Easy Blackberry Jam With Chia

Carol Food

Eating colorful berries is good for us. The dark color in blackberries makes them stand out in fruit salads and desserts, but it also indicates a high concentration of antioxidants. Research suggests that their vitamin content may help reduce your risk of heart problems, periodontal disease and age-related decline in motor and cognitive function. Blackberries are low in calories, virtually fat-free, high in fiber and rich in nutrients, making them a good choice for anyone trying to maintain or lose weight in a nutritious manner.

 

 

Blackberries, On The Plate, Black, Fruit, Meal, Fresh

 

Chia seeds are little dynamos packed with omega-3 fatty acids, rich in fiber and protein, and — most important for our jam-making purposes — they turn any liquid into a thick gel. Chia seeds will absorb several times their mass in liquid, creating a jelly like substance in the process. Adding a little jam to toast is a great way to start the day, but I don’t like eating all the sugar in most jam.  What I like about chia seed jam is that it isn’t dependent on lots of sugar to gel. It is a looser, more sauce-like jam and makes a great topping. It also works well with yogurt.

 

The general rule is 2 cups of fruit to 2 tablespoons of chia seeds. After you make it once, you can increase by the teaspoon of chia seed to find the consistency you like. I like it with a little honey, but you could make it sugar-free.  I recommend that you cook the fruit on the stove to increase its jam flavor and consistency.  I also like to separate some of the fruit, add chia seeds, and blend to decrease the look of chia seeds in the jam. If you don’t mind the look of chia seeds, skip separating some fruit and add chia to the whole pot.

 

Blackberry Jam With Chia Seeds

Use organic when available. Makes about 1 1/2 cups jam

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Blackberry Jam With Chia Seeds

An easy refrigerator jam made with chia seeds and less sugar. Delicious with a looser sauce-like appearanch which makes it great for topping waffles, pancakes, and toast. It makes about 1 1/2 cups.
Course condiment
Cuisine American
Keyword blackberry jam with chia seeds

Ingredients

  • 2 cups mashed blackberries
  • 1 to 2 tbsp lemon juice, to taste
  • 1 to 2 tbsp honey, maple syrup, or sugar, to taste
  • 2 tbsp chia seeds, plus more if needed

Instructions

  • Wash blackberries and remove stems
  • Transfer the berries to a saucepan and  cook over medium heat until the fruit breaks down and becomes syrupy - 5 to 10 minutes
  • Mash the fruit with the back of a spatula leaving it as smooth or as lumpy as you like
  • Turn off heat and add honey and lemon juice, taste and adjust
  • Remove 3/4 cup of fruit to a deep bowl and add chia seeds
  • Let stand 5 minutes
  • Blend the chia seed mixture with immersion blender
  • Add mixture back to pot of fruit, and stir
  • If  you'd like a thicker consistency, stir in more chia seeds one teaspoon at a time
  • Place in sterile container and refrigerate for up to 2 weeks. It also can be frozen up to 3 month

 

 

 

 

 

 

 

 

 

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

28 thoughts to “Easy Blackberry Jam With Chia”

  3. Hi Carol, this is an interesting recipe. I add chia seeds to smoothies or yogurt and love the texture they add. One of my favorite things when I was growing up was going blackberrying in the fields near to where I lived and Dad would make pots of jam. Unfortunately we don’t get blackberries here, I think the climate is wrong, but I’m guessing the recipe could work with frozen berries?

    I am pinning this recipe for future reference.

    Thank you for linking up with the #MMBC.

    x

    Reply

  4. Aren’t blackberries just gorgeous!!? I think they’d make beautiful earrings!
    We’re still not into strawberry season yet, but always look forward to making blackberry muffins and jam!

    Reply

  6. Berries of all sorts. I love them. Blackberries, rasberries, strawberries, loganberries, blackcurrants. But most of all – gooseberries.

    Reply

  7. I love the nearly no sugar in this – lets the flavor of those beautiful berries stand out! Thanks for sharing at the Pleasures of the NW’s DIY party!

    Reply

  11. Yummy Carol! I love blackberries and made a biscuit cobbler for dessert last night. Thanks for sharing with SYC.
    hugs,
    Jann

    Reply

  12. Hubby is more fond of blueberries than blackberries so this lovely jam would be mine all mine. Thank you for sharing with us this week at Celebrate Your Story, and have a great weekend.

    Reply

  14. This looks amazing and it’s my favorite. Thank you for sharing at Dishing it and Digging it link party.

    Reply

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