This blackberry chia seed jam is so easy to make and no pectin is required! It’s delicious, healthy, and refined sugar free!
Did you know that it’s easy to make healthy fruit jam? And it can be made without refined sugar, and without common allergens?
Chia seeds…it’s almost as if 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 seed 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.
This recipe is free of refined sugar, and it’s 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.
This blackberry chia seed jam is:
- refined sugar free
- a great way to make jam at home
- perfect for serving on toast or pancakes
- naturally allergy friendly
Blackberry Chia Seed Jam.
- 1/2 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.
Have you made chia seed jam before? What flavor did you try?