Quick & Easy Blackberry Chia Seed Jam

A quick and easy, super summery jam made with blackberries, chia seeds, natural sweetener, and a touch of almond l www.stephinthyme.com

Driving down a country road at the peak of summer, who can resist a hand painted “Pick-Your-Own” sign?

Blackberries so ripe and plump, just one touch and they burst off the bush. Lips stained with the dark purple shade of nature’s lipstick.

Overflowing cartons of summer’s candy – rich, ripened berries – lining farmers’ market tables.

A vision of summer, divine.

A quick and easy, super summery jam made with blackberries, chia seeds, natural sweetener, and a touch of almond l www.stephinthyme.com

A steamy hot kitchen filled with boiling jars and lids. Tubs of opened white sugar, little boxes of pectin. Wiping your brow as you stir, stir, stir the simmering berries in your biggest stock pot.

Not quite my vision of jam making. I prefer a cooler kitchen, less boiling, and a jar of jam without the white sugar.

A quick and easy, super summery jam made with blackberries, chia seeds, natural sweetener, and a touch of almond l www.stephinthyme.com

This Blackberry Chia Seed Jam uses agave, a natural sweetener, instead of refined white sugar, and chia seeds instead of pectin.

The blackberries soften and blister in the pot as they cook down into a thick sauce, the chia seeds doubling the size of the pot’s contents, thickening into a glorious jam.

A quick and easy, super summery jam made with blackberries, chia seeds, natural sweetener, and a touch of almond l www.stephinthyme.com

I’ve always preferred my jam loaded with seeds. The fruit in all its natural essence, thickly layered on a piece of golden warm toast.

Finished with a touch of almond extract, the additional layer of flavor to this simple refrigerator jam makes it simply irresistible.

No hours of boiling, tubs of sugar, or pectin needed.

A quick and easy, super summery jam made with blackberries, chia seeds, natural sweetener, and a touch of almond l www.stephinthyme.com

I would love to hear from you. What’s your favorite summer berry? Favorite jam you like to make?

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Easy Blackberry Chia Seed Jam
 
A quick and easy blackberry jam thickened with healthy chia seeds and natural sweetener. No refined sugar or pectin!
Author:
Serves: 2 cups
Ingredients
  • 18 oz fresh blackberries, rinsed (about 3 heaping cups)
  • ¼ cup + 3 tbsp agave
  • ¼ cup + 2 tbsp chia seeds (I use Bob's Red Mill)
  • ½ tsp almond extract
Instructions
  1. In a medium-sized pot, combine the rinsed blackberries and agave nectar. Heat over medium-high and cook for about 5-7 minutes, until the liquid simmers and the blackberries begin to soften and come apart.
  2. Stir in the chia seeds and cook for 7-10 minutes, stirring frequently. until the jam thickens considerably.
  3. Pour jam into a clean bowl and let cool, stirring occasionally. When the jam has cooled but is still a little bit warm, gently stir in the almond extract.
  4. Pour the jam into a clean, air-tight container. Store in the refrigerator. Makes about 2 cups of jam.

This recipe was originally featured on Landeelu, where I am a monthly recipe contributor.

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Comments

  1. says

    Seriously gorgeous pictures, colors and I am so making this! I’ve never added chia to a jam, but i love chia, so YES!

  2. says

    This looks gorgeous. Love the pictures too.

  3. says

    I’ve never made jam with chia seeds. It looks amazing!

  4. says

    Now THAT was probably the most beautiful phot I’ve seen from a blackberry! Wow! Love the recipe as well.
    Definitely an advantage to have a car every now and then. In Berlin there are no berry fields next to the metro station ;-))

  5. says

    Now THAT was probably the most beautiful photo I’ve seen from a blackberry! Wow! Love the recipe as well.
    Definitely an advantage to have a car every now and then. In Berlin there are no berry fields next to the metro station 😉

    • says

      Aw thank you – you made my day! Having a car can be a luxury – I didn’t have one for the longest time when I first lived in Boston. I had to get my berries from the downtown farmers’ market, which will do in place of a country visit. (P.S. My family lived in Kaiserslautern for 5 years when I was in college. I adore Germany!)

    • says

      Thank you! I was always daunted by making jam, what with all the water bath canning and pectin. I love the quick and simple approach with refrigerator jam. Much less intimidating, and still tasty!

    • says

      Thank you! You’re so right about photographing fresh fruit – berries are just so pretty to capture. Sometimes working with Mother Nature on natural light can be such a battle – then there are days where the light is a true photographer’s gift…and I rejoice.

  6. says

    I have never made chia jam but really should venture into this area as I have a whole tub of chia seeds and plenty of blackberries in the freezer! Thanks for the inspiration:-)

  7. says

    Stephanie – what a beautiful jam and so interesting using chia. Even like the portion size it makes. On my list of jams to try – thanks for sharing. 😉

    • steph says

      Thanks so much for stopping by! Yes, I love making new friends and discovering new blogs, too. So nice to e-meet you!

  8. Annette says

    I’m having a difficult time locating any agave – have looked in with the sweeteners (splenda, etc), also with the corn and maple syrups…..do I have to go to a special health store to purchase?

    • steph says

      Hi Annette! Sounds like you are looking in the right sections. Does your grocery store have a natural foods or organic foods aisle? I often find it shelved in that section in the grocery stores in my area. Whole Foods carries a variety of Agave (I use Organic Blue Agave Nectar).

    • steph says

      I had never thought to use chia seeds in jam either. I saw a chia seed jam recipe on the back of Bob’s Red Mill’s chia seed package and had to give it a try!

    • steph says

      Thanks so much! Oh yes, pulp in lemonade. I love the “full” essence of fruit! You can mix the berries – I recently made a batch with blueberries, raspberries, and blackberries and it was divine!

    • steph says

      I know what you mean, a hot steamy kitchen? Pass. This jam cooks so quickly your kitchen will stay nice and cool :)

    • steph says

      Mmmmm indeed – a hearty slab of warm bread, cornbread…a friend of mine put it on pancakes and it looked so good!

  9. says

    I’ve been meaning to try chia seed jam. I don’t like loading up my jam with sugar either, so I always use the sugar free pectin so it’s a very minimal amount, but it’s tough to find. I will have to try this chia seed version this year! It looks great!

    • steph says

      Hope you enjoy! I try to keep refined sugar at a minimum – even natural sweetener, too. I used maple syrup for one batch, and honey for another. Both were delicious!

    • steph says

      A friend of mine used it on pancakes and sent me a picture. I tried it recently and it was maggicccc. So versatile!

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