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A jar of jam with a spoon in it scooping it out

Quick Blackberry Jam Recipe - No Pectin Added

Blackberries and chia seeds are the base of this low sugar blackberry jam recipe. Blackberries bring the flavour and the chia seeds thicken it up.
5 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Snack
Cuisine New Zealand
Servings 10
Calories 41 kcal

Ingredients
  

  • 450 grams Fresh or frozen blackberries (or berries of your choice)
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 2-3 tbsp sugar or sweetener of your choice (use more or less as needed)
  • 1 1/2 tbsp chia seeds

Instructions
 

  • In a saucepean over medium heat add the blackberries and the lemon juice. Stir it together continuously as the berries start to release their liquids.
  • Once the berries have broken down, let it come to a simmer and let it simmer for 15-20 minutes stirring regularly as the liquid reduces. Frozen berries usually release more liquid then fresh and may take a little longer. Add a pinch of salt and sweetner of your choice and stir it through.
  • Once most of the excess liquid has been reduced, take the pan off the heat. Stir through chia seeds, mixing them in well. Leave the jam to cool in the saucepan.
  • Spoon it into clean jars and store in the fridge for up to a week or the freezer for up to three months. Alternativey the jam can be preserved in a hot water bath in which case it can store unopened for up to 6 months. Once opened, store in the fridge and use within a week. (See the above post for preserving via a hot water bath.)
    A jar of jam with a spoon in it scooping it out

Nutrition

Calories: 41kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gSodium: 5mgPotassium: 84mgFiber: 3gSugar: 6gVitamin A: 97IUVitamin C: 10mgCalcium: 25mgIron: 1mg
Keyword Blackberries, Chia Seeds
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