My delicious Blackberry Chia Jam is just bursting with berry flavor! This quick and easy recipe uses the natural gelling properties of chia seeds. Made with just 4 ingredients, it will only take you about 15 minutes to make!
Making homemade jam has never been easier! Before the summer officially ends, why not preserve the sweet flavor of your favorite berries by making a batch of jam?
Homemade jam typically requires a lot of time and equipment. In order to get it to thicken properly, you usually have to use a thickening agent like pectin along with a significant amount of sugar.
My quick and easy Blackberry Chia Jam will take you only about 15 minutes to make and it uses the natural gelling properties of chia seeds.
Chia seeds
Yes, chia seeds come from the chia plant, which rose to popularity in the 80s with the chia pet. It turns out that chia seeds have a wealth of health benefits! They are one of the most concentrated sources of omega-3 fatty acids of any food.
Chia seeds are packed with fiber and antioxidants. In addition, they're a good source of protein and several other nutrients.
To learn more, read my post about the health benefits of chia seeds.
Besides all of its incredible health benefits, chia also has an amazing gelling property. It absorbs liquids so when added to food like this homemade jam, it thickens it naturally in just minutes.
Because the chia acts as a thickening agent, you can use much less sugar than traditional jam. I use a small amount of maple syrup to sweeten it but you can use honey, sugar or any sweetener of your choice and adjust to taste.
This recipe will work well with any berries including strawberries, blueberries or raspberries. Try it- you’ll be so amazed at the results, you'll never buy jam again!
More berry recipes
Recipe
Blackberry Chia Jam
Ingredients
- 1 pound fresh blackberries (can substitute blueberries, strawberries or raspberries)
- 1 tablespoon lemon juice
- ¼ cup maple syrup
- 3 tablespoons chia seeds
Instructions
- Heat the blackberries in a saucepan over medium heat. Simmer 6-7 minutes until the berries start to soften and break down. Mash the berries lightly with a potato masher or fork, leaving some chunks. Stir in the lemon juice, maple syrup and chia seeds and cook for a few more minutes, stirring often. Turn the heat off and let the mixture cool. As it cools, the jam will thicken. Store jam in an airtight container in the refrigerator for up to 2 weeks.
Lula says
Just made this jam and you are a GENIUS!! The Chia seeds made all the difference in the world. So smart!
Question...
Can I freeze this jam?? Giving some as a gift, wanted to freeze them until I do.
Thank you!
Lula
sonaliruder says
That's great- so glad you like it! Yes, you can freeze the jam. You can store it in the freezer for about 3 months.
Flavia Abdallah says
Loved the texture and flavor!
sonaliruder says
That's great! Thanks for letting me know!
Judy says
I love this idea. Do you know how it would work if you put the chia seeds in a grinder so they didn't add more of the crunchy seed texture? I'm thinking that would go over better with my family, but willing to try it either way. Thanks!
sonaliruder says
Thanks, Judy! Yes, I believe that you can grind up the chia seeds first if you don't want that crunchy texture. Although I haven't tried using ground seeds in this dish, I've seen several recipes that use them. I'm just not sure if you would have to use a greater amount if using ground seeds. Another option would be to puree the jam after you've added the chia seeds. Thanks for your comment and let me know how it turns out if you try the dish!
Anonymous says
Hey there! I was wondering - is there was any way I could make this jam using a microwave? I'm a college student and don't have access to an oven. Thank you!
sonaliruder says
Sure, you can probably heat the berries in the microwave with a little water so that they break down a little bit and then add the other ingredients. You can also make the jam without cooking the berries at all- just blend the berries in a blender with a little water (or mash them up with a fork) and then add the rest of the ingredients. If you use this method, use very ripe berries. This recipes works well for all types of berries, but the way. You can even use frozen. I hope you like it and thanks for stopping by!
ur says
Thia was the easiest reicipe I have seen for making jam. I was done iin less than 15 minutes and it turned out very nice and crunchy.
Thanks for the recipe.
sonaliruder says
Great, so glad you liked it!
Dianna says
P.S.: Your link to more info about chia seeds doesn't work!
sonaliruder says
Thanks for letting me know- it's fixed! 🙂
Dianna says
Brilliant!! Chia seeds usually gross me out because of their texture in liquid. However, it would be a great way to thicken a jam without all that excessive sugar. You don't get a slimey texture in this jam/jelly? Don't chia seeds take on the flavor of what they are mixed with? More importantly, can you process it in a water bath for long-term shelf life? There is no way I could eat a cup and a half in 2 weeks and I don't have room in my freezer for bottles of jam.
sonaliruder says
The chia seeds don't have a slimy texture in this jam. They have a little crunch but you can't tell the difference between them and the blackberry seeds. I'm not completely sure but I don't think this recipe would work with a traditional canning method because the proportions are different. I haven't tried it though. Try halving the recipe if 1 1/2 cups is too much- it's so easy to make, you can whip up a new batch anytime!