This Blueberry Chia Jam is a healthier homemade jam, made in just 30 minutes! This Paleo + refined sugar free jam is sweetened with maple syrup and naturally thickened with chia seeds.
Holy cow, you guys. It’s already August. When did that happen? This summer has been a busy one for me, with moving and traveling, but it feels like it’s flown by in an instant.
Thankfully, living in San Diego now, summer lasts for a good part of the year. I can look forward to beach days and warm weather for at least a few more months. Unfortunately, the fresh produce that’s so abundant right now doesn’t last for the next couple months, so I need to take full advantage of it while it’s still around.
Blueberries are one of my late summer favorites, and I love how the giant containers are so abundant and cheap in all the grocery stores right now. Is that the case around you, too?!
I used to love to go blueberry picking when I lived in Seattle, and would always beg my friends this time of year to go with me, promising them blueberry pies and crisps in return for their help. Here in San Diego, blueberry picking is not as much of a thing, and there’s definitely not free u-pick farms like I had up in Washington.
So, instead of picking, I’m buying, but if you have an abundance of berries from picking your own, this recipe is the perfect way to use them. Only 5 ingredients, and you’re on your way to your own homemade jam!
This recipe is a chia jam, meaning it’s thickened by chia seeds instead of any added pectin. The chia seeds add fiber and protein to the jam, and they add a little texture, which I love.
Instead of a ton of sugar like most jam recipes use, this one only has 1/3 cup of maple syrup as added sweetener. If you like a sweeter jam or your berries aren’t as sweet, you can up to 1/2 cup maple syrup instead.
A little lemon juice and a touch of cinnamon are the other two ingredients. The lemon juice adds a bit of brightness, and tiny amount of cinnamon adds a barely-there warmth that I think rounds out the flavor.
It only takes about 20 to 25 minutes to make a batch of this Paleo-friendly, refined sugar free, and vegan jam, so what are you waiting for?! Time to get jamming ;)
Remember to #bakerita if you try the recipe!Print
- 24 oz. blueberries
- ⅓ cup maple syrup
- 3 tablespoons chia seeds
- 1 tablespoon lemon juice
- ⅛ teaspoon cinnamon
- In a medium saucepan, combine the blueberries and maple syrup. Cover and bring to a simmer over medium heat, stirring frequently. After about 5 minutes, when the blueberries are starting to break down, add the chia seeds, lemon juice, and cinnamon and reduce the heat to medium-low.
- Continue cooking uncovered, stirring occasionally to prevent the bottom from scorching, for about 10 to 20 minutes or until the mixture has thickened the blueberries have broken down. The jam will continue to thicken as it cools so don’t let it reduce too much.
- Let cool completely before transferring to clean jars. Keep in a sealed jar in the refrigerator for 2-3 weeks. It can also be stored in the freezer for up to 3 months.