Blackberry Chia Jam (No Pectin)
Kelly Jensen
This simple blackberry chia seed jam is ready in 15 minutes and tastes fantastic! A great use for fresh or frozen berries. Make this jam without pectin for a quick jam or jelly for waffles, biscuits, or sandwiches.
Prep Time 0 minutes mins
Cook Time 5 minutes mins
Total Time 5 minutes mins
Course Breakfast
Cuisine American
Servings 8
Calories 60 kcal
1 lb blackberries use fresh or frozen 3 tablespoons chia seeds 2 tablespoons maple syrup honey, or agave (or sweetener of choice) 1/2 teaspoon vanilla extract
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In a saucepan, heat the blueberries over low heat for 7 to 8 minutes, until they begin to break down.
Add the chia seeds and maple syrup and continue to stir until the berries dissolve, about another 5 minutes.
Remove from heat, and stir in the vanilla extract. Allow jam to sit for a few minutes to thicken and enjoy!
Refrigerate immediately. Jam lasts for up to 2 weeks in the refrigerator.
Calories: 60 kcal Carbohydrates: 11 g Protein: 2 g Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Sodium: 2 mg Potassium: 122 mg Fiber: 5 g Sugar: 6 g Vitamin A: 124 IU Vitamin C: 12 mg Calcium: 50 mg Iron: 1 mg
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