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
Adapted from my strawberry chia seed jam.
- 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
- 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.
- 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.
- 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.
Nutrition Information(click to expand)
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…
Is it possible to can this in a hot water bath? don’t know if there is enough acidity. maybe add some lemon juice? I’d really appreciate instructions if anyone knows.. so much healthier than the normal canning recipes with tons of sugar and pectin.
Hey Beth, I think someone mentioned in the comments recently that they tried canning it and it worked (so far anyways!) You might want to scan through them to see if anyone has pointers.
I made this blueberry jam over the weekend and used it as a topping on your baked oatmeal. It is now my new favorite breakfast item (the baked oatmeal too)! I could (and maybe did…just a little) eat this jam straight from the jar. It was so easy to make that I am going to make some as a favor for my wedding guests next year :)
Wondered if anyone has canned this jam? Do you just do it the same, but then process for about 20 minutes?
Thanks! Looks so good.
Just made apricot chia seed jam, so we will see how that tastes. Used organic cane sugar, as that was the only sweetener in my house!
Do you know if you could can this jam using the water bath canning method?
It’s so delicious! Yummy
I have never even heard of chia seeds. Where do you purchase them? I would love to try this recipe!
You can find them in most health food stores or the organic section of some grocery stores. And online! Enjoy
What a great, healthy, and yummy looking recipe! I can’t wait to try this on an english muffin! Thanks for sharing!
Hi. I just found your Web site. Lucky for me since I am a gluten free vegan! I have tried two of your recipes (both delicious) and look forward to making the blueberry jam. I so appreciate your “allergy” claims, it makes it so easy for me with my gluten allergy. One thing I noticed is that you use bananas in your recipes. Unfortunately, I have an allergy to bananas. Do you have a substitute fruit that I can use? In the vegan overnight oatmeal I used maple syrup in place of the banana and it worked out great.
Sometimes medjool dates can work as a sub for banana – depends on the recipe of course! But if you need a sub in a smoothie I would try using dates. It wont give it that “soft serve” consistency, but it’s a good alternative in some recipes. Maple syrup – yes that works too! It’s no secret how much I love that sweetener… :)
WOAH, WOAH, WOAH! This has got to be the best jam recipe I’ve ever tried. MAGIC is the right word. I made this with a mix of raspberries and blueberries. It made exactly one big jar and is to die for. Love the use of chia seeds – not often you get a low sugar, high fibre, nutritious jam like this. Thanks xoxo
This has become a super important staple in our house. Every weekend I make a batch (or two) of strawberry, and a second batch of either blueberry or raspberry. (I use stevia to sweeten it instead of maple syrup, mostly because I have gestational diabetes.) It’s so easy, yummy and good for us! We use it in smoothies (my fav is strawberry “jam” with raw almonds, water, and stevia blended in a Vitamix), vegan overnight oats, on toast with almond butter for a super easy brekkie, and sometimes with plain yogurt (we aren’t 100% vegan). Thank you for this! I’m about to travel to a couple of thousand miles away to visit family and asked my mom to have some frozen berries on hand so I can whip some up after I get there (the seeds are super easy to bring along). Since developing gestatonal diabetes, this has become my favorite “sweet” and I don’t want to be without it!
I made this jam for Thanksgiving brunch! It was so amazing. My whole family loved it, and I’ve been putting it on everything ever since. I will be making this regularly now. Thanks so much!!! YUM!
Thats awesome to hear Jessica!
made this in the summer with freshly picked blackberries and it was amazing. best jam ever. I think I actually sweetened it with raw honey instead of maple syrup. I want to try making it with frozen berries to have a healthier jam year-round.
This looks so delicious!!
So would this work for citrus fruits and if so would I still simmer them down? I want to make jams for christmas, but with berries being out of season, they are too pricey… any suggestions?
thats a great question, I am not sure! Please let me know if you try it.
Does water need to be added to the pot of blueberries and maple syrup to bring it to a boil? If so…how much?
i want to try this without cooking the berries for a raw version. I’ll have to work on it!
Heya…excellent recipe…now I am looking for a nice and simple waffle recipe to use it on?! Wonder if you could help me?! I live in UK and they not as popular here as in USA?
Hi there, I might have a waffle recipe in my blog archives…I would just do a search in the search box on the sidebar. goodluck!
That English muffin looks like the best breakfast EVER!!!!!
I just made the jam and started licking it off the spoon :) It’s very good and without any added sugar, which I love.
I’m hoping to make the cashew almond butter tonight as well!!!
Hello! This is my first comment on your blog! Just wanted to say that I had some blackberries in the fridge and I remembered seeing that recipe. I just made it, it tastes so great and it was pretty quick to make! Thanks for the recipe, great way to include chia seeds in my diet!
So glad to hear that Jess! Thanks for your comment :)
OMG this is amazing! Mine is still on the stove cooling down but I cant stop dipping my finger in for more!! Thanks for this idea!!
So did this end up freezing ok??
made mind this morning for my wife for breakfast cantaloupe pairs to go along with some sprouted bread very nice
Angela, what an amazing idea! I am a vegetarian/ near-vegan (in the middle of transitioning to full vegan) and my boyfriend (once a full on meat eater) is now a near-vegetarian and very open to vegan food. The recipes from your blog have a big part in this – thank you! We made this jam yesterday with mixed berries and cherries and oh my goodness! AMAZING! Thank you so much for the recipe! We’re never buying Jam again!
I’m so happy you enjoyed it!! Thanks for letting me know :)
Mmmm just made this tonight using blueberries, and I added the juice from a lime…. Yummmmmmers! It worked out so well ;)
I realize this is about a bazillion years late on the post – and I have to add, I’ve been reading your blog for YEARS, and have yet to comment. But I have to know. Tell me more about chia seeds in pasta sauce!! I just bought my first batch and prepared some chia pudding for the morning, but I’m wondering what else to do with them besides the usual.
