Ok, so check this out…in less than 10 minutes you can make your own healthy jam without any added sugar. It is so simple. all you need is a cup of frozen fruit (fresh will also do), water, chia seeds and stevia to taste. The recipe makes a half cup, but can easily be doubled or tripled. And if jam isn't your gig, this makes a jelly as well. All you have to do is whiz it in a high-powered blender upon completion and then let it cool.
About Chia Seeds
Chia seeds are rich in omega-3*, soluble fiber and antioxidants. Chia seeds are an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper. They have six times more calcium, eleven times more phosphorus, and five times more potassium than milk. Chia seeds are also rich in antioxidants; chlorogenic acid, caffeic acid, myricetin, quercetin and kaempferol flavonols. These antioxidants are more effective than both vitamin C and E in their protective qualities.
*While chia seeds are known for their concentration of the short-chain omega-3 fatty acid alpha-linolenic acid, it is important to note, we also need the long-chain omega-3's, EPA and DHA, which are found in fish and fish oil.
Click Here to Pin Wild Blueberry Chia Seed Jam
To learn more about omega-3s and their importance, check out the series I wrote titled Oh Mega .
Other Healthy Living How To recipes that use chia:
- Kombucha: Chia Fresca Style
- Super Food Cereal
- Protein Breakfast Brownies
- Chia Flax Crackers
- Chocolate Coconut Chia Pudding
- Vanilla Chia Pudding
- Cranberry Granola
Ingredients
- 1 c. Organic Wild Blueberries (Frozen or Fresh)
- 1 Tbsp. Water
- 1 Tbsp. Chia Seeds
- Liquid Stevia
Directions
- In small saucepan over medium-high heat bring blueberries and water to low boil.
- With slotted spoon, smash blueberries until desired consistency.
- Remove from heat and add chia seeds.
- Stir until seeds are incorporated and begin to gel.
- Transfer to glass jar, stir again and add liquid stevia to taste (I added 21 drops).
- Stir before serving.
- Store in refrigerator for up to one week.
Notes
You can replace the blueberries with raspberries, blackberries or strawberries.
This Wild Blueberry Chia Seed Jam goes well on my gluten-free, low-carb One Minute Muffins
Click +1 Below. How do you use chia seeds?
This looks so AMAZING!! I can’t wait to try it!
Oh my gosh! I will try this with one of the 50 ziplocs of raspberries from last year’s garden! How exciting!
I don’t have liquid stevia. Is there something else I can use to sweeten with?
I used 1/2 cup Splenda granular in the batch of Blackberry I made today (I made a triple batch because I had a 3 cup bag of blackberries). It changes the carb count though if you count the carbs from the sweetener.
Oh my gosh, amazingly easy and added benefit of chia seeds. Thanks very much, Vanessa!
Oh my goodness!! How totally BRILLIANT and easy is this!! You are amazing!
love, love, love this! great idea 🙂
This is ingenius!!! I will definitely give this a try!!
Do you have carb info on your recipes somewhere? This looks wonderful. Easy and healthy. 🙂
What is the muffin that the jam is on in the picture?
It is my Easy Breakfast Biscuit.
Made a jar, it’s in the fridge cooling for am breakfast. Is that pic on a breakfast muffin or a one minute muffin? Also, the oven bacon is the BEST. So easy, fast evenly cooked and can make a lot if we have guests and not a few at a time in a pan. I’ll never pan fry again!
Easy Breakfast Biscuit.
This was fantastic!! I used a whole bag of frozen, organic wild blueberries from Trader Joe’s and treated it as 3 cups (it was close) and enjoyed it on my pale, low carb pancakes. Two of my kids (the other one was still sleeping) wanted me to dallop large amounts on their oatmeal, made me so glad they were getting such healthy food in their bodies! I look forward to making it with other berries too, this will be made regularly at our house!!
Steph
Vanessa,
Would this work with rhubarb as well? My family loves strawberry rhubarb jam. (rhubarb is from our garden).
Also, tomato jam?
As long as you don’t mind the seeds…
so the link to the chia vanilla pudding isn’t working and I can’t seem to find it on your website. Please share it or share the real link! Thank you!! 🙂
K. That was my mistake. Updated the post with the correct link. I apologize. Just wanted to make sure you know how to get to my recipe index as well…recipes are listed in both alphabetical and categorical order.
Wonderful post, great recipe, beautiful photos! I’m featuring this post on the Simple Daily Change Facebook page on Friday, March 22nd, from 8am to 10am PST. http://www.facebook.com/SimpleDailyChange
You posted this at a time when I was musing about how to make something like a blueberry pie filling. Following your lead, I used chia for thickening a mixture of various berries. Given that I I just threw this together, and kind-of guessed at a starting amount for the chia, this came out very well. Thanks for prompting me to go the chia route.
Hi :), can I use fresh blueberries instead of frozen ones?
Sure can.
Thanks :)!!
Hello!! I am in love with this recipe and how easy it is without sacrificing flavors! I was wondering how canning chia seeds work? I still am new with them and I didn’t know if it would effect canning jams/jellies? Could I can this recipe?
I don’t do any canning, so not sure. Glad you love the recipe.
Just made this and WOWSA !! So yummy, so good, so naked! I am sharing this all over facebook and with my clients ! Thank you.
Anybody tried canning this? Megan??
I have chia flour…have you tried it with that? I’m going to have a go at it…I don’t have seeds right now. THANKS!!
I have not tried chia flour, but assume it would gel and thicken.
This looks wonderful, can’t wait to try it. Do you think it can be frozen if I make a larger amount? Also I have to say your One Minute Muffin is fantastic! Thank you for these recipes!
I’ve not tried freezing it. Glad you like the muffin. I do too! 🙂
How many carbs and sugar is in it per serving?. I really miss candied yams with marshmallows at thanksgiving could you make a low carb sugar free recipe version of it?. I really love your recipes!.
Do you think this jam would be good to use in the thumbprint cookies, will it bake ok?
I have not tried baking with it.