwave blueberries for about 60 seconds to soften and let natural juices seep out.
Remove from microwave (be careful, it’ll be hot), and mash the larger pieces with a fork or the back of a spoon. This will help breakup some of the larger chunks.
Stir in chia seeds and allow to set on the counter or in the fridge for at least 15 minutes to gel.
Store jam in an airtight container with a lid in the fridge for up to 10 days.
Notes
• I absolutely love making chia jam with all sorts of fruit combinations! So far, I’ve whipped up blueberry, raspberry, cherry, and strawberry jams. Each fruit brings its own level of sweetness, so you may need to experiment with adding a little honey. I find the strawberry chia jam a bit on the tart side, so I like to add a touch of honey to balance it out.• The recipe can easily be scaled up or down. If you’re making a big batch, be sure to use a deep bowl to avoid any potential overspill from bubbling.
For 2 cups of fruit, use 1½ tablespoons of chia seeds and microwave for 2 to 3 minutes, stirring after 2 minutes. Let it set for at least 30 minutes.
For 4 cups of fruit, use 3 tablespoons of chia seeds and let it set for at least 45 minutes.
• To make on stovetop: Add your blueberries (fresh or frozen) to a small pan and cook over medium heat for 5-7 minutes (on the longer end for frozen berries), stirring occasionally until the berries break down and release their juices. Mash blueberries with a fork as they soften. Remove the pan from the heat and stir in chia seeds. Let the mixture sit for at least 15 minutes at room temperature—it will begin to thicken and form a gel. Transfer to an airtight container and stash in the fridge; it will continue to thicken. It will keep in the fridge for up to 10 days.• To store jam, place in a sealed container in the fridge for up to 10 days.• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.• Similarly, if you’re dairy-free, check the ingredient list carefully for any hidden milk products.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
Hi Daniella! Great question— yes, you can! Just simmer the fruit on the stovetop until it’s soft and juicy. Then, take it off the heat, give it a good mash, and stir in the chia seeds. Let it sit until it firms up.
We hope you love this recipe as much as we do! ❤
— Team Joy
Love this (and all your recipes)! Chia pudding alone is delicious and this is a great twist on that. I mixed it with a banana, some homemade granola and ate it just like that Thank you!
Hi Ashleigh! Thank you so much! Yes, you can definitely freeze it if you won’t be eating it within 10 days. Just make sure to store it in an airtight container to keep it fresh.
We hope you love it!
— Team Joy
Thank you for this recipe. Becoming a diabetic, I am looking for zero sugar or very little sugar. So easy & simple ingredients. I am sure I can make the blueberry jam & I have fresh frozen strawberries.
Hi Mary! This recipe is delicious! We find that the strawberries need a touch of honey (or monk fruit or stevia), but the blueberries and raspberries are perfectly sweet on their own without any added sugar or sugar replacements.
Let us know what you think!
— Team Joy
Hi Louise! Great question! Absolutely, you can freeze the jam if you’ve prepared a large batch. Just make sure to store it in an airtight, freezer-safe container. It should keep well in the freezer, and you can enjoy it later! We hope you love it!
— Team Joy
Yay! I’m thrilled that you all love it! Feel free to experiment with different berries (raspberries, strawberries, even cherries!). Then, spread it on toast, stir it into oatmeal and yogurt, or if you’re like me, enjoy it right off the spoon 🙂
Hi Kathleen, thanks for your comment and yes, you can make this on the stovetop instead of the microwave. Add your blueberries (fresh or frozen) to a small pan and cook over medium heat for 5-7 minutes (on the longer end for frozen), stirring occasionally until the berries break down and release their juices. You can mash them with a fork as they soften. Remove the pan from the heat and stir in chia seeds. Let the mixture sit for at least 15 minutes at room temperature—it will begin to thicken and form a gel. Transfer to an airtight container and stash in the fridge; it will continue to thicken. It will keep in the fridge for up to 10 days. Hoping you love the recipe as much as we do!
—Donna
And with extra protein and fiber, Brian 🙂 We’re so happy to hear that you loved this recipe! If you like blueberries, be sure to try out Joy’s Blueberry Protein Breakfast Pastries! — Eliza (Team Joy)
Hi Robin! If you’re looking to extend the shelf life of the Jam, Joy recommends freezing it. She doesn’t know about canning this and doesn’t want to risk anything spoiling. She makes big batches and stores it in the freezer. Easy to defrost and just as delicious! — Eliza (Team Joy)
Made it delicious. Sooo easy. Everyone must try!!!
