Homemade Blueberry Chia Jam - No Sugar + No Pectin

Blueberry chia jam is blueberries cooked down for about ten minutes and thickened with chia seeds instead of pectin and sugar. It takes 15 minutes of active time and three or four ingredients. It is not a preserve, so it lives in the fridge and keeps about a week, or three months in the freezer.

That last point is the one people miss. Without the sugar load and the acid balance of a traditional jam, there is nothing here doing the preserving. It is fresh fruit, and you treat it like fresh fruit.

Blueberry Chia Jam Ingredients

Make a delicious blueberry chia jam with these basic ingredients and helpful tips:

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Blueberries: Choose fresh blueberries that are in season for the best taste. When using fresh blueberries, you won’t need any additional sweetener. If fresh blueberries aren’t available, frozen blueberries are a great substitute and you can cook them straight from frozen.

Lemon: Use a large lemon for its zest and juice to add a zesty touch. Zest the lemon before you juice it to make it easier, and remember that the zest adds extra flavour.

Chia seeds: Both white and black chia seeds are fine. Try grinding the seeds before mixing them into the jam for a different texture.

Maple syrup (optional): Depending on how sweet your blueberries are, you may not need any other sweeteners. If you want, use maple syrup, agave syrup, or another sweetener of your choice. Sweetener here is for flavour, not for keeping. Adding more will not make the jam last longer.

With these simple ingredients and suggestions in mind, you can easily make a tasty and enjoyable blueberry chia jam.

Why will you love this blueberry chia jam?

Only a few ingredients: This recipe is very easy to make because it only needs 3 or 4 ingredients that are easy to find.

Customisable sweetness: You can control how sweet it is by adding a sweetener, or you can rely on the natural sweetness of the blueberries for a version with no added sugar.

Time-saving: You can make a delicious homemade jam in just 15 minutes of active time.

Balanced flavours: The combination of blueberries and lemon is a delicious mix of sweet and tangy notes.

Adaptable texture: Achieve your desired jam texture by grinding the chia seeds or keeping them whole.

Various dishes: This jam can be used on toast, yoghurt, these amazing blueberry oatmeal bars, pancakes, bagels, donuts, vegan crepes, and all kinds of desserts.

Good for a week of breakfasts: Make it on a Sunday and it will see you through the week in the fridge. It is not a batch you make in autumn and open at Christmas.

Tips & Tricks

• Use one large lemon for both the zest and the juice. Make sure to zest the lemon first to make it easier to juice.
• Keep some blueberry chunks in the jam instead of making it into a smooth puree for a nicer texture variation.
• If the jam seems too thin after boiling, don’t worry. As the jam cools, the chia seeds will do their magic and soak up any extra liquid, thickening the mixture. Give it a couple of hours in the fridge before you decide it has failed.
• If you prefer a smoother texture, grinding your chia seeds before adding them to blueberry jam will help you get the right consistency.
• Try out different kinds of berries, such as raspberries, strawberries, or blackberries, to create new flavour combinations and add variety to your homemade jam.

How long does blueberry chia jam keep?

This is a fresh fridge jam, not a preserve. There is no pectin set, no sugar concentration and no water bath processing, which means nothing in the jar is stopping mould and yeast from getting going. Store it accordingly.

Refrigeration: Keep it in the fridge from the moment it has cooled, and eat it within about 5 to 7 days. Some batches stretch a little further, but a week is the sensible line. Throw it out at the first sign of fuzz, an off smell or a fizzy, fermented taste.

Never the pantry: Do not leave a jar on the bench or in the cupboard, even if you poured it in hot and the lid popped. A seal on an unprocessed low-sugar fruit jam is not a safe seal.

Container: Put your jam in a clean, airtight glass jar or container to keep it fresh and stop it from getting contaminated.

Freezing: For longer storage, freeze the jam in a freezer-safe container, leaving some headspace for expansion. Thaw it in the fridge and use it within three months for the best quality. Give it a stir after thawing, as it can weep a little.

Labelling: Write the date and what’s in the container on the label. This makes it easy to keep track of how old the jam is and prevents it from going bad or being wasted.

Portioning: If you’re only going to use a small amount of jam at a time, freeze it in smaller containers and thaw one at a time. This will help keep it fresh and cut down on waste.

Hygiene: Always use a clean spoon to get the jam out of the jar. Double dipping with a buttery knife is the fastest way to shorten its life.

Blueberry Chia Jam Recipe

This blueberry chia jam comes together in one small saucepan. With just a few simple ingredients, you can easily make a spread that’s great for breakfast, dessert or a snack.

Ingredients

• 4 cups of fresh blueberries or frozen (about 600 g),
• 1 Tbsp of lemon zest from 1 large lemon,
• ⅓ cup lemon juice from 1 large lemon (about 80 ml),
• ⅓ cup chia seeds (about 55 g),
• 2 Tbsp of maple syrup (about 40 ml) (Optional),

Instructions

• Mix blueberries, freshly squeezed lemon juice, lemon zest, and maple syrup (if you want a sweeter jam) in a medium-sized saucepan.
• Simmer the mixture over medium heat for about 5 minutes, watching as the blueberries start to soften and burst open.
• Use a potato masher or a large fork to lightly press down on about half of the blueberries. This will make a mixture with different textures, from smooth to chunky.
• Bring the mixture to a boil by turning up the heat. Let it boil for 5 minutes to let some of the liquid evaporate and concentrate the flavours. Then, take the pan off the heat and stir in the chia seeds. The chia seeds will help the jam get thicker as it cools.
• Let the jam sit in the pan for 10 minutes, stir it again, then spoon it into a clean, dry jar or container. Cool it on the bench, put the lid on and refrigerate straight away. Do not treat these jars as preserved and do not store them in the cupboard.

Blueberry chia jam questions

Is chia jam shelf stable?

No. Traditional jam keeps at room temperature because a high sugar concentration and an acid set make the jar inhospitable, and because it is heat processed in a water bath. Chia jam has none of that. It is lightly cooked fruit thickened with seeds, so it behaves like a fresh fruit compote and needs the fridge from the day you make it.

Why is my chia jam still runny?

Chia needs time and cold to swell. Straight off the heat the jam will look thin, and it firms up over the next few hours in the fridge. If it is still loose the next morning, stir through another teaspoon or two of chia seeds and give it a few more hours. Frozen berries release more water than fresh, so they often need the extra.

Can I use frozen blueberries?

Yes, and they work well. Tip them into the pan frozen and give them a few extra minutes over medium heat to release their liquid, then simmer a little longer than the recipe says so the extra water cooks off. The finished jam will be slightly looser, which the chia seeds sort out as it chills.

Can I make it without any sweetener?

Yes. Ripe in-season blueberries carry enough sweetness on their own, and the lemon does the lifting. Taste the jam before you add the chia seeds and decide then, because once the seeds go in the texture makes it harder to judge. Leaving out the maple syrup does not change how long it keeps.

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Blueberry Chia Jam Video Recipe

https://www.youtube.com/watch?v=Khu-vMbvu8w

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