If you’re anything like me, you’re probably juggling workouts, work, family, and everything in between. You want to make nutritious choices, but you need easy recipes. Sound familiar? If so, you’ll love this versatile blackberry chia jam. It’s a lower sugar jam, made with just a little maple syrup, and only takes about 15 minutes to whip up. Prep it ahead for the week and use it for yogurt bowls, toast, PB&J sandwiches, stuffed dates, PB&J oatmeal, and more.
Ingredients
You only need four simple ingredients for this recipe:
- Blackberries – I actually prefer using frozen blackberries for this recipe; I find that they release more juices when heated and make it easier to mash and make the jam. That said, you can use fresh berries too.
- Maple syrup – You’ll use just a little to sweeten this. If you don’t have any on hand, honey works too. I recommend tasting one berry ahead of time so you know the sweetness level; if they’re pretty bitter, you might want to add an extra spoonful of maple syrup over what the recipe calls for.
- Lemon juice – This just helps balance the flavor and preserve color. You can skip it if you don’t have a lemon on hand, though.
- Chia seeds – These are essential for this recipe, as they become a bit gelatinous when they soak in liquid – which is what helps the jam thicken in this recipe (since there’s no pectin used).
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by putting the berries and lemon juice in a pot, and heating that over medium-low heat for about 5 minutes – or until the berries are soft so you know they’ll be easy to mash.
Go ahead and mash ‘em. I use a potato masher for this part and I like to leave it just a little chunky.
Now add the maple syrup and chia seeds and cook for 5 minutes. The mixture will thicken a bit.
Let it cool in the pan for a few minutes, then pour into a jar and refrigerate. It will continue to thicken as it cools.
Once it’s cool, go ahead and use it on anything your heart desires!
Recipe Tips and Tricks
Here are some helpful notes as you’re preparing this recipe:
Storage: Store in a jar in the fridge for up to 5 days.
Freezing: You can freeze this jam in an airtight container or ziptop bag for up to 3 months. Use caution if freezing in glass jars; the jam will expand as it freezes and if there is not headspace, it can cause the glass to break. Thaw in the fridge overnight before using.
Single serving freezing trick: Try freezing the jam in an ice cube tray, then popping out the ice cubes once frozen and storing those in a ziptop bag or airtight container. That way, you can defrost one cube at a time when ready to use the jam in small portions.
Seeds: Yes, this jam will have blackberry seeds in it and chia seeds. They are good for you; they contain fiber! If it really bothers you, you can try to strain the blackberry seeds after mashing the berries, and then add ground chia seeds rather than whole – but note that this adds considerable time and the results aren’t always as good.
Do not can: Chia jam does not have the proper balance of ingredients for canning. Look specifically for canning jam recipes if you’re hoping to can something for long term storage.
Other berries: Feel free to use any berries, or blends of multiple berries, to make chia jam.
Nutrition Benefits
As a dietitian, I love this recipe. Blackberries and maple syrup provide natural carbohydrates that help support energy levels (but the overall recipe is still low in added sugar compared to storebought varities). Blackberries and chia seeds also contain fiber for gut health and satiety. Plus, berries (including blackberries) are packed with antioxidants, which are great for supporting overall health, especially among active people who are recovering from exercise.
More Chia Jam Recipes
I’ve got quite a few on the site! Be sure to try these too – all of which can be made with fresh or frozen fruit:
I hope you enjoy this blackberry chia jam recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Blackberry Chia Jam
Ingredients
- 1 lb frozen blackberries (or fresh, see notes)
- 1 tablespoon lemon juice (about ½ lemon juiced)
- 2 tablespoons pure maple syrup (or more, see notes)
- 3 tablespoons chia seeds
Instructions
- In a medium pot, heat the blueberries and lemon juice over medium-low heat for 5 minutes, or until the blackberries are soft.
- Mash the berries with a potato masher or the back of a fork.
- Add the maple syrup and chia seeds. Cook on medium-low for another 5 minutes, until the mixture has thickened. Let cool in the pan for a few minutes.
- Pour into a jar and then place in the fridge. The jam will continue to thicken as it cools. Use as desired!
Notes
- If using fresh blackberries that aren’t very juicy, you may need a tablespoon or two of water in the first step to allow the berries to soften and mash.
- If blackberries are on the bitter or tart side, you may want to increase maple syrup to 3 tablespoons.
- This recipe makes about 12 ounces of blackberry chia jam, or around 24 tablespoons.
Nutrition
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