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Blueberry Jam

Updated May 27, 2020Published Jun 10, 2019 By Julia 7 CommentsThis post may contain affiliate links.

Summary:
This is a 3-ingredient recipe for making homemade, sugar-free jam with fresh or frozen berries. The jam is naturally thickened with chia seeds; no pectin needed. It looks and tastes just like regular fruit jam.
blueberry jam lifted up by spoon

Blueberry Jam

5 from 1 vote
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Prep: 5 mins
Cook: 10 mins
Yield: 6 servings

INGREDIENTS

  • 1 cup blueberries (Note 1)
  • 1/4 cup water
  • 2 teaspoons chia seeds (Note 2)
  • optional sweetener, to taste (Note 3)

INSTRUCTIONS

  • Cook Fruit: Add blueberries and water to saucepan (Note 4). Bring to boil over medium heat. Boil for 5 minutes, stirring frequently and using utensil to burst most blueberries. Stir in chia seeds. Continue boiling while stirring nearly constantly until mixture looks thick and jam-like, about 2 minutes. Turn off heat.
  • Taste & Serve: When cool enough, taste jam and add sweetener if desired. Serve (Note 5) or save for later (Note 6).

NUTRITION

Makes 6 Servings
Amount Per Serving (1 tbsp):
Calories 20 ย 
Total Fat 0g 1%
ย ย ย Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Net Carb 3.5g ย 
Total Carb 4.5g 2%
ย ย ย Dietary Fiber 1g 4%
ย ย ย Sugars 3g ย 
Protein 0g ย 
Vitamin A 0% ยท Vitamin C 5% ยท Calcium 1% ยท Iron 1%

PHOTOS

blueberry jam lifted up by spoon
fresh blueberries added to a saucepan
stirring blueberry jam in saucepan
overhead view of blueberry jam in a glass container

NOTES & TIPS

(1) Blueberries. About 6 ounces weight. You can use fresh or frozen, or other berries like chopped strawberries, raspberries, and blackberries. Stick with berries, as other fruits tend to have a lot more carbs. Since berries differ in their natural sweetness and how long it takes to break them down, you may need to add a sweetener and/or adjust the cooking time.
(2) Chia Seeds. They play an important role in this recipe, acting as a thickener by swelling up to absorb liquid, so I don’t recommend substituting with similar seeds. Jam is traditionally thickened with pectin and sugar, which combine together with fruit acid to form a gel. This recipe eliminates the need for either by using chia seeds.
(3) Sweetener. I don’t use a sweetener, but if you prefer sweeter jams or if your fruit isn’t very ripe, you may want to add a sweetener to taste. I recommend using erythritol blends like swerve or other sugar-free options. Since the sweetener is optional, it’s not included in the nutrition estimate.
(4) Saucepan. I use a 7-inch stainless steel pan. The pan needs to be large enough to comfortably hold all of the ingredients.
(5) Serving. The jam can be used right away, as a spread over low carb muffins or bagels, over almond flour cookies to make thumbprint cookies, or as a fruity topping over low carb cheesecakes.
(6) Saving For Later. Once the jam has cooled completely, transfer it to a clean container or resealable bag. Cover and store in the refrigerator for up to a few weeks, or freeze for longer storage.

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Filed Under: Low Carb, Per Serving: Under 5g Net Carbs, Sauces and Dips Tagged With: 0-30min, 1-5ingredients, blueberries, chia seeds, gluten free, paleo, stovetop, vegan, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Carmen G Banks

Can you can this in jars? If so, how long should I water bath it?

Vote Up2Vote Down  Reply
1 year ago
Dayna

Can this be canned?

Vote Up0Vote Down  Reply
2 years ago
Roland

Can you use hemp seeds in place of chia seeds ???

Vote Up0Vote Down  Reply
3 years ago
Julia

You can add some hemp seeds, but I wouldn’t replace the chia seeds with them.

Vote Up0Vote Down  Reply
3 years ago
Dee

Can this jam be stored on the cupboard or does it need to be refrigerated?

Vote Up0Vote Down  Reply
3 years ago
Julia

This jam needs to be refrigerated.

Vote Up0Vote Down  Reply
3 years ago
Judy B

I just made this and I love it and it is so easy! I used frozen blueberries and it worked just fine. I didn’t even have to adjust the cooking time too much. I can’t wait to try it with other fruit!

Vote Up0Vote Down  Reply
3 years ago

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