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Recipe Video
Watch the video below to see exactly how I make this healthy spreadable. You can find more delicious recipe videos on my YouTube channelHealthy 3-Ingredient Chia Seed Blueberry Jam
This Healthy 3-Ingredient Chia Seed Blueberry Jam is a great healthy alternative to conventional jam! It's made with 3 healthy, natural, whole-food ingredients and it's quick and easy to make!
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Servings: 16 servings
Calories: 48kcal
Ingredients
- 1 1/2 pounds fresh blueberries
- 1/4 cup honey (add one extra tablespoon if you enjoy a sweeter jam) or other vegan honey substitute
- 2 tablespoons chia seeds
Instructions
- Heat a medium saucepan over medium heat and add the blueberries. Add the honey and place on the stove over medium heat.
- As the blueberries begin to soften slightly over the heat, stir them around in their juices and the honey.
- Once the berries have softened to the point that they're starting to fall apart, add the chia seeds and stir them in well. The chia seeds will help the jam achieve a gelatinous texture while also adding fibre, protein and healthy Omega-3 fats.
- Let the mixture come to a slow boil, stirring almost continually. Use a potato masher or fork to break up the blueberries. if necessary.
- Continue stirring the mixture over low heat for about 15-20 minutes, or until a gelatinous texture is reached, and then remove the pan from the stove.
- Pour the jam into a large mason jar and allow it to cool, covered, at room temperature for half an hour before placing it in the fridge to cool completely (for 2 hours, or overnight).
- Enjoy on toast, gluten-free crackers or scones, over yogurt or even ice cream.
Notes
This jam keeps for up to two weeks in the fridge and up to 2 months in the freezer. This jam is not shelf stable.
Nutrition
Serving: 2Tablespoons | Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 42mg | Fiber: 2g | Sugar: 9g | Vitamin A: 24IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Kelli says
Will it work with frozen blueberries?
Chrissie says
Yes! Just be sure to cook off any extra water to achieve the perfect jam texture. 🙂
Andrea says
I just made the jam and I used frozen blueberries. Just cook it a little bit longer, until you’ve got the right thickness.
This is a link to a photo on my instagram. 🙂
Chrissie says
Thanks so much for sharing!!
Nizam Ali says
yes
Marilyn says
Can you use other berries or other fruits as well?
Chrissie says
You can, although this will change the texture of the jam and sweetness, and require that you change the amounts of honey and chia seeds depending on the other fruits you use.
Janet says
Just made the blueberry jam it’s not thick how do I thicken it
The Busy Baker says
Just be sure to cook off any extra water to achieve the perfect jam texture. I hope it turned out well!
Rocky says
Can this be water-bathed? If so, for how long?
Chrissie says
This is a fridge/freezer jam recipe. I don’t recommend canning it, as it’s low in sugar.
Melinda Wriston says
Looks like a super recipe. Can it be canned. I’d like to send jars to my family, across country.
Thanks for replying.
Chrissie says
Unfortunately it can’t be canned – this is a fridge/freezer jam recipe 🙂
Crystal Faulkner says
I love blueberry jam, and this recipe does it justice! Thank you for this!
The Busy Baker says
So glad you like this recipe!
Carolyn says
I love how you added chia seeds! This would be so perfect for breakfast!
The Busy Baker says
Thank you!
Jenna says
Could another sweetner be used like maple syrup? 🙂
Chrissie says
Yes! Use a bit of agave or maple syrup if you’d like!
Becky says
Could you use a sugar free sweetener fo diabetics?
Chrissie says
Yes you could. Just adjust the amount to taste!
Kimberly says
That looks so good, homemade jam is the best!
Chrissie says
Thanks! It sure is!! 🙂
Abeer says
This jam looks so good! I love that you used chia seed. I should try it!
Chrissie says
You’ll love it!! 😉
Catalina says
I was actually looking for a good chia seed jam recipe! This one looks fabulous!
Chrissie says
Hope you enjoy!
Meg says
Would frozen blueberries work okay for this recipe?
The Busy Baker says
Yes, you can use frozen blueberries, just be sure to cook off the jam a little longer than the recipe calls for to make sure all the extra water evaporates.🙂
Katerina @ diethood .com says
Oh my goodness, this is absolutely amazing!! I must make this soon!!
Chrissie says
Hope you enjoy it!!
Brandy O'Neill says
I want to put this on EVERYTHING!
Chrissie says
Me too! 🙂
Sandra | A Dash of Sanity says
That looks really good!! Would love to give it a try!
Chrissie says
Thanks so much!
jessica | novice chef says
I used to make jam, with my granny all the time when I was younger. I’ve got to start that tradition with my girls!
