Magical Blueberry Vanilla Chia Seed Jam



Before we left for our trip, I found myself with a couple pints of blueberries and a few spotted bananas to use up. I’ve been meaning to make my strawberry chia seed jam for a while now, so I ended up adapting my recipe using blueberries, all-natural sweetener, and a touch of vanilla. It turned out lovely and was ready in 20 minutes flat!

This is the strawberry chia seed jam that I made a couple years ago:


Chia seeds are magic. I love using them as thickeners in all kinds of foods from homemade jam to vegan overnight oats to pasta sauces.

This strawberry chia seed “jam” is a tasty filling for my Healthy Strawberry Oat Squares! You can use any kind of filling that you like in these oat squares. They remind me a lot of a healthy nutri-grain bar.


This is not a traditional jam recipe by any means, but then again I’m not one for following traditions all that often when it comes to food. Instead of using white sugar, I used maple syrup to lightly sweeten the berries. The maple and vanilla extract do a great job of bringing out the flavours in the blueberries without overpowering them. Chia seeds thicken the mixture nicely while adding a tasteless burst of nutrition in every bite.

If you’ve got 20 minutes, you can make this jam. It’s a snap. All you do is add blueberries and a touch of maple syrup into a pot. Bring it to a low boil and then reduce it to simmer for about 5 minutes or so. Then stir in the chia seeds and simmer it for another 10-15 minutes, stirring frequently until it’s as thick as you desire.


Before adding the chia seeds, the blueberries will be quite watery.


Have no fear chia is here!

After adding in the chia seeds and cooking the mixture down, it thickens up beautifully! Hence, the name – magical jam. You won’t believe your eyes how thick this gets. Thanks to the chia seeds, we’re also pumping up the jam with all kinds of healthy omega fats, iron, fibre, protein, magnesium, and calcium. Who knew jam could be so healthy?


Enjoy this on toast, oatmeal, vegan overnight oats, thumbprint cookies, tarts, in smoothies, and so much more. Also, feel free to try this out with any seasonal fruit you wish.


Magical Blueberry Vanilla Chia Seed Jam

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Adapted from my strawberry chia seed jam.

Yield: ~ 1 cup


  • 3 cups fresh blueberries
  • 3-4 tbsp pure maple syrup, to taste (or other liquid sweetener)
  • 2 tbsp chia seeds
  • 1/2 tsp pure vanilla extract


1. In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture.

2. Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot.

3. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. Enjoy on toast, English muffins, oatmeal, vegan overnight oats, oat bars, tarts, cookies, banana soft serve, smoothies, and more. The jam should keep for at least a week in an air-tight container in the fridge.




A breakfast sandwich sounded like a good idea.


Banana slices, sunflower seed butter, and blueberry jam all sandwiched in a toasted English muffin….I couldn’t wait a second longer.


*Poof*…it was gone just like a magic trick.


We’re off for our flight back home this morning! I think my first meal back will be banana bread oatmeal with blueberry jam & sunbutter to top it all off…yum. And then about a week’s worth of salads because I kinda got off track with the salad-a-day challenge a bit. Whoops.. This last week of June is going to be a leafy one…

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{ 298 comments… read them below or add one }

Beth @ Tasty Yummies June 26, 2012

WOW what a brilliant idea. I cannot wait to get blueberries at the farmers market this weekend and make this! Thanks so much for another great recipe!


Isabelle June 26, 2012

That looks suuuuuuuuuuper yummy and so easy to make.
Thanks Angela, can’t wait to try !!


Danielle June 26, 2012

This recipe has made me cry.

When I was at “blueberries”, my eyes became misty. Then, at “chia seeds”, tears were rolling down my cheeks. Then, at “vanilla”, I broke down and cried.


Lacey June 26, 2012

Think I could use Raspberries for this instead??


Angela (Oh She Glows) June 27, 2012

I can’t see why not!


kendra July 7, 2012

I made raspberry and its wonderful!


Kristen @ notsodomesticated June 26, 2012

I am so pinning this!! Love this idea!


Fi @ sparklingsnowflake June 26, 2012

That’s incredible! Is the finished texture quite bitty though? Or do the seeds soften enough that you don’t notice? And how well do you think it would stand up to being blended to make a smooth jam?


Angela (Oh She Glows) June 27, 2012

I dont mind the seeds in there and yes you do notice them. I would suggest using ground chia seed if you dont want the seeds in there.


Heidi @ Food Doodles June 26, 2012

Yum! I’ve been meaning to try a chia seed jam. I’m so impressed with how much it thickens! Loooooove blueberries too :D


Anna @ The Guiltless Life June 26, 2012

I’m going berry picking next weekend and wanted to make my own jam from what I pick. Because I can’t handle white sugar I decided to make my own, naturally sweetened jam and was looking around for a good recipe. Love that this one includes chia seeds and uses whole sweeteners. Thank you! I’m pinning it as we speak :).


Christa @ Edible Balance June 26, 2012

I LOVED your strawberry version last year, can’t wait to make this jam! Never will I buy it at the store again, what’s the point when I can make this deliciousness?! I honestly can’t get enough of chia seeds either, so versatile!

Enjoy your last few moments in Calgary!


Averie @ Averie Cooks June 26, 2012

this is perfect! love the easy jam-making method and no pectin needed; just…chia seeds! It’s amazing how thick they make things (and keep on making it thicker in my experience even a day or two later…chia seed pudding is super thick on day 3 compared to day 1 when stored in my fridge, at least for me). Wondering if the jam keeps on getting a bit thicker as time passes or if it levels off?

Either way…it looks fabulous!


