Fresh Blackberry Chia Jam
In a world brimming with artificial sweeteners and overly processed options, there's something almost reassuring about making your own sauces, jams, and jellies. Bursting with the sweet flavors of summer, this Fresh Blackberry Chia Jam is a new staple in my refrigerator. I can't get enough of it on toast, buttery biscuits, or waffles. It's amazing how a few simple steps and whole ingredients can transform these berries into a spread that is SO crave worthy.
Equipment
- 1 Medium Stockpot
- 3 8 ounce Jelly Jars or other air-tight containers
- 1 Canning Funnel
- 1 Blender or Food Processor
- 1 Digital Gram Scale optional
Ingredients
- 4 cups fresh blackberries
- 3/4 cup honey, can reduce to taste if needed.
- 2 T fresh lemon juice
- 1/4 cup chia seeds
Instructions
- Place the blackberries, honey, and lemon juice into your blender or food processor.
- Pulse several times until you reach the consistency you desire. Do not fully blend unless you want a VERY smooth jam. NOTE: The color will be lighter and less vibrant if you blend it until smooth vs. pulsing.
- Pour the puree into your medium stockpot and simmer to a light boil, stirring frequently to prevent burning. When it reaches the boil, lower the heat to medium-low to low and gently simmer & stir for 8-10 minutes.
- When it is done cooking, turn off the heat and stir in the chia seeds. Pour into the prepared jars while hot and set aside to cool before placing the lids on and refrigerating and/or freezing. (see notes below)
Notes
Nutritional values and servings are estimates only.
How to store:
Let it cool down to room temperature. Then, transfer it into clean, airtight jars and keep in the fridge for up two weeks.
Freeze for 3-6 months.
Nutrition
Calories: 82kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gTrans Fat: 0.004gSodium: 2mgPotassium: 85mgFiber: 3gSugar: 16gVitamin A: 84IUVitamin C: 9mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!