To Make ◊ Blueberry Chia Jam

A few days ago, I posted the recipe for the Chia Seed Jam, found on The Chalkboard Mag. You can read it right here.

Since I had a large amount of blueberries left, I decided to make another jar of jam, but switched the recipe a little bit and most importantly, cooked the fruit first.

Still as easy and yummy as our previous jam!

Enjoy! x

Blueberry Chia Jam


3 cups of blueberries
1/4 cup of agave sirup (you can also opt for raw honey or maple syrup, whatever you prefer)
2 tbsp. chia seeds
little bit of water

To Make

Put the berries and sweetener of your choice in a pan over medium heat. Berries will slowly start to become very liquid, so carefully smash them with a fork, untill it has the consistency that you prefer for jam.

Bring everything to a boiling point and don’t forget to stir everything regularly and let it boil for about 5 minutes. About now, the fruit will be more of a ‘sauce’ so now you can check how sweet it is and if you want to add more sweetener.

After that, add your chia seeds and let the jam cook. (about an extra minute)  Stir everything really well and remove your pan from the heat.

Let it sit so the chia seeds can work their magic. While everything is cooling down, the jam will become thicker.

This is the point where I added just a little bit of water (about 2-3 tbsp.) as the amount of chia seeds made it very ‘thick’ but this is very personal. some people love it to be this thick, others like it to be more ‘saucy’.

That’s the nice part about the recipe, as you can adjust it to your own needs.

Let it cool in a glass jar and put it in the fridge afterwards.

Enjoy with some scones, toast, with a breakfast muffin, as a topping for your granola, ....

Bon appétit!

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