I started making this small batch blueberry chia jam during a season of homeschooling when we were home for every meal and somehow going through jam faster than I expected. When you are around all day, breakfast and snacks add up quickly, and I wanted something simple I could make without pulling out canning equipment or buying another oversized jar from the store.
This recipe became my go-to because it takes about 10 minutes, uses freezer staples, and feels reliable even on busy homeschool mornings. If you have ever searched how to make blueberry chia jam that is easy, healthy, and realistic for everyday life, this is the one I recommend starting with.
It pairs especially well with my sourdough bread made in the bread machine and my Greek yogurt made in the Instant Pot, both of which are staples in our kitchen and easy to keep in regular rotation.
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Why Small Batch Blueberry Chia Jam Works So Well
Small batch jam is perfect when you want something fresh without committing to a large quantity.
This recipe:
- Does not require pectin
- Uses chia seeds to thicken naturally
- Keeps for about a week in the fridge
- Is easy to adjust once you understand the base method
Chia seeds give the jam structure and help it feel more filling, which makes it a practical option for kids who want toast and yogurt more than once a day.
Ingredients
Use the ingredients in this order for the best results. Do not change the ratios if you want the jam to thicken properly.
- 2 cups frozen blueberries
- 2 tbsp raw cane sugar
- Squeeze of fresh lemon
- Pinch of salt
- Pinch of cardamom
- 1 tbsp + 1 tsp chia seeds
Frozen blueberries are important here. They release liquid quickly and help the jam cook evenly in a short amount of time.
How to Make Blueberry Chia Jam
If you are looking for how to make blueberry jam with chia seeds, these steps matter more than anything else.
Step 1: Cook the blueberries
Add the frozen blueberries to a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the berries soften and release their juices.
Step 2: Sweeten and flavor
Use the back of a spoon to gently mash the blueberries. Stir in the raw cane sugar, lemon juice, salt, and cardamom. Let the mixture simmer for about 2 more minutes.
Step 3: Stir in chia seeds off the heat
Remove the saucepan from the heat and stir in the chia seeds. This step is non negotiable. Adding chia seeds while the jam is boiling can cause clumping and uneven thickening.
Step 4: Chill and set
Transfer the jam to a glass jar and allow it to cool slightly before refrigerating.
Important note: the jam will thicken as it sits in the fridge. It may look loose at first and that is exactly how it should be.
Texture and Storage Notes
Chia jam continues to thicken over time. Give it at least 1 to 2 hours in the refrigerator before judging the consistency.
Avoid adding extra chia seeds right away. Too many can make the jam stiff instead of spreadable.
Store in an airtight glass jar in the refrigerator for up to one week.
Using good quality chia seeds and small glass jars with lids makes a noticeable difference in both texture and freshness.
How We Use This Jam at Home
We spread this blueberry chia seed jam on toast, stir it into yogurt, and spoon it over oatmeal. It also works well as a filling for simple baked treats.
Because this jam is lightly sweetened, it works for both kids and adults without being overly sugary.
Ingredient Substitutions
- The Sweetener: If you prefer to avoid raw cane sugar, you can swap it 1:1 with maple syrup or honey. If using a liquid sweetener, you may need to simmer the berries for an extra 60 seconds to account for the added moisture. For a sugar-free version, use a monk fruit sweetener or omit it entirely (though the jam will be much more tart).
- The Berries: This “small batch” method works beautifully with frozen raspberries or blackberries. If using strawberries, ensure you chop them into small pieces before cooking so they break down at the same rate. I also have a cranberry chia jam recipe you can find here!
- The Acid: If you’re out of lemons, lime juice or apple cider vinegar can provide that necessary hit of acidity to balance the sweetness, though lemon is the classic choice for blueberries.
Flavor Variations
- Vanilla Bean: Stir in 1 teaspoon of vanilla extract or the scrapings of half a vanilla bean off-heat for a “Blueberries and Cream” flavor profile.
- Lemon Zest: For a brighter, more citrus-forward jam, add the zest of one lemon along with the juice.
- Warm Winter Spice: Keep the cardamom, but add a pinch of cinnamon and cloves for a jam that tastes like blueberry pie.
FAQ: Blueberry Chia Jam
How do you make blueberry jam with chia seeds?
The key is adding chia seeds off heat and allowing enough chilling time for the seeds to absorb liquid and set.
How long does chia jam take to thicken?
Chia jam thickens slightly as it cools and fully sets after 1 to 2 hours in the fridge.
Can I reduce the sugar?
You can slightly reduce it, but removing it completely can affect flavor balance. The sugar helps bring out the natural sweetness of the blueberries.
10-Minute Small Batch Blueberry Chia Jam
Equipment
Ingredients
- 2 cups frozen blueberries
- 2 tbsp raw cane sugar
- Squeeze of fresh lemon
- Pinch of salt
- Pinch of cardamom
- 1 tbsp + 1 tsp chia seeds
Instructions
- Add the frozen blueberries to a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the berries soften and release their juices.
- Use the back of a spoon to gently mash the blueberries. Stir in the raw cane sugar, lemon juice, salt, and cardamom. Simmer for 2 more minutes.
- Remove the saucepan from the heat and stir in the chia seeds until evenly combined.
- Transfer the jam to a glass jar and let it cool slightly before refrigerating. The jam will thicken as it sits in the fridge.
- Notes
- This jam thickens as it chills. It may look loose right after cooking, which is normal.
- Do not add the chia seeds while the jam is boiling. Stirring them in off heat prevents clumping and ensures even thickening.
- Avoid adding extra chia seeds immediately. Let the jam fully chill before adjusting the texture.
Notes
Nutrition
Tag me on Instagram @naturalrootedhome so I can see your jars!
Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
