Homemade Blueberry Chia Jam


blueberry jam

If you like the flavor of blueberries, this healthy jam is packed with nutrition and flavor!  I try to keep blueberries on hand all the time since they are on the list of superfoods.  We enjoy them in smoothies, by the bowl-full, and in recipes like this jam!  Blueberries boost the immune system, fight free radicals, improve memory and eyesight, just to name a few.

Adding Chia seeds to this jam makes it all that much more of a super health food.  Chia seeds are a great source of omega-3 fatty acids, an excellent source of antioxidants, is high in minerals, and contains 6 times more iron than spinach.

Chia seeds

Besides being super healthy, Chia seeds are also a thickening agent, making this jam free of pectin and having no sugar!

Recipe:

3 cups of fresh or frozen blueberries
1/4 cup Chia seeds
1/4 cup honey
1/2 tsp. vanilla

Directions:

Place blueberries and honey in a pan and cook until juicy and blueberries soften.  As the blueberries soften, I mash them the best I can.  Stir in chia seeds and cook until thickened.  Add vanilla and place in a jar.

Keep refrigerated.  Will stay good for a week.

Find more yummy Chia seed recipe HERE!

Do you use Chia seeds in your diet?

Post Signature
DISCLAIMER: I am not a medical professional. This post is for educational purposes only. The information has not been evaluated by the FDA and is not intended to diagnose, treat, cure, or prevent disease. DISCLOSURE: This post may contain affiliate links. In order for me to support this website, my research, and blogging activities, I occasionally may receive monetary compensation for my endorsement and/or links to products or services. However, I only recommend products or services I trust.

Comments

    • says

      I have canned other jellies, but never this specific recipe. I’m sure it would work fine if you added something else to it to prevent bacterial growth. Maybe a quick google would give helpful advice. Let me know how it goes if you try it, Katherine! :)

    • Tammy says

      With no acid in this recipe, I would think pressure canning would be the best choice to ensure that no botulism bacteria grow. Only, how long at what pressure would be the question. To be safe, I would think using it a little at a time or make a double batch to freeze half and see how it does in the freezer.

      Otherwise, you’d need to add lemon juice and make sure it is the right pH for water bath canning.

  1. says

    Thank you so much for sharing this. I’ve been wanting to make a sugar-free jam – I imagine I could use this (or tweak it a little) for strawberry jam, too.

  2. garrick says

    To can long term just add proper amount of lemon juice. I have a low pectin/sugat blueberry jam that I use with lemon juice. This is great idea about chia seeds and vanilla. Next year will definitely try.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge