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Wild Blueberry Chia Jam

Christine Tizzard
Prep Time 2 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiments
Servings 1 cup


  • 3 cups frozen wild blueberries
  • 1/4 cup maple syrup or to taste
  • 1/2 lemon zest and fresh juice from
  • 1 inch knob fresh ginger, grated
  • 1/4 cup chia seeds


  • Split vanilla bean in half lengthwise and scrape seeds from inside of bean with back of knife. Place seeds as well as vanilla bean pod in a medium sized saucepot.
  • Add blueberries, maple syrup, lemon zest and juice, and ginger. Bring to simmer and cook, stirring occasionally, until blueberries begin to burst.
  • Increase heat to medium-high and cook, stirring occasionally, until juices are reduced by half.
  • Remove from heat, taste, add more maple syrup if desired. Stir in chia seeds and cook for 1 additional minute to soften seeds.
  • Let jam cool slightly, transfer to heat proof jars or containers and chill until ready to use.


  • 2 weeks in the fridge, freezer friendly for up to 2 months.
Keyword chia, chiajam, wildblueberries