No Sugar Blueberry Chia Jam

You are going to love this blueberry chia jam recipe. It's so easy to make with no sugar and no pectin and this healthy jam recipe is naturally dairy free, gluten free and vegan. This jam also stores really well so is great for meal prep.

Why you will love this recipe:

• This jam tastes amazing! It's slightly sweet and bursting with fresh blueberry flavour.
• This healthy chia jam is so quick and easy to make!
• It's made with only 4 ingredients.
• It's made with no sugar and no pectin.
• This homemade jam is sweetened naturally with the blueberries and coconut milk.
• You can use this jam in so many ways including topping toast, waffles, pancakes and English muffins.
• This jam stores really well so is great for meal prep.
• This jam recipe is vegan, gluten free, dairy free, paleo, low calorie, low sugar and safe for diabetics to eat.

Taste and texture:

This blueberry chia seed jam has the perfect thick texture. It's naturally sweet, but not too sweet, and is bursting with fresh blueberry flavour.

Key ingredients and substitutions:

• Blueberries - blueberries are the main ingredients in this homemade jam. You can use either fresh or frozen blueberries to make this recipe.
• Chia seeds - chia seeds are what are used to thicken this jam without having to use any pectin. You can use white or black chia seeds to make this berry jam.
• Coconut milk - coconut milk combines beautifully with the blueberries to give this jam a natural sweet taste and flavour. I recommend using full fat coconut milk rather than low fat as low fat is too runny and won't yield that thick jam texture that you're looking for.

How to make this recipe:

Step one:

Place a medium sized pot on the stove on low heat and add the blueberries, coconut milk, vanilla and sea salt to the pot.

Step two:

Bring the ingredients to a boil.

Step three:

Turn down the heat and let everything simmer for about 10 minutes (until the berries are broken up).

Step four:

Turn off the burner and let the jam set for ~10 minutes to cool. Then use your immersion blender and blend the blueberries until you have the desired consistency.

Step five:

Stir in the the chia seeds.

Step six:

Transfer the jam to a jar or bowl and place it in the fridge for at least an hour before serving.

Tips:

• I recommend using full fat coconut milk to make this jam recipe - low fat coconut milk is more runny and won't yield the same thick texture.
• Instead of using an immersion blender you can transfer the jam to a blender and blend it there instead. 

Recipe variations:

• You can use white or black chia seeds to make this jam.
• You can use either fresh or frozen blueberries to make this jam.
• If you prefer a sweeter jam, add 1-2 tablespoons of honey or maple syrup.

How to serve:

You can use this jam in so many ways! Use it to top toast, English muffins, bagels, pancakes, waffles, muffins or even ice cream! You can also add it to oatmeal or overnight oats. This jam could also be used to make jam filled cookies or other desserts.

How to store:

Store this jam in an airtight jar or container for up to 7 days. You can also freeze this jam to use at a later date.

Frequently asked questions:

Other recipes you will love:

• Raspberry chia pudding
• Berry sauce
• Berry cheesecake overnight oats
• Blueberry mint lemonade
• Lemon blueberry cookies

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