Chia Seed Blackberry Jam –
a low-sugar recipe

Chia Seed Blackberry Jam | Wake the Wolves

Last week we made almond butter, this week we’re digging into chia seed jam. Can’t make a sandwich without the jam, right?

This homemade version will have you eating this ALL DAY, ERR DAY if you wanted to. So damn good made with large chunks of fruit and a hint of sweet and tart. You can use fresh or frozen fruit as your base, so no excuses if you can’t find what you are looking for in the produce section!

By the way, have you read how much sugar (or high fructose corn syrup) is in your average fruit jam or jelly lately? Some contain about 3 teaspoons of sugar in 1 tablespoon of jam. Ai-yai-yai! No wonder why we are so addicted to sugar.

What is pectin?

Back to the blackberry jam! In most jam or jelly recipes, like this very cute one from a fave food blog, Food in Jars, you need to add pectin, which is a naturally occurring thickening agent found in the cell walls of fruit. However, the powder or liquid pectin that you purchase from the store (although naturally derived) is highly processed – the exact opposite of what we strive for when “eating real.”

Make this instead

So, what can you do to avoid the extra processed stuff? Make up a super simple blackberry jam chia seed recipe with fresh (or frozen) blackberries, one apple (or nectarine in the summer), a lemon, a saucepan, and the back of a fork. The water-soluble chia seeds absorb the natural juices of the cooked blackberries and apple (or nectarines). In no time, you’ll have a bad-a$$ jar of blackberry jam to enjoy for breakfast (or dessert).

Chia Seed Blackberry Jam | Wake the Wolves
Chia Seed Blackberry Jam | Wake the Wolves
Chia Seed Blackberry Jam | Wake the Wolves
Chia Seed Blackberry Jam | Wake the Wolves
Chia Seed Blackberry Jam | Wake the Wolves
Chia Seed Blackberry Jam | Wake the Wolves
Chia Seed Blackberry Jam | Wake the Wolves
Chia Seed Blackberry Jam | Wake the Wolves

Chia Seed Blackberry Jam | Wake the Wolves


1 cup blackberries, (fresh or frozen) washed
1 apple or nectarine (depending on what’s in season), washed and chopped into tiny nibble-size chunks
2 tablespoons fresh lemon juice
2 tablespoons chia seeds

  1. Add the blackberries, chopped apple or nectarines, and lemon juice to a small saucepan, over medium heat.
  2. As it is heating up, smash the fruit with the back of a fork and continue to cook for 2 minutes until the juices start to bubble and the fruit breaks down.
  3. Remove from heat, and stir in 2 tablespoons of chia seeds and let it sit for 3 minutes. (This is a great time to toast your bread!)
  4. Cool and store in a tightly sealed jar for about a week. Serve with homemade almond butter too!

Yields ~ 1 cup of jam

Kale. All Day. Err Day.

If you like this post, checkout more nutritious and healthy living tips in our latest interactive book, Kale. All Day. Err Day. It’s enhanced and interactive for a super fun, learning experience. It’s filled with a great story all about kale, how-to videos, and recipes for the busy and the hungry. Did we mention, it’s FREE…for a limited time. Hurry – check it out here.


Kale. All Day. Err Day. | Wake the Wolves


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Written By


Stephanie Wong

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  • lola

    love the recipe above.. how can i use this for the strawberry jam.. i want to try to make it with my kids but without chia and pectin..

    thank you in advance for your help.


    • stephanie

      Hi Lola!

      Thanks so much for the note. I wrote a recipe just like you asked in our recent eBook Eat Real Essentials — with strawberries, no pectin, and no chia seeds either. You can check it out there if you’d like for the details, but ultimately it’s simmering down the berries to maintain some chunks, while also making it spreadable. I hate to “plug” the book in the middle of answering your question, but it’s one of those special recipes we saved for the collection.

      Does that help a bit?

  • Andrew

    I’ve just picked loads of blackberries and I’m going to try this recipe – looks great! How long do you think it would keep for? Are there any additional ingredients that might preserve the jam a little longer? I have a lot of blackberries!

    • stephanie

      Hi Andrew — Since there are no preservatives, I’d definitely suggest eating it within 2 weeks (if it even lasts that long :). Be sure to keep it in a tightly sealed jar in the fridge. I’m not the biggest fan of preservatives, BUT what you can do is freeze a few bags to make more all year long :) Hope that helps a bit!