Vegan blueberry chia jam is bursting with natural flavours and plant-based goodness.
It is utterly delicious even without added refined sugar. Spread over your favourite vegan fruit cake or fruit tea loaf, pancakes, or scones.
A pot of blueberry chia jam can be ready in just 20 minutes. Try adding a dollop to a bowl of Scottish porridge for an incredible, warming breakfast especially on chilly, dark autumn mornings.
Chia seeds are incredibly nutritious and are used to thicken up the jam. Maple syrup is used to boost and compliment the natural sweetness of the blueberries. Blueberries are also plant-based heroes full of goodness.
To sweeten the blueberry chia jam other syrups could be used such as date or agave. Or try coconut, date or simply your usual sugar.
If your looking to reduce your sugar intake but love jam then chia jams are ideal.
Chia jam can also be prepared with any type of fruit. Just add roughly a tablespoon of chia seeds for each cup of fruit.
Frozen fruits are usually cheaper than fresh especially when out of season and are ideal for preparing a home-made batch of chia jam.
A little bit of water or fruit juice can be added if the fruit is especially reluctant to give up its juices while stewing.
And experiment with the amount of maple syrup or other sweetener added.
Some fruits are so sweet that they may require no syrup which is even better.
- Blueberry chia jam will keep fresh in a sealed container or covered well in the fridge for up to 5 days. This type of jam does not contain added sugar which acts as a preservative so this recipe can not be preserved for long-term use.
- Add a dollop to a bowl of traditional Scottish porridge or oatmeal
- Use as a topping for Bircher muesli or overnight oats
- Mix through plant-based yogurt or vegan ice cream
- Add a tablespoon of jam to your smoothies and milkshakes
- Especially good spread on my Vegan Victoria Sponge Cake recipe.
- My vegan Scottish oatcakes are especially tasty topped with a scoop of blueberry jam. Check out this recipe for oil and sugar-free Scottish oatcakes. For ordinary oatcakes I have this covered also with this recipe!
- Enjoy a peanut butter and jelly (jam) sandwich. A particular kids favourite and perfect for picnics.
- Add a dollop to dress up tasty vegan pancakes, crepes, and crumpets.
- Filling for vegan jam tarts.
- These traditional rustic Edinburgh scones are perfect with a dollop of this blueberry chia jam. Enjoy the Edinburgh scones and chia jam as part of a traditional English afternoon tea spread.
Sugar-Free Blueberry Jam
- small am jar/ tub with lid
- 260 grams fresh or frozen blueberries about 2 cups
- 2 tablespoon chia seeds
- 2 tablespoon maple syrup
- Place the blueberries in a medium saucepan.
- Add the maple syrup and bring to a stew on a medium-high heat.
- Turn heat down to medium and simmer the blueberries for about 5-8 minutes.
- While stewing tap the blueberries with a wooden spoon or similar to help them release the juices.
- Add the chia seeds and mix well.Simmer for another 2 minutes, stir frequently as it thickens.
- Carefully taste your jam as it will be quite hot.If you'd like it sweeter then add a little extra syrup.
- Leave to cool for at least 20 minutes before scraping into your clean jar or tub.Or enjoy hot. For example with some vegan ice cream.
- The jam will thicken more as it cools. When cool, add a lid and store in the fridge.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Store blueberry chia jam in the refrigerator for up to 5-7 days.
- Store in a clean jam or preserve jar, or other covered container.
- Enjoy a scoop of jam with a delicious scone, pancakes, crumpets, bread, tea bread or fruit cake.
- A few tablespoons added to a bowl of hot porridge or oatmeal is particularly delicious.
- Or stir through over night oats.