Blueberry Chia Jam

Breakfast, Dessert, Appetizer

Prep Time 30 min
Cook Time 10 min
Serving Size 4
Recipe Type Hob

Blueberry Chia Jam traces its origins to berries that thrived on glacial plains over 10,000 years ago. Once cherished by North American native communities for their strength, flavour, and healing qualities, blueberries today simmer into a luscious, ruby-toned jam with just a handful of ingredients. As they bubble gently, the berries break down into a warm, aromatic mixture lifted with lemon and sweetened with maple syrup. Chia seeds added at the end create a natural, nutrient-rich thickness. It’s a wonderfully simple, no-fuss preserve—delicious on warm rotis, buttery toast, or desserts that need a burst of berry brightness.

Ingredients

Fresh or frozen blueberries – 2 cups
Maple syrup – 2 to 3 tbsp (adjust to taste)
Chia seeds – 2 tbsp
Lemon juice – 1 tbsp
Lemon zest – optional, ¼ tsp (for a citrusy lift

Method

In a saucepan, add the blueberries and cook on medium heat for 5–7 minutes, stirring occasionally until they soften and start to release their juices.
If using frozen blueberries, cook a little longer until they bubble.
Use a fork or potato masher to lightly mash the berries — keep it chunky or smooth as per your texture preference.
Add maple syrup and lemon juice. Stir well and simmer for another 1–2 minutes.
Turn off the heat, stir in chia seeds, and mix evenly.
Let it sit for 5–10 minutes — the chia seeds will absorb the liquid and thicken the jam naturally.
If too thick, stir in a teaspoon of warm water.
Once cooled, transfer to a clean glass jar.
Store in the fridge for up to 2 weeks.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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