This blackberry chia seed jam is so easy to make and no pectin is required! It’s delicous, healthy, and refined sugar free!
Oooh, spring is in the air, and I am in the mood for summer fruit! Specifically berries.
I LOVE fresh fruit jam. I LOVE peanut butter and jam on toast. And I kind of love this blackberry chia seed jam plain, eaten with a spoon.
Chia seeds…I’m pretty sure that they’re magic. You can use them to grow a crazy plant/pet, you can put them in your smoothie, you can make egg replacers with them, you can make chia seed pudding, and you can make amazing fruit jam with them.
Wow. Plus, they are super healthy for you! They contain calcium, magnesium, iron, protein, fiber, and other important nutrients. They give you energy and keep you full.
There are lots of chia jam recipes floating around on the internet for a variety of different fruits. I read about chia seed jam for the first time in this post, and I was intrigued. The process sounded so simple, and the end result sounded so delicious! This is a recipe that you can just experiment with and make your own. Adjust the amount and type of sweetener and chia seeds to your liking.
I wanted to avoid refined sugar, and I wanted to keep it super simple. Blackberries are pretty firm, and don’t release a ton of liquid when you cook them, so if you use a different berry, you may need to increase the amount of chia seeds.
- ½ pound fresh blackberries
- 4 Tablespoons maple syrup
- 3 Tablespoons chia seeds
- Place the blackberries and maple syrup in a pot and cook over medium heat. As they cook, mash them up with a large fork or potato masher.
- Bring to a boil, then boil for one minute. Reduce heat to low and add the chia seeds. Stir to combine.
- Pour the jam into a glass container and let cool to room temperature.
- Refrigerate. Jam can be eaten right away, but it will continue to get thicker as it chills.
- Store leftovers in the refrigerator. I have never kept it longer than a week. It does not last long around here!
It’s pretty amazing how the chia seeds really thicken up the blackberries. The flavor of the berries really shine in this simple recipe. It’s so nice to make a low sugar jam without pectin or other additives.
I am so ready to make more jam now! Bring me all the berries! And all the peaches and plums, too! Chia jam making party at my house! :)
Have you made chia jam before? What flavor did you try?
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