Hey Katie! Thanks for your comment :) Nothing makes me happier than when I see someone is commenting for the first time! hah. Anyway, I suggest checking out my chia seed recipes here (be warned there are a lot!) : http://ohsheglows.com/recipage/?search_term=chia%20seed&ui=133 enjoy
I don’t have chia seeds, but this looks delicious and I would like to know if there is any other way to thicken the jam? Thanks! :)
Hey Julia!…I was wondering the same thing…they CAN be difficult to locate here in France…although when I actually FIND chia seeds this recipe is killer!…The absolute BEST freezer jam possible on every front…retention of color..texture…taste…healthy than healthy…and a bonafide staple, go-to recipe in our home.
I am thinking…perhaps in error…as I haven’t tried…but PSYLLIUM FLAKES just might do the trick as a thickening agent…I have just discovered this ingredient at one of the épiceries “bio” here in the Lyon region…and use it to thicken soups, sauces and smoothie concoctions…
If indeed this “works” …I will report back…The glycemic index, calorie and fat content would be greatly reduced for those concerned with these issues!
WOW…this just looks amazing. We will definitely be giving the jam a go! e & c
Wow, this looks delicious! Never seen before, but I’ll try it really soon.
Just made this with strawberries!! There was a sale and I figured it was the perfect time to try it! Turned out sooo deliciously…why did I ever buy jam again?? :) Thanks for the recipe!
I love it made with strawberries too!! I added a vanilla bean the last time and omggg…..so good!
OMG! This IS totally magical. I made some awesome batches of jam this past week using chia seeds instead of pectin. Blueberry elderflower marmalade; spiced blueberry hibiscus jam; and blueberry lime gin jam. My friends are amazed at the taste, and I’m thrilled with the chia seeds. Thanks so much for sharing!
I might of missed if this was already mentioned but any idea if this recipe could be canned?
Do you think you could can this? It sounds so delicious!!
Easy and delicious! Just made some, and with frozen blueberries too – it worked out fine!
Thanks for the lovely recipe
I just made this with pluots and cherries. SO YUMMY!
I have just finished making my strawberry-rhubarb jam with maple syrup and chia seeds instead of gelatin, all proud of myself for being so clever, when I decided to go online and found this! haha Oh well. So much for my creativity. I guess great minds think alike?! ;)
Made it this morning and it was the best jam I’ve ever had- even my toddler loved it on his toast!!!!
I just made this today after picking loads of fresh blueberries yesterday. I doubled the batch and used honey instead of maple syrup. I also doubled the amount of sweetner (gasp!), which is still way less than traditional recipes, and I added some cinnamon, cardamom, and cloves to spice it up a little as well as the juice of a lemon. I canned it and it turned out beautifully and is delicious!!! Thank you for the great idea and recipe!
This is amazing! Your recipes are so creative and delicious looking. I came to your blog almost every day when I first went vegan. Keep it up. :)
I don’t mean to sound stupid here but it says to bring blueberries to a boil which I should think is difficult without water. Are we added water? And if so, how much?
Oops, maybe that should say simmer? They are supposed to simmer I guess. Finding the right work can be tricky, but as they cook the blueberries break down and water does release.
Hey I am wondering that if I use mason jars do they need to be sterilized and sealed like other jams ? Or just close tightly and use within one week and/or freeze ?
I don’t sterilize my jars when I store in the fridge – the jam tends to last for 2-4 weeks in the fridge. hope this helps!
I made this with frozen cherries and coconut sugar. It’s fabulous!!! So many uses. My fav so far is on a piece of toasted GF bread with almond butter mmmmmmmm.
Hey I looking to use the Blueberry Jam recipe to make Christmas Jam gifts this year. Have you ever doubled, tripled the recipe? I want to know if it works.
Hi Angela :)
I read somewhere that you shouldn’t ever heat chia seeds, because it makes the fats go rancid and/or destroys a significant amount of the amazing nutrients they contain…
Do you know if this is true and if so, could you stir the chia seeds into a cold blueberry mixture?
I love this blog :)
I want to make this for my boyfriend the thing is he’s in the military so when I’d have to ship it to where he’s stationed so I was wondering if it can last 3 or 4 days without being refrigerated.
Was all ready to make this tonight… Bought my blueberries in ready and then realised what I thought were chia seeds were actually hemp seeds. Don’t suppose they would work the same? Otherwise I will have to wait to try the jam until I buy some chia.
Thanks for the inspiration. We made it in 20 minutes and it tastes great on homemade bread.
I had an epiphany this morning that I could totally make a raw jam with chia and some blended berries of some sort. Then a few minutes ago I was looking for a vegan recipe with oats and it was complete serendipity that I came across this recipe. How cool is that. Thanks for the recipe. :)
Love this recipe. Today I modified it as carrot cake jam. I used 1 1/2 cups chopped pears, 1 1/2 cups shredded carrot, 1 14 oz can organic crushed pineapple, then added maple strip, vanilla and chia seeds along with cinnamon and nutmeg. Worked great. Thanks for the inspiration.
Oh my goodness was this wonderful! And so easy to make! I just had some on sprouted wheat toast. I will have to start experimenting with other fruit for chia seed jams. Looking forward to topping my VOO with this tomorrow… And maybe an almond butter or sunflower seed butter and jam sandwich will soon follow ;)
Hi, the jam is pretty good but I am not a fan of feeling the crunch of the chia seeds. They do not get soft enough to my taste after cooking. Did I miss something or is it supposed to turn out this way?