Sweet and tart with just a hint of lime, this blackberry jam is perfect when served with biscuits, pancakes or – if you’re like my mom’s childhood horse – a pile of bread thrown onto the floor.
So, about that horse: When my mom was little she developed a serious case of pneumonia that left her bedridden for months, and my grandmother hatched a plan to lift her spirits . . . by bringing her favorite shetland pony into her bedroom for a quick visit.
I know what you’re thinking. You’re jealous you’ve never thought of bringing a horse into the house, right? NO? Okay, well, now at least you know where I get some of my weirdness from.
Anyway, my grandmother’s plan worked. My mom, who had been struggling to recover, turned a corner and all was well. Except, um, Ginger the horse decided she quite liked it indoors and proceeded to break in multiple times, open the kitchen breadbox, and help herself to its contents along with jars of jam she found on the counter.
And who could blame Ginger? Jam is amazing. I mean, you don’t get quotes like this about Vegemite paste.
Happiness is like jam. You can’t even spread a little without getting some on yourself.”
In addition to biscuits, we love it on thumbprint cookies or swirled into overnight oats or homemade coconut yogurt.
Of course, jam is even more delicious when it’s made with love using wholesome ingredients, but some recipes are tedious and time consuming. That’s why as a busy mom I was thrilled a few years ago when I discovered a way to cut my hands-on time in half.
Chia Seeds: The Secret To Quick & Easy Jam
Rich in alpha-linolenic and linoleic acid, protein, fiber, Vitamins B and E, betacarotene and minerals such as calcium, phosphorus, potassium, sulphur, iron, iodine, copper, zinc, sodium, magnesium, manganese, niacin and thiamine, these little seeds help the jam thicken with significantly less cooking than is usually needed.
If you’re looking for an easy kitchen project to do with little helpers, this is definitely a good one. It’s as simple as dumping some things in a pot and stirring, which means not much can go wrong even if you have to answer lots of questions in the process and/or fish the random spoon out.
How To Make Blackberry Jam With Chia Seeds
Ingredients
- 2 cups fresh or frozen blackberries (warmed to room temperature)
- 6 tbsp maple syrup (or raw honey)
- 2 tsp lemon or lime juice
- 2 tbsp chia seeds
Instructions
- Place blackberries, honey/maple syrup, and lemon/lime juice in a saucepan and mash them until they are the consistency you prefer. I like a few large pieces left in my jam, so I go light on this step. The mixture will be very liquid – that’s okay!
- Place mixture in a small pot and bring to a boil, then reduce temperature to low and simmer for 10 minutes.
- When the mixture is done simmering, remove the pot from heat and stir in the chia seeds. Place the jam in the refrigerator for at least one hour to thicken before serving.
Notes
Nutrition
Blackberry not your jam? Here are some other recipes to try:
Oh, for yum! Do you have a recipe for those biscuits?
Yes, ma’am. https://mommypotamus.com/strawberry-shortcake-biscuits-grain-free/
I made them without the honey and vanilla because I worried they’d be overly sweet when paired with the jam 🙂
Wonderful! Thank you! Could I make this jam w/blueberries?
Yes you can! However, you might want to add less honey since blueberries aren’t as tart as blackberries.
How long will that jam keep?
I would either freeze it or eat within a week 🙂
Can this jam be made using blueberries? I have a bag of frozen organic blue berries from Costco.
Yes, it could, but you might want to add less honey since blueberries aren’t as tart as blackberries. I would start with half and add more to taste as needed 🙂
Thanks Heather!
Can this jam be canned in a water bath?
I’m not sure, sorry!
Thanks for the recipe. My mother made this. Yummy.
Can this jam be canned?
I’m not sure . . .
Now that’s healthy jam! I do love my chia seeds for all kinds of things and blackberries are the best. I love the pony story too. When I was a teenager, my sibling and I would bring our 17 1/2 hand thoroughbred mare into the daylight basement when our parents weren’t home, and let her eat out of the Omolene barrel. Not a good idea at all because if she had reared up she could have hit her head on the ceiling and been injured. We hadn’t thought of that back then though. It was just funny to us to see a horse in the house and she enjoyed it. We were just glad our dad never caught us doing that. We would have been in big trouble.
BTW I once kept a jar of soaked chia seeds in the refrigerator for about 8 months to see how long it would take to start growing mold. It never did! I did finally throw it out though. Didn’t have the guts to taste it but it never even smelled bad. Would like to repeat the test and do some mold culture investigation if I had the means to do it. I’ve never stopped wondering if it was actually still edible after all that time.
You are just so fun!
Can’t wait to make this! Thanks for sharing it!
Thanks a lot for very nice post.
Hi Heather! This is such a great recipe! I will try it out this week! 🙂 I wondered (because the post is sweet-related), do you get any cavities as a family? (Yes, I have read about Katie, but was wondering about the rest of you). And do you think that having this kind of a jam just for breakfast would have any detrimental effects on teeth? Thank you in advance!
Daisy
Nope, no other cavities 🙂
Hi Heather,
I have a question. Could I use ACV or fresh squeezed orange juice instead of lemon juice?
Thank,
Viktoria
Yes, you could 🙂
Awesome!:) Thank you for such a quick reply and such an amazing blog:)
Do you think I could can this jam?
Im curious about this as well.
I don’t have much experience with canning so I’m not sure, sorry!
Could I substitute the frozen blackberries for frozen raspberries?
Yes but you may find you need to add more honey. Raspberries tend to be a little less sweet.