This blueberry chia jam is the sweet treat that feels very indulgent but actually has a lot of healthy fruit and chia seeds. Use to spread on toast, top your oatmeal in the morning or even add a dollop to some ice-cream! You can use frozen or fresh blueberries as both work out so well.
With a bit of sweet tooth, actually let's say quite a bit of a sweet tooth, I love a recipe that feels a bit decadent but isn't too unhealthy. Just like my blackberry chia jam, this blueberry version is made without refined sugar.
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Why you'll love this recipe
Just the right sweetness. The combination of blueberries and a dash of maple syrup make this perfectly sweet, but not sickly.
Easy to make. It's such a simple recipe and takes very little time.
Versatile. Have it on toast, porridge, rice cakes or so many other ways!
Ingredients
Just three ingredients to make this chia jam. You will need:
- Blueberries: whether you use fresh when in season, or frozen, both turn out so well.
- Chia seeds: the main ingredient and what makes the jam be, well, like jam! The Terrsaoul chia seeds are good.
- Maple syrup: for a touch of extra sweetness, and making this a refined sugar free jam.
Variations to the recipe
If you prefer not to add any additional sweetener, then you can leave out the maple syrup. The jam won't be as sweet, but still taste wonderfully of the blueberries.
Make sure to check out the recipe card below for the full ingredients and instructions!
Step by step instructions
Steps 1 & 2
Cook the blueberries on a low heat until they begin to break down and release their juices. Drizzle in the maple syrup. Once around half of the blueberries have broken down take the pan off the heat.
Steps 3 & 4
Stir in the chia seeds so the mixture combines. Set aside to cool, during which time the jam will thicken as the chia seeds absorb the liquid.
Frequently asked questions
Yes, definitely. You may need to add a tiny splash of water to pan so the fruit doesn't stick as it begins to heat up.
This chia jam uses maple syrup so is refined sugar free.
Spread on toast, rice cakes or dollop onto porridge. If you use a nut or seed butter at the same time then you have 'PB&J' flavours - kind-of!
More chia jam recipes to enjoy
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Blueberry chia jam
Ingredients
- 2 cups blueberries fresh or frozen
- 2 tablespoon chia seeds
- 2 teaspoon maple syrup
Instructions
- Place the blueberries in a saucepan and cook on a low to medium heat until about half of the blueberries have dissolved into a thick liquid, and half are still intact. Add the maple syrup and stir well. It usually takes about ten minutes, depending on the heat of the hob.
- Once half the blueberries have dissolved take off the heat and add in the chia seeds. Stir thoroughly until well combined.
- Leave the mixture to cool, and the jam will thicken and slightly expand in volume.
Notes
- Keep the heat fairly low, particularly to begin with so the blueberries don't burn or stick to the pan.
- Help the blueberries break down by pressing against the side of the pan if required.
- Stir well so the chia seeds evenly combine with the fruit.
Laura says
thanks for these great recipes! I bet you get a lot more traction now LongCovid is linked to MCAS and people are doing better on a low histamine diet?! Unfortunately, myself, I also need to be on a mostly low carb and fodmap diet. Hahaha, "how about a tiny challenge?", said Life. Good I found your recipes, and thanks for sharing. You are the O.G <3
Claire says
Hi Laura, it must be so tricky being low histamine and low carb. I hope you can find some recipes here that work for you! Thanks so much for taking the time to comment, and for the lovely words! 🙂
Ana says
yammi 🤗thank you
Claire says
so glad you like it Ana!
Carmen says
Hello, thanks for the recipe. How long does the jam keep for in the fridge? Thanks!
throughthefibrofog says
It depends on whether you are sensitive to histamine formation or not. If not, then a few days. But if you are sensitive then it would be best to make small quantities as and when you would like to eat it.
Tiffany Partridge says
This is so delicious and easy to make! Thank you for this amazing recipe!
throughthefibrofog says
So glad you like it Tiffany!