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The Busy Baker

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3-Ingredient Blueberry Chia Seed Jam

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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!  

Healthy 3-Ingredient Chia Seed Blueberry Jam Healthy 3-Ingredient Chia Seed Blueberry Jam Pinterest

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  Healthy 3-Ingredient Chia Seed Blueberry Jam on spoon with honey Hi friends! Since you all LOVED my Healthy 3-Ingredient Chia Seed Strawberry Jam SO much, I thought I’d share my favourite Blueberry version of that recipe with you as well! After my Strawberry Chia Seed Jam getting millions and millions of views on Facebook AND going viral on Pinterest, I just knew you guys would be dying to get this Healthy 3-Ingredient Chia Seed Blueberry Jam recipe in your hands too, so here it is!!  

Healthy 3-Ingredient Chia Seed Blueberry Jam on bread with knife And before you go thinking you can just swap out the fruit from my Healthy 3-Ingredient Chia Seed Strawberry Jam and be on your way, the measurements are slightly different in this recipe and it yields a different amount of jam. Different fruits have different amounts of naturally occurring pectin and their water content is often different, which means you have to be a little careful when you’re looking for a specific result, like a jam-like texture for example. I should also mention that you can use fresh or frozen blueberries for this recipe, although I would always recommend fresh. If you do opt for frozen, be sure to cook off the jam a little longer than the recipe calls for just to make sure all the extra water evaporates and the end result is the right texture.  

Healthy 3-Ingredient Chia Seed Blueberry Jam with honey If you’re a long-time reader of mine you’ll know that I really try to limit our sugar intake at home on a daily basis, especially for my kids. Making this Healthy 3-Ingredient Chia Seed Blueberry Jam is the perfect way to allow my kids to enjoy jam (they LOVE peanut butter and jam sandwiches!) without worrying about the heaps of sugar that most jam contains. And because this jam is just so darn tasty, it never lasts very long in our fridge! We easily go through one jar in a week or two and since this is a fridge/freezer jam recipe, that’s just perfect!  

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Healthy 3-Ingredient Chia Seed Blueberry Jam on bread with jam jar

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  Healthy 3-Ingredient Chia Seed Blueberry Jam with spoon and fresh blueberries I hope you enjoy this healthy jam recipe as much as our family does! Let me know in the comments below, what’s your favourite kind of jam? I’d love to know!  

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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 channel

Healthy 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!
4.95 from 17 votes
Print Pin Rate
Course: Breakfast, Brunch, Condiment
Cuisine: American, British, Brunch, Healthy, Jam, Vegan, Vegetarian
Keyword: Blueberry Recipe, Chia Seed Jam, Healthy 3-Ingredient Chia Seed Blueberry Jam
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours
Total Time: 30 minutes
Servings: 16 servings
Calories: 48kcal
Author: Chrissie (thebusybaker.ca)

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
US Customary - Metric

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!

Reader Interactions

Comments

    • 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.

      Reply

  4. 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.

    Reply

  23. 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

    Reply

  26. 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?

    Reply

  28. Beryl says

    5 stars
    Just made this blueberry jam recipe and it is amazing.
    The steps are very clear and straight forward!.
    Thank you!!!

    Reply

    • 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.

      Reply

  31. Barbara says

    5 stars
    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.

    Reply

  32. 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.

    Reply

  33. 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

    Reply

  34. Ruth Wolf says

    5 stars
    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!

    Reply

  37. kim says

    Hi, do the chia seeds melt ? I don’t want crunchy things in there, but really want to try this recipe, thx

    Reply

    • 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.🙂

      Reply

    • 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!🙂

      Reply

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