Blueberry Chia Seed Jam

by Pamela

Blueberry Chia Seed Jam

This blueberry chia seed jam is as delicious as it is easy to make. No pectin required because chia seeds are the thickener in this jam.

We’ve been going through berries around here like it’s going out of style. After having lived in California, we got used to eating a bowl of mixed berries for dessert pretty much every night. That habit has followed us here, but we don’t get the great quality berries year round here. So now that summer’s here and the berries are in full swing, we’re taking full advantage.

Our favorite of the berries are the blueberries. So when I was trying to come up with a recipe for today’s post all I had to do was look in the refrigerator for inspiration. This blueberry chia seed jam is so simple to make. Oh, and if you don’t have fresh blueberries…no worries, just use frozen thawed blueberries. Both work equally well in this recipe.

Blueberry Chia Seed Jam

I’ve been using this chia seed jam on cheese plates and peanut butter and jelly sandwiches. Yes, I revert to being a 4 year old when I make a batch of jam or jelly. I just can’t resist the siren song of a pb&j.

If you’re worried about the “crunchiness” of the chia seeds in this blueberry chia seed jam, don’t. Once they gel up, they’re aren’t quite as crunchy. Plus, you’ve got the seeds from the blueberries that give you a little crunch. I wouldn’t make a marmalade chia seed jam, but any fruit with some seeds in it and you won’t even notice.

Break out that saucepan and toss in some blueberries to make this blueberry chia seed jam. It’s super easy and delicious with all that in season fruit.

Blueberry Chia Seed Jam
Prep time
Cook time
Total time
This blueberry chia seed jam is as delicious as it is easy to make. No pectin required because chia seeds are the thickener in this jam.
Recipe type: Condiment
Cuisine: American
Serves: 1
  • 3 cups fresh (or frozen thawed) blueberries
  • 3 tablespoons maple syrup
  • 2 tablespoons fresh squeezed lemon juice
  • 4 sprigs of fresh thyme
  • 3 tablespoons chia seeds
  • 1 teaspoon vanilla extract
  1. Into a large saucepan toss the blueberries, maple syrup, lemon juice and thyme. Bring to a simmer over medium heat and stir occasionally.
  2. Cook just until berries begin to burst then smash some of them against the side of pan.
  3. Increase heat to medium high and continue to cook until juices reduce by half.
  4. Taste and add more maple syrup, if you would like it sweeter.
  5. Add chia seeds and vanilla to the the pan and stir to thoroughly combine.
  6. Remove from heat and let cool.
  7. Remove thyme sprigs and spoon into a jar to completely cool.
  8. Once cooled, cover and store in the refrigerator.
This recipe makes about a cup of jam.


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John/Kitchen Riffs August 9, 2017 at 8:44 am

Neat idea to use chia seed in jam! Would never have thought of that. And I love berries, especially blueberries, so this recipe is a winner. Thanks!

Pamela August 9, 2017 at 9:15 am

Thanks John, the chia seeds are a great thickener and give you a bit more of a healthy bit for the jam.

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