Name: Easy Blueberry Chia Jam Without Cane Sugar!
Total time: 10 min
Ingredients: 1 cup frozen blueberries (If using fresh berries, add 1 tbsp water); 1/4 cup chia seeds; 1/4 cup maple syrup; 1 tsp vanilla

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Easy blueberry chia jam can be ready to smother on toast or top oatmeal in less than 10 minutes. Maple syrup sweetens things up and a splash of vanilla rounds out this fresh jam!

I honestly never buy store bought jam because this is just too easy and delicious, plus better for the body! Nothing but wholesome ingredients here.

I typically make small batches as needed with frozen fruit, but fresh works just as well. When berries are in season, I stock up on them from a local farm and stash them in the freezer. I really look forward to one day having my own berry patch! I snagged the blueberries for this recipe from All Grass Farms in Dundee, IL. They carry pesticide free blueberries from Michigan seasonally. June is blueberry month here in the Midwest.

Why make Chia Jam?

Chia seeds expand when combined with liquid, making for the perfect jam texture. Jam is the product of whole fruit, jelly is just the juice (and a heck of a lot of sugar!) Typically, sugar thickens up the fruit, but with chia seeds, it’s not needed!

Although cane sugar isn’t necessary, maple syrup is used instead to lend those sweet, sugary notes. Maple syrup, especially from the sugar maple, has such pure, robust maple flavor. It adds a uniqueness to the jam that regular sugar can’t compete with.

Just a splash of vanilla is added for richness and a touch of sweetness. This blueberry jam will not last long, double this recipe if you have a large family! My toddler will literally this stuff with a spoon.. it’s that good!

How to Make Chia Jam.

This couldn’t be easier.

To a pan or pot over medium heat add the following:

Frozen blueberries or fresh with a tablespoon of water. This will work with any berry. I’ve made cranberry bars smothered with an orange cranberry chia jam. It’s worth checking out!

Chia seeds. No substitutes here. You NEED chia seeds.

Maple syrup. Honey will work too but I do prefer the taste of maple syrup.

Vanilla extract. Buy the real deal extract, not the imitation. Real tastes better.

As the berries burst and release their juices, stir and smash until it starts gelling up and looking like it’s ready for a date with some toast. Lower the heat the last few minutes. That’s it! Many chia seed recipes out there add a splash of lemon juice. I tried it and honestly, it didn’t make a difference.

Storing tips.

Store the chia jam in a glass container in the fridge for up to 7 days or 3 months in the freezer.