Blackberry Chia Jam Recipe

I don’t usually post on Saturdays, but I wanted to share this recipe with you guys before all the berries are gone! This is my adaptation of the The Kitchn’sΒ blackberry chia jam. It’s so easy and simple, you can do it in 5 minutes (+10 for letting it cool down and thicken up a bit). I used pure ripe blackberries for it, and it turned out delicious! This is a wonderful, healthy, no (refined) sugar added, alternative to traditional jam πŸ™‚

Blackberry Chia Jam Recipe | curlsnchard.com

Blackberry Chia Jam

Ingredients

  • 1 cup blackberries
  • 1/2 lemon (the juice of it)
  • 1 tbsp honey (or another sweetener of your choice)
  • 2 tbsp chia seeds

Cooking Directions

  1. Put blackberries and lemon juice in a small sauce pan and heat them up until they boil – they will start to break down and you can speed up the process if you use the back of a fork to mush them up.
  2. After about 5 minutes, turn of the heat and add in the honey. Stir until it is dissolved.
  3. Take away from the heat and stir in the chia seeds – let it sit for about 10 minutes to let the seeds gel up.
  4. Let it cool down a bit and transfer in an airtight glass container and store it in the fridge.

You can easily make this with just a handful berries as well – just reduce the lemon juice, honey and chia seeds accordingly. If you like your jam on the more sour side, you can completely omit the honey as well. To make this recipe vegan, you can obviously substitute the honey with a sweetener of your choice. Just keep in mind, that it will get bad faster, as the honey helps with preservation of the jam. It’s so delicious though, that you will go through this blackberry chia jam way before it has a chance to go bad!

25 thoughts on “Blackberry Chia Jam Recipe

  1. Looks so easy and yummy. Can I do it with any berries. In Taiwan we don’t have blackberries. Also can I use frozen berries !! In fact we only have fresh strawberries in winter !!

    1. Thank you Valerie! It really is easy – you can use all kinds of berries and frozen ones as well. With the frozen ones it will just take a bit longer to heat them up, but apart from that it should work just fine πŸ™‚ I think this should actually work with most fruits that you would use for jam, like peaches, apricots etc. πŸ™‚

    1. hahaha, thank you πŸ˜€ you live in New York right? the next time I’m there we simply have to meet up and cook together! (which is either in November or January, so I really mean it!)

        1. ah, okay! I just thought you were already there because of the post about you go to the school there! well, when you are there and I happen to (still) be there, we can still meet up πŸ™‚

  2. Hey Kat,

    The site looks awesome and everything looks delicious! Can’t wait to try one of your yummy recipes out!

    1. Hey Angel, thank you so much for dropping by and leaving such a nice comment! πŸ™‚ you should really give them a try, they are really quick to make and delicious (why not start with the chia jam?). Feel free to subscribe to e-mail updates, so you never miss an entry πŸ™‚

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