You can feel good about eating this all-natural blueberry chia jam that is free from refined sugar and preservatives. Made with real fruit and chia seeds, you’ll be spreading chia jam over your baked goods in 10 minutes flat.
I first made chia jam a couple of years ago when I followed a Strawberry Chia Jam recipe from the cookbook The Clever Guts Diet Recipe Book by Dr Clare Bailey. I was amazed that something so simple, could have such fantastic flavour and a legitimate swap for traditional jam.
Today, you won’t find a processed jar of jam if you look in my fridge—just chia jam. The flavour depends on what fruits I have lying around the kitchen or what frozen fruits I have in the freezer. But for this post, I’m sharing my favourite one of all – Blueberry Chia Jam.
WHAT ARE CHIA SEEDS?
Chia seeds are whole grain unprocessed seeds that originate from Mexico. Over the last decade, chia seeds have become increasingly popular amongst the health food community, and for a good reason – they are highly nutritious. Chia seeds are a complete protein, containing all of the nine essential amino acids our body needs but cannot produce by itself. (Source) Furthermore, they are an excellent source of omega-3 fatty acids, fibre, antioxidants, vitamins and minerals. (Source)
So, it’s easy to see how chia seeds have built their reputation as a superfood. Just two tablespoons can provide you with:
- 4 g protein
- 7 g unsaturated fat
- 11 g fibre
- As well as vitamins and minerals including phosphorus, calcium, potassium, vitamin A, vitamin C and vitamin E.
These babies sure do deliver when it comes to nutrition. But what does that mean for you? Well, by regularly eating chia seeds as part of a healthy diet you may benefit from:
- A dose of anti-inflammatory omega-3 fatty acids
- Their heart-healthy and anti-ageing properties
- Improved digestion
- A natural energy boost
WHAT IS CHIA JAM?
Essentially, Chia Jam is fresh or frozen fruit (stewed or crushed), that is thickened to a jam-like consistency using chia seeds.
Most chia jams are naturally sweetened using honey, maple syrup or dates. However, you can avoid added sugars altogether if that’s important to you. You may find the blueberries in this recipe a little tart if you don’t add a little sweetness, which is why in this recipe I use a teaspoon of honey to balance the flavours out.
MAKING CHIA JAM
This is my preferred method for making chia jam.
- As the blueberries cook, they will start to break down and release their juices. I find this makes for a naturally sweeter chia jam, with a more intensely fruity flavour, and a better jam-like texture than chia jam made by mashing raw fruit.
- I like to add lemon juice and zest for extra bite, but this is optional. If you prefer sweet over tart, you may want to omit the lemon completely.
- After about 6 minutes, the fruit should be ready to mash to your liking. Personally, I like my jam with a bit of texture as opposed to a smooth jelly.
- Next, stir the chia seeds into the fruity liquid. They will absorb the juices and swell into tiny ‘gel’ balls. This is what thickens the fruit and gives you a jammy consistency.
- The jam will thicken within a couple of minutes of adding the chia seeds. Now, all that’s left is to pour the jam into a glass jar and leave to cool. The jar of delicious blueberry chia jam can be sealed and refrigerated once completely cooled. It’s also worth noting at this point that the jam will continue to thicken in the fridge over a few hours. So, if your jam is thinner than you’d hoped, before being tempted to add extra chia seeds immediately, just know it has more thickening to do.
WAYS TO USE CHIA JAM
Chia jam can be used in place of traditional jam in most cases. Enjoy a spoonful spread over toasted bread, pancakes and waffles. Or, swirled through porridge and yoghurt. You could even add it to smoothies and cake batter. Me, I love to dollop a spoonful over my Coconut Blueberry Wholemeal Muffins.
HOW LONG WILL CHIA JAM KEEP?
Provided it has been sealed in an airtight jar, the freshness and flavour of this blueberry chia jam will be good for up to a week in the refrigerator.
VEGAN CHIA JAM
To make this recipe a vegan blueberry chia jam just omit the honey. Maple syrup is a great alternative.
Are you ready to ditch the refined sugar and check out blueberry chia jam? I’d love to know how it turns out. Please get in touch in the comments and let me know.
BLUEBERRY CHIA JAM RECIPE
Blueberry Chia Jam
- Saucepan & Wooden Spoon
- Lemon Juicer & Zester
- Fork or Potato Masher
- 400 g (4 Cups) Frozen Blueberries
- ½ tbsp Honey (Optional)
- ½ Lemon Juice & Zest (Optional)
- 2 tbsp Chia Seeds
- Gather and prepare your ingredients.
- Place the blueberries into a saucepan over medium heat with the honey, lemon juice and lemon zest and cook for 5-6 minutes until the fruit becomes juicy and syrupy. Then, mash with fork or potato masher until the jam is as chunky or as smooth as you like.
- Now, add the chia seeds and stir. After a couple of minutes, the jam will thicken. Pour into a jar a leave to cool. It's now ready to eat. Once the jam is cool, pop the lid on the jar and refrigerate for up to a week.
If you get the chance to give this Blueberry Chia Jam a try, drop me a note in the comment section and provide a star rating. I’d love to know what you think!
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Thank you so much for reading.