Blackberry-thyme Chia Seed Jam is so easy to make. There’s really no fuss involved at all. You’ll end up with a small-batch jam to enjoy on toast, vanilla ice cream, or with peanut butter on a sandwich. It’s a fun treat!
Fresh blackberries won’t really hit until the summer months are here, but I’m ready for all the good fruits and veggies the summer brings. So while I wait for fresh fruit, I used frozen berries to make this jar of delicious and deeply purple jam.
Don’t fret over this recipe: there’s no canning involved! I said no fuss, and I really meant no fuss!
Basically, blackberry-thyme chia seed jam is something you can make on a whim.
Keep in mind that this jam is a bit thinner than traditional jam (which is why it’s perfect as a topping for that vanilla ice cream), and if you don’t want to add the thyme, go ahead and leave it out.
I have another jam on the site that you might love: Small Batch Strawberry-Serrano Refrigerator Jam. It’s got great flavors, it’s also super easy to make, and the portion is just right.
I’ve never canned or preserved anything. Well, apparently I’ve preserved a bunch of clothes in my closet that don’t fit anymore, but that’s about it. Ha!
My mom, on the other hand? She’s been canning anything and everything from her garden for as long as I can remember. It was always so great to enjoy one of those jars of goodies throughout the year.
One reason I love this jam is that it’s so easy to make. You only need a few ingredients, it takes about 15 minutes to make (and just a bit longer to cool down), and it makes a small portion that’ll last in the fridge for about a week-and-a-half.
The chia seeds in the jam help to thicken it (and they soften up in whatever you add them to), and those teeny, tiny little seeds add a bunch of nutritional value to the fruity spread.
Chia seeds are unprocessed, they contain healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium, and they provide a little energy boost. Yay!
Have you ever had them before? You’ll find them in my Cherry, Almond & Coconut Overnight Oats, which is a totally fabulous breakfast dish.
I also added chia seeds to my No Bake Coconut, Cashew, and Pineapple Energy Bites. Did you see that “no bake” part? These are fab healthy treats!
While you’re getting ready the summer to hit with all its fresh fruit, make this Blackberry-Thyme Chia Seed Jam. Use frozen berries now and fresh ones when they’re in season.
Patricia Conte/Grab a Plate
Yields About 1-1/2 pints
5 based on 7 review(s)
- 1/2 cup water
- 1/2 cup sugar
- 12 ounces blackberries (I used frozen but you can also use fresh)
- 3-4 tablespoons chia seeds
- 1-2 teaspoons fresh thyme leaves, chopped
- 2 teaspoons lemon juice
- Add the water and sugar to a sauté pan over medium-high heat, and stir until the sugar dissolves.
- Add the blackberries and bring the mixture to a boil. Reduce the heat to simmer, add 3 tablespoons of the chia seeds, thyme, and lemon juice and continue stirring until the mixture reduces and thickens (about 10 minutes).
- Use a fork to mash the blackberries slightly.
- Remove from the mixture from the heat. If you’d like to try to thicken the mixture, add the remaining tablespoon of chia seeds, and stir.
- Allow the mixture to sit and cool before adding it to a clean glass jars with a lid.
- Refrigerate. The jam should keep in the refrigerator about a week-and-a-half.
This jam isn't as thick as traditional jam. It will last in the refrigerator in a glass container with a lid for about a week and a half. If you don't want the chia seeds whole, you can grind them before using.