Chia seed jam is super quick and easy to make. It's raw, thickened with chia seeds, and doesn't rely on pectin or a ton of sugar to set. Not only is it vegan and paleo (as most regular jams are) but it's also raw, sugar-free, keto friendly.
Add the blackberries into a medium bowl. Using a fork, mash the blackberries to your desired consistency. I like some texture in my jam, so I don't mash the fruit entirely.
Add the chia seeds, monk fruit sweetener, and lemon juice. Stir until well combined.
Cover and place the jam in the refrigerator for at least 30 minutes. ( The chia seeds will absorb the fruit juices, soften, swell, and thicken the mixture to a jelly-like substance).
Once set, transfer the jam into canning glass jars with a lid. Store in the refrigerator for 1-2 weeks. For long term storage, freeze for up to 3 months.
*If you use a different sweetener, you might need to adjust the quantity of the sweetener. Also, if you use a liquid sweetener, you might need to add slightly more chia seeds.
Total time does not include letting the jam set (~ 30 minutes).