This Blueberry Chia Seed Jam reminds me of my Mixed Berry Chia Seed Jam. The main difference is that this jam uses Maple Syrup as it’s sweetener versus honey in the mixed berry jam. Both rely on the chia seeds as a thickening agent.
Blueberries are probably my favorite type of berry to eat. I just wish they weren’t so dang expensive! Good thing a little goes a long way. This recipe will yield a good 16 ounces of blueberry jam deliciousness!
Tips
- You can use frozen blueberries in a pinch. I recommend rinsing them in a colander for a few minutes before using them.
Benefits of Chia Seeds
Chia Seeds are a good source of protein, they are high in nutrients, they are good for digestion, help increase energy and endurance and are naturally filling.
Blueberry Jam is not only for toast. I’ve used this blueberry jam on New York Style cheesecake and my wife has used it on ice cream. However you decide to use this jam, it will be fabulous. Trust me. This is one blueberry chia seed jam recipe!
Gather your Ingredients
You will need the following ingredients to make this Blueberry Chia Seed Jam recipe (see recipe card for quantities): Fresh Blueberries, Lemon Zest, Lemon Juice, Maple Syrup and Chia Seeds.
How to Make Blueberry Chia Seed Jam
- In a medium saucepan, bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer over medium heat, stirring occasionally, until blueberries begin to burst, about 5 minutes.
- Remove jam from heat, taste and add more maple syrup if desired.
- Return to a boil, stir in chia seeds, cook a couple of minutes to soften the chia seeds.
- Let jam cool slightly then transfer to heatproof jars. Cover and let cool completely.
- Keep in the refrigerator until ready to use. It can be frozen up to 2 months.
Printable Recipe Card
Blueberry Chia Seed Jam
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Ingredients
- 3 Cups Fresh Blueberries
- 2 Tsp Lemon Zest
- ¼ Cup Fresh Lemon Juice
- 3 Tbsp Maple Syrup
- 3 Tbsp Chia Seeds
Instructions
- In a medium saucepan, bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer over medium heat, stirring occasionally, until blueberries begin to burst, about 5 minutes.
- Remove jam from heat, taste and add more maple syrup if desired.
- Return to a boil, stir in chia seeds, cook a couple of minutes to soften the chia seeds.
- Let jam cool slightly then transfer to heatproof jars. Cover and let cool completely.
- Keep in the refrigerator until ready to use. It can be frozen up to 2 months.
I love blueberries so I made this blueberry chia seed jam. It was better than expected. So good and tasty. A five star in my book.