2-Ingredient Blueberry Jam
A vibrant, naturally sweet jam made with just fresh blueberries and chia seeds. No pectin, no added sugar, and ready in 15 minutes. The chia seeds work their magic to create a thick, spreadable texture that's perfect on toast, pancakes, or swirled into yogurt.
For 8 servings
- prep
Wash and sort the blueberries.
Rinse the blueberries under cold water. Pick out any stems or shriveled berries. No need to dry them — the water clinging to the skins helps the cooking process.
- simmer · ~7 min
Cook the blueberries until they burst.
Place the blueberries in the saucepan over medium heat. Stir occasionally with the wooden spoon. After 5-7 minutes, the berries will start releasing their juices and bursting. Use the back of the spoon to gently mash about half of them against the side of the pan, leaving some whole for texture.
TIPDon't rush the mashing — leaving some berries partially whole gives the jam a lovely rustic texture. - simmer · ~4 min
Simmer until thickened.
Let the mashed berries bubble gently for another 3-4 minutes, stirring frequently to prevent sticking. The mixture will thicken slightly and darken in color. Remove the pan from the heat.
TIPThe jam will look slightly looser in the pan than you want — it thickens further as it cools and after you add the chia seeds. - mix · ~5 min
Stir in the chia seeds.
Add the chia seeds to the warm blueberry mixture and stir well until evenly distributed. Let the jam sit in the pan for 5 minutes — the chia seeds will absorb the liquid and create a thick, jammy consistency.
- rest
Cool and transfer to a jar.
Let the jam cool completely to room temperature. It will continue to thicken as it sits. Spoon into a clean mason jar, seal, and refrigerate. The jam sets fully after about 2 hours in the fridge.
TIPFor a smoother spread, pulse the finished jam with an immersion blender before the final cooling step. - serve
Spread and enjoy.
Serve the jam chilled or at room temperature on toast, pancakes, oatmeal, or swirled into plain yogurt. Keeps well in the refrigerator for up to 1 week.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use frozen blueberries straight from the freezer — no need to thaw, and they release more juice.
- 2Let the jam cool completely before refrigerating to allow the chia seeds to fully gel.
- 3Stir the jam after it sits for 10 minutes to prevent chia seeds from clumping at the bottom.
- 4For a smoother texture, pulse with an immersion blender after stirring in the chia seeds.
- 5Store in a clean, airtight jar to keep the jam fresh for up to 1 week in the fridge.
Adapt it for your goals.
Herb-infused
Add 1 sprig of fresh thyme or a few basil leaves while the blueberries cook — remove them before stirring in the chia seeds. The herbal note pairs beautifully with the sweet-tart berries.
citrus brightCitrus-bright
Stir 1 teaspoon of lemon zest and 1 tablespoon of lemon juice into the jam after removing from heat. Lemon brightens the blueberry flavor and adds a fresh pop of acidity.
spicedSpiced
Add 1/2 teaspoon of cinnamon and a pinch of ground cardamom to the blueberries as they cook. This turns the jam into a warm, cozy spread perfect for fall.
Why this is on our healthy list.
Rich in Antioxidants
Blueberries are packed with anthocyanins and other antioxidants that help fight oxidative stress and support overall health.
No Added Sugar
This jam is sweetened entirely by the natural sugars in the blueberries, making it a healthier alternative to store-bought jams loaded with refined sugar.
High in Fiber
Chia seeds provide a solid dose of dietary fiber, which aids digestion and helps keep you full longer.
Omega-3 Fatty Acids
Chia seeds are a plant-based source of omega-3s, which support heart and brain health.
Frequently asked questions
Yes, frozen blueberries work perfectly — no need to thaw. They will release extra liquid, so you may need to simmer a minute or two longer to evaporate it.
