Easy blackberry chia seed jam to made on the stovetop with berries and chia seeds and naturally sweetened with lemon and maple syrup.
After the Fourth of July, it always feels like we’re entering the height of summer.
Many of my friends are out of town and colleagues have out of office messages notifying the world that they are unavailable.
During the dog days of summer, the pace of life feels slower, which can be hard for someone like me that is attached to moving quickly.
Summer also makes me nostalgic for being a carefree kid who only needed to hold space for finishing my latest library book and chilling at the neighborhood pool.
As adults, we are asked to keep the velocity of our lives moving forward while simultaneously pressing pause to make time to relax.
So, if summer feels like a tug of war between a packed social calendar and reluctant relaxation, I get it.
What I’m working on is being very intentional with my time off, and really being present and in alignment with what the day is asking of me.
If it feels like a “push” day, then I do all of the things; I shoot the recipe, I write the post, I edit the photos, I teach the yoga, I do it done.
If it feels like a “pause” day, then I pull back on work and lean into other tasks, maybe even taking some time off.
They key for me is to not think about work when I’m relaxing and not think about relaxing when I’m working.
You know what I mean?
It’s all about presence.
With that said, I highly encourage you to give your full attention to the recipe I’m sharing today.
It’s super easy to make and the perfect way to use up extra blackberries in the refrigerator.
This Vegan Blackberry Chia Jam is made with just 5 ingredients on the stovetop for a sweet summer spread!
What You Need To Make Blackberry Chia Jam
Here’s what you need to make Blackberry Chia Jam:
- blackberries (fresh or frozen)
- lemon
- filtered water
- pure maple syrup
- chia seeds
That’s it!
I like to use frozen blackberries in mine and save the fresh ones for eating fresh, but either works!
You can substitute the lemon with lime, but the combination of blackberry and lemon is really nice and worth trying.
For a no-sugar-added variation, you can skip the addition of maple syrup altogether.
How To Make Blackberry Chia Jam
First, add the blackberries, lemon juice, and filtered water to a saucepan and heat them over medium heat.
Cover them and cook until the berries are fully broken down.
About halfway through the simmering time, start to break down the berries by smashing them with a fork into a chunky, uniform texture.
Once the berries are smashed, stir in the maple syrup and chia seeds and stir until it’s combined, about 30 seconds.
Turn off the heat and let the skillet sit for about 5 to 7 minutes, until the chia seeds start to thicken up the jam.
After that, you can transfer the jam into an air-tight container and refrigerate it.
The texture will set even further when it’s chilled and will keep in the refrigerator for up to 2 weeks.
I love my leftover jam spread on toast or rice cakes or dolloped over yogurt, oatmeal, or even ice cream!
It also makes the most perfect peanut butter and jam sandwich.
Enjoy!
More Fruit Spreads
-
Easy Sugar-Free Raspberry Chia Seed Jam
-
Blueberry Butter (No-Sugar-Added)
-
Low Sugar Pumpkin Apple Butter
-
Maple Pear Butter
-
Sweet & Spicy Tomato Jam
-
Low Sugar Fig Jam
-
4-Ingredient Peach Butter
I Want To Hear From You
If you make this Blackberry Chia Jam recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Blackberry Chia Jam
- Total Time: 20 minutes
- Yield: 1 jar
- Diet: Vegan
Description
Easy blackberry chia seed jam to made on the stovetop with berries and chia seeds and naturally sweetened with lemon and maple syrup.
Ingredients
- 4–5 cups blackberries (fresh or frozen)
- Juice from 1/2 lemon, squeezed
- 2–4 TBSP filtered water
- 2 TBSP pure maple syrup
- ¼ cup chia seeds
Instructions
- In a saucepan, add the blackberries, lemon juice, and filtered water. Cook over medium heat for about 10 minutes, stirring occasionally, until the berries are fully broken down. About halfway through the simmering time, begin to break down the berries by smashing them with a fork into a chunky, uniform texture.
- Once the berries are broken down, stir in the maple syrup and chia seeds and stir until combined, about 30 seconds. Turn off the heat.
- Let the skillet sit for about 5 to 7 minutes, or until the chia seeds thicken the jam.
- Transfer the jam into a canning jar and refrigerate; the texture will set even further when chilled. Store jam in the refrigerator for up to 2 weeks.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dips & Spreads
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
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