Easy Blueberry Jam Recipe (with Chia Seeds!)

This easy blueberry jam recipe is made with just 4 ingredients and is naturally sweetened with maple syrup. The chia seeds give it an incredible texture, and it's completely refined sugar free and delicious.

A homemade blueberry jam recipe

After realizing how uncomplicated and easy it is to make homemade strawberry chia jam, I knew I wanted to create a blueberry jam recipe next.

You don't need much to make a beautiful and delicious homemade jam.

I like to use fresh berries, some chia seeds for improved texture, a natural sweetener like honey or maple syrup, and some fresh lemon juice.

That's it!

You can alternatively use fresh raspberries or blackberries, and I'm sure that would be just as delicious.

I'm just a sucker for blueberries and strawberries- they are my two favorite berries! 🙂

What can I eat blueberry jam with?

All of the things. Pair it with your favorite nut or seed butter and have it on toast

or

Spread it on some toast with room temperature butter- that's my favorite.

Swirl this jam into my creamy peanut butter overnight oats.

It would also be fabulous on top of fluffy paleo blueberry pancakes or dairy free protein waffles.

Sophie likes to just go all in with a spoon. That's absolutely allowed, too! 🙂

Can you use frozen blueberries to make jam?

You can! They will just take a tiny bit longer to break down when cooking.

How can I thicken jam without pectin?

In this particular recipe, the low and slow cook-time on the stove helps make the jam nice, luscious, and thick.

You don't need pectin at all.

The chia seeds also aid to the wonderfully thick texture in the jam.

How to make this blueberry jam recipe

In a medium saucepan, combine the blueberries and syrup over medium heat. After about 5 minutes, the blueberries will begin to release their juices. Use a potato masher to smash them down.

Add the chia and lemon juice and reduce the heat to medium-low. Continue cooking, uncovered, stirring every few minutes or so. After about 30 minutes, the mixture will have thickened quite a bit.

Remove it from the heat now, as it will continue thickening as it cools.

Let the jam cool down for 10 to 15 minutes before transferring to another vessel or jar.

Store in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.

Expert Tips & Tricks

1. Use a potato masher to mash the strawberries in the saucepan.
2. You can adjust the sweetness of the jam. Simply taste towards the end of the cook time. You can always add maple syrup or a little extra lemon juice.
3. Be sure to scrape the bottom of the pan as you stir to ensure nothing gets stuck on the bottom and burns.
4. Feel free to swap out the strawberries for another berry and adjust the sweetness accordingly. If you are using raspberries, you will most likely need a little extra maple syrup.

More delicious breakfast recipes you'll love:

Gluten Free & Vegan Blueberry Muffins

Healthy Homemade Nutella

Paleo and Vegan Acai Bowl

Spinach Bone Broth Waffles

Pumpkin Oat Flour Muffins

Apple Cinnamon Chia Pudding

4 Ingredient Strawberry Chia Jam