Blackberry chia seed jam is super quick and easy with less sugar than conventional jam. It's tart, sweet, and absolutely addictive.
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Y'all know that I'm obsessed with making freezer jams and preserves, and this blackberry chia jam recipe is my latest adventure in homemade preserves.
Chia seeds thicken the jam and add this really nice texture, and it's so much quicker easier than using other thickeners, like pectin. You can make this jam with fresh or frozen blackberries!
Like my other homemade preserves, this is a freezer jam. You don't have to do any boiling or sterilizing of jars. In exchange for this ease, you get a blackberry jam that keeps in the refrigerator for up to two weeks or in the freezer for up to a year.
This homemade blackberry jam is fun to make and tastes amazing. Add it to yogurt or oatmeal, spread it onto toast or pancakes, or use it to make a bangin' PB&J. You can also add it to ice cream!
Not only do the chia seeds give this jam a great texture, but they add protein and fiber. A one tablespoon serving of blackberry chia seed jam has one gram each of protein and fiber.
If you like making jams and preserves at home, also try my recipes for strawberry rhubarb freezer jam, low sugar strawberry freezer jam, and apricot freezer jam.
💖 Why You'll Love this Recipe
- sweet-tart blackberry jam with less sugar
- works with fresh or frozen fruit
- quick and easy to make in about 15 minutes
- 1 gram protein and 1 gram fiber per tablespoon
- no canning needed
✓ Ingredients and Substitutions
- blackberries - You can use fresh or frozen blackberries to make this chia seed jam.
- chia seeds - This is your thickener. We are using whole chia seeds to thicken the jam and add texture.
- lemon juice - Adds such a nice, tart flavor!
- agave nectar - To add sweetness. You can use sugar or maple syrup, if you prefer.
🔪 How to Make Blackberry Chia Seed Jam
Add all of the ingredients to a food processor, and process until there are no large chunks of berries left. I like to run it on high at first, then pulse to get those last stubborn berries broken down.
Transfer the blackberry mixture to a small frying pan on medium high heat, and bring to a hard boil, about 5 minutes. When the whole surface of the pan is bubbling, remove the pan from the heat.
Let the blackberry chia jam cool in the pan for 5 minutes. Taste the jam, and stir in more agave nectar if needed. This will depend on how tart your blackberries were to start.
Spoon the cooled jam into your half pint mason jar and cover loosely with the lid. Let the jar sit until it's cool to the touch, then refrigerate or freeze. If you're freezing your jam, make sure there is at least ½" of headroom at the top of the jar, since liquids expand when they freeze.
💡 Helpful Tips
- Using a frying pan instead of a saucepan helps more moisture cook off which speeds up the jam cooking time.
- The jam is actually still cooking while it cools in the pan, so don't skip the 5 minute cooling time!
- It's so important that you use a heatproof jar for your blackberry chia jam! You are going to be spooning hot jam into the jar, and you don't want it to shatter!
- Related: Make sure to leave that ½" of headroom if you're freezing this. Jam expands when it freezes, and the jar can crack in the freezer if you overfill it.
🫙 Storage Directions
Blackberry chia seed jam will keep for up to 2 weeks in the refrigerator or up to a year in the freezer!
If you are planning to freeze, make sure to leave about ½" of headroom in the jar. Let the jam cool completely in the jar before tightening the lid and freezing.
💬 Frequently Asked Questions
Chia seeds thicken your jam without adding pectin. They also add a little bit of extra fiber and protein. A tablespoon of blackberry chia seed jam has 1 gram of fiber and 0.4 grams of protein. Not bad for a single tablespoon!
Chia jam generally keeps for 2 weeks in the fridge or up to a year in the freezer.
You sure can! Raspberries, strawberries, blueberries, mulberries, etc all work well. Or, use a mix for mixed berry jam!
You don't need the fruit to be completely thawed. Just pull the fruit out of the freezer and put it into the food processor first. It will soften enough while you gather the rest of the ingredients.
📖 Recipe
💜 Blackberry Chia Seed Jam
Equipment
- half pint mason jar - or other heatproof container that holds about 1 cup, use wide mouth, if possible, for less mess
Ingredients
- 2 cups blackberries fresh or frozen
- 2 tablespoons chia seeds
- ¼ cup agave nectar or more, to taste
- 1 tablespoon lemon juice
Instructions
- Add all of the ingredients to a food processor, and process until there are no large chunks of berries left. I like to run it on high at first, then pulse to get those last stubborn berries broken down.
- Transfer the blackberry mixture to a small frying pan on medium high heat, and bring to a boil. When the whole surface of the pan is boiling, remove the pan from the heat and let the blackberry chia jam cool in the pan for 5 minutes. Taste the jam, and stir in more agave nectar if needed. This will depend on how tart your blackberries were to start.
- Spoon the cooled jam into your half pint mason jar and cover loosely with the lid. Let the jar sit until it's cool to the touch, then refrigerate or freeze. If you're freezing your jam, make sure there is at least ½" of headroom at the top of the jar, since liquids expand when they freeze.
Got a question? Tried this recipe? Leave a reply!