Blueberry Jam
Here is a quick healthy blueberry jam recipe that won’t spike your blood sugar and is perfect topped onto my almond and vanilla scones. Most traditional jams are made from 1 part fruit to 1 part sugar, then reduced down for about an hour or until thick and syrupy. My version is basically just fruit, scented with a hint of vanilla, lemon and honey or stevia. This all goes into a small pot and simmered over a low heat until the moisture starts to release from the blueberries and forms a gorgeous shade of midnight blue. If you’re using fresh blueberries, you may need to add a splash of apple juice or puree to get the consistency you need. Now you add the chia seed which will help thicken and jell the jam as it cools in the fridge. Give it about 1 hour to fully develop. You can also use apple or pear puree to help thicken your jam if you don’t want to use chia. Make sure to taste it and adjust any flavour components to suit your taste. This delicious jam lasts for about 1 week in the fridge. Top onto my fresh baked almond and vanilla scones or eat it straight out of the jar if you need a sweet fix.
300 g (10 1/2 oz) frozen or fresh blueberries
1 tablespoon honey or a little stevia to sweeten
juice from ½ lemon
1 teaspoon vanilla extract or paste
1 ½ tablespoons ground or whole chia seed
Combine blueberries, honey, lemon juice and vanilla.
Simmer over a low heat for 5 minutes until the mixture looks syrupy.
Add the chia seeds and mix through.
Remove from the heat and allow to sit for 5 minutes before placing into the fridge.
Rest for 1 hour until the jam forms a lovely jell like consistency.
Spoon into a clean glass jar and use as required.
Serves 12
Nutrition per serve:
Protein: 0.4 g
Total fat: 0.4 g
Saturated: 0 g
Carbs: 4.7 g
Calories: 25
Kilojoules: 104
Fiber: 0.9 g
Serving suggestions and notes:
Serve with almond and vanilla scones or gluten free banana bread
Enjoy with whole grain sourdough and a little ricotta or almond butter.
Spoon over oatmeal power porridge or Oatmeal Ricotta Pancakes
If you can’t get chia seeds, another way to thicken this jam is to add 1/2 cup apple puree.
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Contact Teresa Cutter
Yummmm! Will the same recipe work for other berries as well?
Wow! This is a revelation! I’ve been worrying about jam, actually… I love making jams. I’m planning to quit sugar once I finish breastfeeding (sparing bub the detox!) and this is brilliant. Of course a mucilage would help set some jams! I’m totally giving this one a try!
Chia seeds to make jam – genius!
Another amazing recipe – thanks!
Thanks Teresa! I made your raspberry jam and it is fabulous! My 5 year old loves it – not even knowing it had no real sugar in it! I love all your recipes and truely appreciate the amazing impact they have had on mine and my families eating.
I can’t wait to try this Teresa. How long does it keep in the fridge?
Yum. How long does this keep in the fridge?
Emma it doesnt last very long in the fridge, because it gets eaten straight away Mmmmmmmm.
Just wondering if you can substitute other berries or fruit for the blueberries especially raspberries or strawberries? Thanks heaps.
yes you can Zoey, however you’ll need to adjust the sweetness level to your liking.
Oh great! This recipe is absolutely perfect. I’ve been recycling/storing glass bottles and this recipe provides is a fabulous and healthy reason to put them to use. I’m off to buy the ingredients for my Blueberry Jam!
Can this jam be frozen ? It sounds wonderful, but I wouldn’t consume the lot in a week. Wondering if I could freeze some of it for later use ?
Just make a smaller amount Judith….half the recipe should be good: I would not freeze
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thank you Teresa
Hey Theresa-
I like to can a lot! Can this recipe be canned? Thanx!!
I have citrus allergy among a few…. can I just leave it out or substitute for?….
This was so easy and tastes so good, I love how the chia seeds look like berry seeds! Just had some with the oatmeal scone and was yum yum!
This Jam is fantastic, I have made it with all different berries. It is healthy, and simple to make- what more could you want!
This jam is delicious! So excited I’ve made it because I can imagine how many things it will go great with!
Really great jam, I have missed eating jam so much seeing as it’s packed with sugar – put it on my hot cross buns – even my “I don’t eat healthy food” husband ate it and was impressed. I did make a boo boo and put the chia seeds in before cooking but it still worked ok!
Hi Teresa,
I’d love some recipes using Amaranth if you have any suggestions !!?
Love your website and recipes.
Sophie