Angela (Oh She Glows) June 27, 2012

It seemed to level off :) But if you stopped cooking it while it was still thinned out, I’m sure it would thicken up in the fridge.


Jessica @ Dairy Free Betty June 26, 2012

I love it! I don’t normally use much jam because it’s always high in sugar. And I find only using a little jam is boring – but this is awesome and you could seriously lather it up! Drool!


Kalee June 26, 2012

Can you hand me a tissue? My mouth is watering.


Laura @ My Pink Thumb June 26, 2012

This is brilliant!!! :)


Crissie June 26, 2012

Oh, your timing is epic. I had a huge bowl of blueberries that I needed to hurry up and do something with. I just finished doing this! What didn’t fit into my mason jar is going into a cake in a few minutes. Thanks for this brilliant recipe!


Angela (Oh She Glows) June 27, 2012

Glad the timing was right! I bet it’s great spread onto a layer of cake…yum. Enjoy Crissie.


Jesse (OutToLunchCreations) June 26, 2012

I can’t wait to try this! How long do you think it would last in the fridge? Also SunButter is on super sale at the Loblaw’s stores in Toronto! AND they have a crunchy version, I haven’t tried it yet but I imagine its amazing!


Angela (Oh She Glows) June 27, 2012

Its lasted 1 week in my fridge so far and its still going strong. I expect it will last at least 2 weeks or possibly longer. I will update my recipe when I know :)


Christina June 26, 2012

Oh this looks amazing!! What a simple recipe and low in calories for the most part. I’ll be making a spin on this soon :)


Katie June 26, 2012

Nicely done!


Heather (Heather's Dish) June 26, 2012

so beautiful! i love homemade jam – totally worth it!


Lexi @ You, Me, & A World to See June 26, 2012

Yummm! I love jam, but I really don’t like mine too sweet. I love that this is simple but allows for lots of customization :)


Nadiya @ Milk and Honey June 26, 2012

Amazing idea! Most commercialy bought jams are so high in sugar and random additives, this recipe is so simple and pure. Will definetely try this once I get more blueberries :D


Lia June 26, 2012

That’s such a good idea! I just got a bunch of chia seeds from my mom for my birthday, and I love jam, but not the high sugar content of it. This is just wonderful, thanks!


Joey June 26, 2012

Do you know how long this might keep in the fridge for – would it be the same as non-chia jam do you reckon?


Angela (Oh She Glows) June 27, 2012

It’s last a week so far in my fridge and still going strong. I will update when as I go :) I expect 2 weeks or possibly longer.


Anu June 26, 2012

Oh my God! I want to try this NOW!
Buying blueberries tomorrow. So simple and beautiful.

I love it!


Stefania @ Revitalize with Stefania June 26, 2012

OMG, I might never buy overpriced, organic but still sugary jam again!


Tiff @ Love Sweat and Beers June 26, 2012

Yummy! Sounds great.


Melissa June 26, 2012

That looks so darn yummy! I have been stalking your blog for a while and you have the best recipes!


Kelsey June 26, 2012

These jams look amazing! I have been thinking about making a chia jam with all of the amazing fruit that’s in season and you’ve given me a great recipe to try– thanks!


Lauren June 26, 2012

I love making jam! It’s so much healthier than what you find in the store. Do you think this would work with frozen blueberries?


Somer June 26, 2012

You really are a magical jam genius!


Somer June 27, 2012

I made mini jars of this today with mini jars of your kitchen sink nut butter to give out as gifts to 3 girlfriends who have birthdays this month. Nothing like a loaf of homemade whole wheat bread with fancy nut butter and jam!


Amanda @ Once Upon a Recipe June 26, 2012

This looks awesome Angela! So magical (and healthy)! And I love that it takes such a short time to prepare!


Dennis Blair @ Fort Collins Personal Trainer June 26, 2012

Oh man. It’s been YEARS since we have used chia seeds. What a great idea!


Alicia @ Treble Tart June 26, 2012

Oh this jam looks incredible!! I am so excited to try it, it’s not even funny.


Chelsea @ One Healthy Munchkin June 26, 2012

I made my own raspberry jam last summer using a traditional recipe and I liked that it was homemade without added ingredients, but I still wished that it was lower in sugar. Berries are sweet on their own – they don’t need it! I definitely need to try your version this summer. :)


Nicole June 26, 2012

Love this idea! Last summer I made blueberry jam – I added a small amount of OJ instead of any sugar. It actually thickened up enough to use for toast. Can’t wait to add chia!


Sarah @ Learning to Feed Yourself June 26, 2012

This recipe is awesome! Is it difficult to find chia seeds in stores?


Noelle (@singerinkitchen) June 26, 2012

YUM!!! I want that for breakfast tomorrow!


Jena June 26, 2012

This looked so good, I had to make it tonight! I “cheated” and used frozen blueberries since that’s all I had. Soooo good! Thanks, Angela!


Angela (Oh She Glows) June 27, 2012

Hey Jena,
Aw I was wondering if frozen bklueberries would work, thanks for letting me know! Did the cooking time differ at all and did you thaw them before use?


Jena June 27, 2012

Nope, they were still frozen. I still simmered them for 5 minutes. It probably just took longer for mine to start to simmer…maybe another 5 minutes for that.


Claire de la Lune June 26, 2012

This looks lovely! I’m surprised to say I’ve never heard of chia seeds though– where are they from/what’s their history in cooking? And where does one obtain them?


luv what you do June 26, 2012

I never would have thought to put chia seeds in my jam, but I bet the consistantcy is perfect!


FoodFeud June 26, 2012

Gonna! This looks so great. Love blueberries AND chias.


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