Mixed Berry Chia Jam

This lovely berry jam is so good and really easy to prepare! It only has four ingredients and you don’t need any pectin or special canning methods to make it!

I used my own homemade vegan honee to make the jam, but you could use agave syrup if you prefer.

To make the jam, start by defrosting the mixed berries. (I used a triple berry blend of blackberries, blueberries, and raspberries.) You can let them defrost at room temperature, or you can speed this step up by defrosting them in the microwave.

Add the defrosted berries and juice to a medium-sized saucepan. Add the vegan honee and stir to combine:

Bring the mixture to a boil while stirring continuously:

Add the chia seeds and salt. Mix well to combine:

Cook at a low boil for thirty minutes, stirring occasionally, until the jam is nicely reduced and thickened:

Carefully pour the thickened jam into a pint size mason jar, leaving about a half inch of room at the top. (Not all of the jam will fit so add the extra to a small bowl or container.)

Screw on the lid and allow the jam to cool to room temperature, then store it in the refrigerator.

It is really delicious!

Enjoy!

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Mixed Berry Chia Jam

This lovely berry jam is so good and really easy to prepare! It only has four ingredients and you don’t need any pectin or special canning methods to make it!

Course Jam or Jelly

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 36 TBS

Calories 28 kcal

Author Deborah Mesdag

Ingredients

• 1 1/2 lbs Frozen Mixed Berries
• 170 g (1/2 c) Vegan Honee or Agave Syrup
• 35 g (3 TBS) Chia Seeds
• 0.8 g (1/8 tsp) Salt

Instructions

1. Start by defrosting the mixed berries. (I used a triple berry blend of blackberries, blueberries, and raspberries.) You can let them defrost at room temperature, or you can speed this step up by defrosting them in the microwave.

2. Add the defrosted berries and juice to a medium-sized saucepan. Add the vegan honee or agave and stir to combine. Bring the mixture to a boil while stirring continuously.

3. Add the chia seeds and salt. Mix well to combine. Cook at a low boil for thirty minutes, stirring occasionally, until the jam is nicely reduced and thickened.

4. Carefully pour the thickened jam into a pint size mason jar, leaving about a half inch of room at the top. (Not all of the jam will fit so add the extra to a small bowl or container.) Screw on the lid and allow the jam to cool to room temperature, then store it in the refrigerator.