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Susan Miller

Blackberry Chia Jam

This simple, flexible, five-ingredient blackberry chia jam is your go-to for a quick homemade spread. Bursting with berry flavor, it's vegan, refined sugar-free, and comes together in one pan — no fancy tools, no canning required.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10 tablespoons
Course: Condiment
Cuisine: Healthy, Vegan
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups blackberries (fresh or frozen)
  • 1 tbsp lemon juice (or lime)
  • 1–2 tbsp maple syrup (optional)
  • 2 tbsp chia seeds
  • 2–3 tbsp water

Equipment

  • small saucepan
  • wooden spoon or fork for mashing and stirring
  • measuring spoons
  • clean jar or container

Method
 

  1. Toss the blackberries into a saucepan. If using frozen, no need to thaw. Add a splash of water to prevent scorching. Heat over medium.
  2. Let the berries soften for about 5 minutes. Then mash gently with a spoon or fork — not to purée, just to break them up.
  3. Stir in lemon juice and maple syrup (if using). Taste and adjust for sweetness or brightness.
  4. Sprinkle in chia seeds while stirring continuously to avoid clumps. It will look watery — that’s normal.
  5. Reduce heat to low or turn it off. Let sit for a few minutes, stirring occasionally. It will thicken as it cools.
  6. Once jammy, transfer to a clean jar. Leave uncovered until fully cool, then seal and refrigerate. Best after a night in the fridge.

Notes

If your berries are bland, a splash of extra lemon works wonders. Want it smoother? Mash more. Texture is fully up to you. Maple syrup is optional, depending on ripeness. And yes — you can use frozen berries, or even mix types. The jam thickens more overnight, so be patient before judging the texture.