Hi Rebecca. Thanks! And we totally agree…hoping everyone tries and loves it as much as we do.
—Team Joy
Thank you that sounds great but I do not use a Microwave, can i just boil it the old fashioned way?
it looks so yummy. Thank you
Daniella
Hi Daniella! Great question— yes, you can! Just simmer the fruit on the stovetop until it’s soft and juicy. Then, take it off the heat, give it a good mash, and stir in the chia seeds. Let it sit until it firms up.
We hope you love this recipe as much as we do! ❤
— Team Joy
Love it.
We’re so happy you love this recipe, Marsha!
— Team Joy
Love this (and all your recipes)! Chia pudding alone is delicious and this is a great twist on that. I mixed it with a banana, some homemade granola and ate it just like that Thank you!
Hi Lu. So happy to hear you enjoyed it, and we love your serving suggestions—they sound delicious!
—Team Joy
Looks delicious. Could this be frozen if not eaten in 10 days?
Hi Ashleigh! Thank you so much! Yes, you can definitely freeze it if you won’t be eating it within 10 days. Just make sure to store it in an airtight container to keep it fresh.
We hope you love it!
— Team Joy
Thank you for this recipe. Becoming a diabetic, I am looking for zero sugar or very little sugar. So easy & simple ingredients. I am sure I can make the blueberry jam & I have fresh frozen strawberries.
Hi Mary! This recipe is delicious! We find that the strawberries need a touch of honey (or monk fruit or stevia), but the blueberries and raspberries are perfectly sweet on their own without any added sugar or sugar replacements.
Let us know what you think!
— Team Joy
Good morning,
if a large batch is prepared, can this jam be frozen?
Thanks!
Hi Louise! Great question! Absolutely, you can freeze the jam if you’ve prepared a large batch. Just make sure to store it in an airtight, freezer-safe container. It should keep well in the freezer, and you can enjoy it later! We hope you love it!
— Team Joy
Love this- so simple and yummy! Thank you from a fellow Terp. 🙂
Ahhh, so happy you’re here, Bev— and love this easy jam recipe. Go Terps!!
Thank you for an easy healthy recipe. I mixed raspberries with the blueberries.
Hi Mary. That sounds delicious!
I was pleasantly surprised by this recipe. It was so delicious and easy! We all love it!
Yay! I’m thrilled that you all love it! Feel free to experiment with different berries (raspberries, strawberries, even cherries!). Then, spread it on toast, stir it into oatmeal and yogurt, or if you’re like me, enjoy it right off the spoon 🙂
Sounds lovely. Can I make it without the microwave?
Thanks
Hi Kathleen, thanks for your comment and yes, you can make this on the stovetop instead of the microwave. Add your blueberries (fresh or frozen) to a small pan and cook over medium heat for 5-7 minutes (on the longer end for frozen), stirring occasionally until the berries break down and release their juices. You can mash them with a fork as they soften. Remove the pan from the heat and stir in chia seeds. Let the mixture sit for at least 15 minutes at room temperature—it will begin to thicken and form a gel. Transfer to an airtight container and stash in the fridge; it will continue to thicken. It will keep in the fridge for up to 10 days. Hoping you love the recipe as much as we do!
—Donna
Easy and as tasty as the berries
And with extra protein and fiber, Brian 🙂 We’re so happy to hear that you loved this recipe! If you like blueberries, be sure to try out Joy’s Blueberry Protein Breakfast Pastries! — Eliza (Team Joy)
Love the simplicity!
Chia seeds so healthy love having the recipe. Thank you!
You’re so welcome, Julie! Happy you’re here and enjoying my recipes!
This sounds so yummy! Is there a way to can it? We get such delicious blueberries in the summer.
Hi Robin! If you’re looking to extend the shelf life of the Jam, Joy recommends freezing it. She doesn’t know about canning this and doesn’t want to risk anything spoiling. She makes big batches and stores it in the freezer. Easy to defrost and just as delicious! — Eliza (Team Joy)
.. I’m Going to try this recipe. Can you freeze this jam?
Hi Cindy! We’re so happy you’re going to try this recipe out. It’s delicious….and yes, you can freeze it! — Eliza (Team Joy)