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.
- 2 cups blackberries
- 2 Tbsp. chia seeds
- 2 Tbsp. monk fruit sweetener (or a sweetener of choice)*
- 1 Tbsp. lemon juice or orange juice
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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.
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Add the chia seeds, monk fruit sweetener, and lemon juice. Stir until well combined.
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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).
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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).