Easy Blueberry Jam Made With Chia Seeds (Low Sugar and No Pectin)
This Easy Blueberry Jam recipe is low sugar and made without pectin. It's very quick and easy to make this blueberry chia seed jam. We love it at breakfast as a healthy toast topping.
Course Breakfast, Brunch, Condiments
Cuisine American
Keyword Easy Blueberry Jam
Special Diet Dairy Free, Gluten Free, Vegan, Vegetarian
In a medium saucepan on medium high heat, add in the blueberries. Cook, stirring the blueberries, until the they start to release some juices. Mix in the maple syrup and lemon zest. Cook until the blueberries begin to bubble and boil.
Turn the heat down to medium, and cook, stirring frequently, for 10 minutes. Use a wooden spoon to smush the blueberries open, or use a potato masher (quicker and easier).
Turn the heat down to a simmer and stir in the chia seeds. Cook, stirring frequently, for about 5 minutes. At this point, the jam will look like it's starting to thicken. If not, cook for another 5 minutes. The jam will still be a little runny as it only finishes thickening after it cools.
Allow to cool slightly then transfer to a jar. To quickly cool the jam, set the jar in a bowl of cold water. Cover and store the jam in the refrigerator.
Notes
This is not a shelf stable jam. Use within 1 week and keep refrigerated.