How To Make Blackberry Jam The Easy Way

Heather Dessinger

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Jar of homemade blackberry jam with spoon

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.

Jar of homemade blackberry jam with chia seeds in forefront

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.

Jar of homemade blackberry jam with spoon
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4.41 from 5 votes

How To Make Blackberry Jam With Chia Seeds

Makes approximately 1 cup jam.
Course Condiments
Cuisine American
Prep Time 4 minutes
Cook Time 12 minutes
Total Time 16 minutes
Calories 567kcal
Author Mommypotamus


  • 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


  • 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.


* Frozen and thawed blackberries come with their own juice, but fresh ones may or may not create much juice when mashed. If needed, add 2-3 tablespoons of water to the pan when using fresh blackberries.


Calories: 567kcal | Carbohydrates: 119g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 834mg | Fiber: 24g | Sugar: 86g | Vitamin A: 615IU | Vitamin C: 64.4mg | Calcium: 366mg | Iron: 3.6mg

Blackberry not your jam? Here are some other recipes to try:

Homemade blackberry jam

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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25 thoughts on “How To Make Blackberry Jam The Easy Way”

  1. 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.

  2. 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!

  3. Hi Heather,

    I have a question. Could I use ACV or fresh squeezed orange juice instead of lemon juice?