Over the past year, chia seeds have quickly become one of my favorite foods simply based off of their versatility. They can be easily turned into one of the tastiest breakfast or used as the perfect egg replacer. So when the happy folks over at Health Warrior reached out to me to test out one of their recipes made with their chia seeds, how on earth could I possibly refuse?! Especially when the recipe is to create a freaking blackberry jam that is gelatin-free. In fact, the only thing that holds this jam in tact is, well, you guessed it, the chia seeds!
A healthier (and tastier) way to eat your peanut butter and jelly!
Check out Health Warrior’s website and take a look around at all the little goodies they offer. While you are there, read up on how healthy this nutritionally-dense food truly is. Click the links below on whichever road your wish to roam.
Blackberry Chia Seed Jam
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- 1 c. frozen blackberries, starting to thaw
- 1/2 c. water
- 1/2 c. granulated sugar
- 2 Tb whole, dry Health Warrior chia seeds
- Bring water to a boil in a medium saucepan. Add the granulated sugar and stir until it dissolves. Remove from heat.
- Pour 2 Tbsp. of sugar water into a blender and blend with the blackberries until smooth (or with chunks–depending on what consistency you prefer). Add whole chia seeds to the mix and stir until well blended.
- Place in a bowl or jar and chill in the fridge for 1 hour in order to set.
**Please note that Health Warrior supplied me with every ingredient pictured here and the bread is not gluten-free.**
This is an unpaid review.
Do you think you could can this jam as well? I am not a canning expert, but wondering if it would preserve okay. Thanks!
Beautiful site!!! Do you think one could freeze this?
I’m not really sure how well jams freeze but I say it’s worth a shot, Stefani 🙂
do you think this will work with fresh blueberries?
I think it would definitely work with any fruit but whether it’s fresh vs frozen, that I’m not sure since this is not my own recipe. I don’t see why not however give it a try and let me know 🙂
Willow (Will Cook For Friends)
I LOVE chia seeds! In fact, I *just* discovered that I could use them as an egg substitute in lieu of flax seeds. I have never tried using them in a jam, though, and you can bet I’ll be trying this the next time I’m jamming! I remember the first time I made jam thinking “I wish there were something I could use besides pectin…” – well, now I know!
Gabby @ the veggie nook
I made a strawberry chia jam for my blog last year and oh my it was amazing. I can only imagine this is simply splendid as well.
Long live chia seeds!!
Brooke (Crackers on the Couch)
Hmmm… Interesting… Sure beats standing over a hot stove in the summertime. Though to be fair, most homemade jams don’t use gelatin. Pectin is made from apples and if you use enough sugar, you don’t even need added pectin. But still, loves me some chia seed!
Brooke (Crackers on the Couch)
PS gorgeous pics, lady!
So you only use 2 tbsp. of the 1 cup of sugar water you made, ya??
Correct. You can use the extra for something special 🙂 But there isn’t much left really…
How long would this last do you think?
Probably at least a good week!
The Directions don’t actually tell you when/how to incorporate the chia seeds…
you are right! Duh on me… Pour seeds into berries after they have been blended. Will fix that tonight…