If blueberries are totally your jam, then you’ll like this Roasted Blueberry + Chia Seed Jam recipe. It’s easy to make, flavorful, and healthier than store bought jams and jellies (bonus!).
This recipe only calls for three allergy-friendly ingredients, which you may already have in your kitchen. So, you could be jam-ready in no time! In addition, this recipe is flexible if you want to use other fruit.
Not to mention, blueberries are a powerhouse superfood filled with a ton of vitamins, minerals, and antioxidants (aka free radical fighters!).
Ingredients You’ll Need:
- fresh blueberries
- maple syrup
- chia seeds
And of course, a pinch of salt.
Traditionally, homemade jams are simmered on the stove until thickened, but we’re taking a different approach here. We are roasting the berries in the oven. This method is quicker, mess-free, and adds a unique flavor.
If you have never had roasted fruit before, I highly recommend. Not only is it great for this recipe, but roasted fruit is great on ice cream, yogurt and more.
Roasting fruit, just like roasting anything, concentrates the flavors. And it’s also less mess than simmering fruit on the stove. In fact, it’s no mess at all with this technique.
To roast the berries, you just pop them onto a sheet pan lined with parchment baking paper, toss with a little maple, and roast at 400° for about 20 minutes. This enhances the flavor and softens them into a jam-like consistency.
PRO TIP: Buy unbleached parchment baking paper, such as If You Care parchment paper.
I also like to roast strawberries, raspberries, plums, peaches or cherries for this recipe. You can also do a combination of fruit. If you substitute another fruit, you may just need to chop it into small pieces and increase the roasting time.
After you roast the blueberries, time to add the chi- chi- chi- chia seeds. Ok, in case you’re wondering, that’s from the wacky chia pet commercial from back in the day. But I digress..
Chia seeds are another “superfood” in this recipe. They are packed with protein, healthy fats, nutrients and also have antioxidants.
Not only do the chia seeds add extra nutrients to this recipe, but they also naturally thicken the jam.
Most store-bought jams and jellies are thickened with pectin, a naturally occurring fiber found in fruit. But we’re letting the chia seeds work their magic here.
Just stir these little guys into the blueberries after you roast and slightly smash them. And I go with white chia seeds here, but you can also use black chia seeds.
And that’s it, it’s that simple! Just toss, roast, smash and you have jam ready to enjoy any which way you choose.
This jam can be stored in an air-tight container for up to a week in the refrigerator. Or batch cook it and freeze in jars for up to three months.
Think Beyond Toast!
Sure, Roasted Blueberry Chia Jam is great on toast, but there are so many other fun ways to use this recipe.
- top ice cream
- stir into yogurt
- spoon over chia pudding
- top ricotta bruschetta
- make PB&J of course!
- make homemade PB&J cups (recipe on my blog)
If you try my recipe for Roasted Blueberry Chia Jam, I’d love to know what you think and how you use it, so feel free to leave a comment on my website. And be sure to follow me on Instagram for more recipes and cooking tips!
This post is written and contributed by Jerran Boyer. Jerran began her career as a private chef in 2003 after completing a culinary arts and pastry degree program. Since then, working with a wide range of clientele in New York, California, Palm Beach and Jupiter Island. Over the years, working with individuals with dietary restrictions and/or health issues has helped Jerran cultivate a deeper understanding of and appreciation for how the foods we choose directly impact our health and wellness. Jerran is also an FPIES Foundation volunteer.
Original recipe created by Jerran Boyer