Blackberry Chia Jam

Blackberry Chia Jam

Mashed blackberries and chia seeds simmer into a thick, spoonable jam with no pectin needed.

Total 55 min Makes 16 oz Calories 35/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This small-batch jam relies on chia seeds to thicken naturally, giving it a slightly speckled texture and glossy finish. A touch of lemon juice brightens the deep berry flavor, making it a quick topping for toast, yogurt, or oatmeal. It keeps well in the fridge for easy use throughout the week.

Ingredients

  • 4 cups fresh blackberries
  • 3 tablespoons chia seeds
  • 3 tablespoons honey
  • 1 tablespoons lemon juice
  • 1/4 teaspoons ground cinnamon

Method

  1. Rinse the blackberries and place them in a 6-quart saucepan over medium heat.

  2. Mash the blackberries with a fork or potato masher until mostly broken down, leaving some texture if desired.

  3. Bring the mashed berries to a gentle simmer, stirring occasionally, for 5 minutes to release their juices.

  4. Stir in the chia seeds, honey, lemon juice, and cinnamon.

  5. Reduce heat to low and simmer, stirring occasionally, until the jam thickens and coats the back of a spoon, about 10 minutes.

  6. Remove from heat and let the jam cool in the saucepan for 15 minutes; it will continue to thicken as it cools.

  7. Transfer the jam to a clean jar or airtight container and refrigerate until fully set, at least 2 hours.

Rate this recipe

★ 3.8 (1)

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    Blackberry Chia Jam

    This small-batch jam relies on chia seeds to thicken naturally, giving it a slightly speckled texture and glossy finish. A touch of lemon juice brightens the deep berry flavor, making it a quick topping for toast, yogurt, or oatmeal. It keeps well in the fridge for easy use throughout the week.

    55 min 16 oz 35 cal

    Ingredients

    • 4 cups fresh blackberries
    • 3 tablespoons chia seeds
    • 3 tablespoons honey
    • 1 tablespoons lemon juice
    • 1/4 teaspoons ground cinnamon

    Method

    1. 1

      Rinse the blackberries and place them in a 6-quart saucepan over medium heat.

    2. 2

      Mash the blackberries with a fork or potato masher until mostly broken down, leaving some texture if desired.

    3. 3

      Bring the mashed berries to a gentle simmer, stirring occasionally, for 5 minutes to release their juices.

    4. 4

      Stir in the chia seeds, honey, lemon juice, and cinnamon.

    5. 5

      Reduce heat to low and simmer, stirring occasionally, until the jam thickens and coats the back of a spoon, about 10 minutes.

    6. 6

      Remove from heat and let the jam cool in the saucepan for 15 minutes; it will continue to thicken as it cools.

    7. 7

      Transfer the jam to a clean jar or airtight container and refrigerate until fully set, at least 2 hours.