Maple Blueberry Chia Jam

I was craving for some blueberry jam on the weekend but I didn’t want to go to the shops and buy some mainly because I was too lazy to go the shops and also because I know most of the jams at the shops will be ladenned with sugar. So, I looked in my freezer and luckily there was a whole box of frozen blueberries. So, I decided to make my homemade chia jam. I have made a cherry and a raspberry version of this chia jam before. So, I was very keen to try it with blueberries.

The result was one of the best chia jams I have made. I love it more than the cherry and raspberry versions. I also added some maple syrup to this chia jam and I love the taste of the maple in this jam. So, I would like to share with you this easy chia jam recipe 😊

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie πŸ™‚

My favourite toast combination: PB + Jam πŸ₯°

Makes a 250g jar


  • 2 cups blueberries (frozen or fresh – I used frozen; you can also use other berries);
  • 1/2 tbsp maple syrup (you can add more or less depending on how sweet you prefer your jam);
  • 2 tbsp chia seeds; and
  • 1 tbsp lemon juice (you can use more or less depending on how tangy you prefer your jam);


  1. Place the blueberries and lemon juice in a saucepan on medium-high heat;
  2. Allow the blueberry mixture to cook until bubbles start to form and the blueberries begin to break down. Stir the mixture from time to time;
  3. If you are like me and prefer your jam on the smoother side, you can use a fork or a potato masher to further break down the blueberries;
  4. Once the blueberry mixture reaches your preferred consistency, switch off the stove and stir in the chia seeds and maple syrup. The chia seeds act as a thickener and will thicken the maple blueberry chia jam;
  5. Once the maple blueberry chia jam has cooled, you can transfer it into a glass jar. Stores in the freezer for up to 3 months. I usually remove the jam from the freezer 30-45 minutes before I have/use it;
  6. Enjoy πŸ™‚
Yummy blueberry jam on toast with peanut butter + hemp seeds

Happy cooking,


Xx πŸ’‹


    1. Thank you 😊 It tastes pretty good and goes well with peanut butter. I have to admit chia seeds aren’t my favourite seeds but it’s growing on me and I have been loving making chia pudding for a quick workday breakfast πŸ™‚ What’s your favourite chia dish?

      Liked by 1 person

      1. Sounds yummy. I will try that! I currently make a peanut butter chia pudding – peanut butter, chia seeds, almond milk, cacao powder and maple syrup topped with some fresh raspberries πŸ™‚

        Liked by 1 person

      1. I just made this, Suba! So, I did not have everything. No lemon juice, but I had some dehydrated lemon powder and added it. And then oops, no maple syrup. But I had coconut nectar, so I added that. Still came out delicious! I think it will be gone in a few days, so it won’t make it to the freezer. I want to try it again with real lemon juice and maple syrup. Thank you! πŸ™‚

        Liked by 1 person

      2. Glad it turned out well and you are very welcome. And thats the beauty of this homemade jam, you can your sweetener of choice and leave or add more lemon juice depending on how tangy you prefer your jam πŸ™‚ Have a great weekend, Lisa πŸ™‚

        Liked by 1 person

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