Blueberry Chia Jam

[Total: 5    Average: 4.2/5]


This delicious raw blueberry chia jam is vegan-friendly and so easy to make; simply puree fresh blueberries and mix with uber-healthy chia seeds and sweetener of choice.

I make a conscious effort every day to eat as healthy as possible and to make healthy food choices for my children. After recently discovering that sugar-free jam is apparently on the gmo hit-list, I decided it was time to attempt making some homemade jam for the family.


I’ve used chia seeds in many smoothie recipes in the past and have noticed that with their chunky consistency they resemble the texture of jam.


The first time I made this jam I soaked the seeds in water until plump and doubled in size then mixed in the pureed berries. In hindsight, I realized that I could simply mix all the ingredients together at once, which of course meant one less step in the preparation process.

This specific variation was my third go at the recipe…the first time I made it with fresh blackberries and the second with mixed frozen summer berries. All three variations are equally delicious!!


(Yields about 1 cup)
1 cup fresh organic blueberries (or frozen, thawed berries)
3 tbs. chia seeds
1/2 cup distilled water
2-3 tbs. liquid sweetener of choice (agave, honey, maple syrup
1 tsp. fresh lemon juice
1/8 tsp. cinnamon (optional)

*If using frozen berries you will need to reduce the amount of water in the recipe because the frozen berries retain water, which you can add to the jam. Start with a 1/4 cup of distilled water, allow to set in the fridge for an hour or so then add more water (1-2 tbs. at a time) until the chia seeds have softened completely.
*If using fresh berries, remove any residue by soaking them in a vinegar and water solution (1 part vinegar: 3 parts water) for 5-7 minutes then rinse thoroughly with warm water.

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Blend berries in a small food processor until very smooth. If you prefer a chunkier jam, simply pulse them until you get the desired consistency.

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Transfer the blueberry puree to a small bowl, add the chia seeds, water, cinnamon, and 1 tablespoon of sweetener.

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Mix until combined. Taste and adjust sweetener if desired.

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Cover with aluminum foil or plastic wrap (or store in an air-tight container) and let sit in the fridge overnight or for at least 4-5 hours until the chia seeds have doubled in size and are fully softened. *You will know the chia seeds are fully softened because they should be plump and soft and sort of  “pop” in your mouth rather than have a crunchy bite to them.

It might take some getting used to this jam as it oozes “health”, meaning it’s neither super-sweet nor fake-tasting, which many of us, including myself, have grown accustomed to!


Serving suggestions:

  • Substitute for regular jam and spread on toast, or in pb & j sandwiches
  • Mix into overnight oats
  • Serve as a garnish on pancakes, crepes, or waffles
  • Make a parfait by mixing with Greek yogurt and homemade granola
  • Mix into your favourite ice cream or frozen yogurt
  • Add to smoothies for extra sweetness
  • Mix into muffin or cookie batter
  • Eat by the spoonful!


Blueberry Chia Jam written by Lisa Codina average rating 4.2/5 - 5 user ratings
  • Jordan | Berlin by the Bay

    I was just going to attempt to make chia jam myself over the weekend-we are so on the same page! :)

    • Lisa @bitesforbabies

      Yes, we are! I’m making chocolate chia pudding next, you?! ;-)

  • monica

    I always stay away from sugar-free because they are often migraine triggers. But isn’t it disheartening to learn that so many foods contain GMOs?? This looks like another one of your amazing recipes – and your photos are really fantastic!

    • Lisa @bitesforbabies

      Really? I didn’t know that…but then again I don’t suffer from migraines! It IS so disheartening to find out about all these GMO’s…nothing we eat is safe anymore! Ugh!

  • Kammie @ Sensual Appeal

    YES I love chia so this is fantastic! I make a similar jam myself :)

    • Lisa @bitesforbabies

      I’ve been addicted to them as of late…just made a chocolate pudding with chia seeds and it’s just as delish! Thanks for the feedback ;-)