Chrissie says
Hope you enjoy this recipe!
emma says
could I mash the blueberries before adding the other ingredients and before heating?
Chrissie says
Yes!
Jade Manning says
What a way to wake up in the morning, Jam on my toast or with my oats? decisions!!
Jenna says
I love the idea of using with oats.
The Busy Baker says
Thanks! Glad you like this recipe!
Demeter says
Homemade is where it’s at! I guess I know what I’ll be doing this weekend. Looks amazing!
The Busy Baker says
Thanks! I hope you enjoy!
Beth Pierce says
What a good looking jam! I love the use of chia seeds; sweet and healthy!
The Busy Baker says
Thank you!
Steph says
This looks so good! Homemade jam is the best!
The Busy Baker says
Thanks so much!
Catalina says
This jam look so good! I should try it!
Cathy says
This is the BEST looking jam! Can’t wait to give it a try!
The Busy Baker says
Thanks!
Gail says
I would love to try this with raspberries or blackberries. What changes would you suggest? I love the fruit taste without over sweetening. Thanks
Chrissie says
You can make this with raspberries and blackberries too 🙂
Darlene says
Making this right now and it looks wonderful!!
The Busy Baker says
Thank you! Hope it goes well!
Pam Gilbert says
How many CUPS of blueberries did you use?
Chrissie says
It’s about 4 1/2 to 5 cups.
Emily says
When you say to cool on the counter covered, do you mean to put the lid on while it’s hot? And then put in the fridge while still warm, with the lid on? Is that right?
The Busy Baker says
Yes, and the best is to put it in the fridge when it reached room temperature! Enjoy! 🙂
Tammy says
I can’t wait to try this recipe! Would you know approximately how many cups of blueberries this would be?
Chrissie says
About 4 1/2 to 5.
Beryl says
Just made this blueberry jam recipe and it is amazing.
The steps are very clear and straight forward!.
Thank you!!!
The Busy Baker says
So glad you love it as much as we do! Thanks for the positive feedback! 🙂
Sara E Fretz says
I like using chia seeds instead of gelatin. If I increase the sugar, could it be canned?
Chrissie says
I can’t comment on this because I don’t can this recipe. I’d recommend following another recipe designed for canning and simply replacing the gelatin with chia seeds.
Anam Kidwai says
Hello can I add berries and strawberries together to make this jam?
Thinking of trying it soon 🙂
Chrissie says
Yes! 🙂
Barbara says
Oh my!! I just made this and it is absolutely delicious. I ate about 1/3 cup with a spoon while it was cooling on the counter.
I will never buy fruit jelly/jam again!!! Thank you for this delicious recipe.
The Busy Baker says
😆I know that moment, this jam is too delicious!! You’re welcome!
Bette LeMaire says
Absolutely awesome! I’ve made this several times and it never disappoints. I put it up in 1/2 cup jars then freeze. It’s great on my blueberry Chia pudding and on blueberry overnight oats. Just made a big batch this morning, thanks to a great sale on blueberries. Thank you for sharing the recipe.
The Busy Baker says
You’re welcome!!🙂
Adrienne Wagner says
I’ve been making this with all kinds of berries, and really love it. I, always, add a teaspoon of lemon juice, as it adds freshness, and I feel the juice acts like more of a natural preservative, to avoid mold if we don’t use it real fast. Just sayin
The Busy Baker says
Glad you like the recipe Adrienne! Thanks for your feedback!🙂
Ruth Wolf says
I would love to try this recipe, but am allergic to chia seeds. Is gelatin the preferred replacement? If so, how would the measurement compare to your recipe? Thank you!
The Busy Baker says
You can just make this recipe and use blueberries instead of the strawberries. Enjoy! https://thebusybaker.ca/easy-strawberry-freezer-jam/
MBMcD says
Good recipe, but needed fresh lemon juice to cut the slightly bitter taste that sugar usually covers in a jam recipe.
The Busy Baker says
Thanks for the feedback!!🙂
Michelle says
How many calories per serving for the jam? Is this listed for the entire container?
The Busy Baker says
One serving is about two tablespoons and it has 48 kcal.
kim says
Hi, do the chia seeds melt ? I don’t want crunchy things in there, but really want to try this recipe, thx
The Busy Baker says
Hi Kim, the chia seeds will become soft like the pearls of tapioca, but they will NOT melt down, they’ll keep a little bit of their texture.🙂
Fran says
Could this jam be canned?
The Busy Baker says
Unfortunately this jam is not shelf stable. This jam keeps for up to two weeks in the fridge and up to 2 months in the freezer. Hope this helps!🙂
Moi says
Hi! Can I make this without any sweetener? ( just the blueberries and the chia)
The Busy Baker Team says
Yes!