Make Your Own Blueberry Vanilla Chia Jam

Our research team was scouring the Internet today looking for some new and exciting ways to can food to share with you and they came across this article on This recipe includes no sugar and no pectin.

No pectin? No sugar? Yep, it turns out the the natural fiber found in blueberries and these seeds act like pectin. So no pectin needed. Chia seeds {which have the texture of strawberry seeds and swell a little} create the right jam texture while the honey and vanilla highlight the blueberry flavor.

Make Your Own Blueberry Vanilla Chia Jam | blueberries1-449x300 | Organics


2 cups fresh organic blueberries
1/4 cup raw, unfiltered honey
1 tablespoon lemon juice
1/4 cup + 2 tsp Chia Seeds (organic is better)
1 teaspoon vanilla extract

Make Your Own Blueberry Vanilla Chia Jam | Blueberry2-438x300 | Organics


Blend all ingredients and pour into a bowl to gel {about 15 minutes}. Stir, then pack into containers and store in an air-tight container in the refrigerator {up to 1 week}.

Make Your Own Blueberry Vanilla Chia Jam | Blueberry3-436x300 | Organics

Canning Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Blend all ingredients and pour into a bowl to gel (about 15 minutes). Stir, then ladle immediately into 1/2 pint jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary). Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

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