The whole family loves this blueberry chia seed jam recipe because it’s sweetened with only maple syrup and the natural sweetness of berries. There’s tons of REAL fruit in there and the chia seeds naturally give a jelly texture.
It’s truly such a simple recipe to follow. Let the kids help by cleaning the fruit or measuring out the chia seeds.
It’s the last week of Summer for my kids - and I think we’re all ready for school to start after a long year of school shutdowns - how about you guys?
My kids LOVE PB&J lately, so we decided to make jam again this week. Did you know that jams, even homemade jams, are loaded with sugar? I mean loaded.
This blueberry chia seed jam is a great alternative that doesn't contain all that sugar. It's all natural, simple to make and even better, my kids enjoy eating their sandwiches that much more knowing they actually made the jam. It’s really fun to watch their proud little faces.
What you’ll need to make Blueberry Chia Seed Jam
fresh berries (we grow strawberries so we made a strawberry version as well)
Why Chia Seeds?
Chia seeds are often referred to as a “superfood” (high nutritional value food) as well as a functional food (have a culinary function in a recipe). Chia seeds are high in:
Chia seeds absorb water quickly and are important in this recipe, not only for health, but because when wet they create a jelly-like texture that BINDS ingredients. In fact because of this, you may replace whole eggs in baking with chia seeds. For 1 whole egg, mix 1 tablespoon of whole chia seeds or 2 teaspoons ground chia seeds with 3 tablespoons water. Allow to sit for at least 5 minutes or until the mixture thickens to the consistency of a raw scrambled egg. And you will add that thick jelly mixture to the recipe instead of an egg.
Berry Chia Seed Jam Recipe
Ingredients
- 2 cups fresh berries I did strawberry one time & blackberry/blueberry another
- 3-4 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon chia seed
Instructions
- In a blender, blend the fresh berries up with maple syrup & vanilla until smooth (or maybe a bit chunky, depending on your jam preferences).
- Put the mixture in a saucepan and heat on medium to low for about 3-4 minutes, stir occasionally.
- Add chia seeds, simmer while chia seeds start to gel up and the jam starts to thicken. About 5 minutes.
- Turn off heat and keep mixing until consistency is perfect.
- Store jam in a glass or jar with a lid. When it's cool seal up the container and store in the fridge for about 5-7 days.
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