Recipes20 Minute Blackberry Chia Seed Jam No Canning Needed

20 Minute Blackberry Chia Seed Jam No Canning Needed

If you like jam  but don’t can then you should try this 20 minute no can blackberry chia seed jam. It is made in a small batch and then kept in the fridge and used within about 2 weeks. Since you are not canning it you can use no sugar or very small amounts of sugar.

20 Minute Blackberry Chia Seed Jam No Canning Needed

The chia seeds are very nutritious and will provide the gelling so you won’t need pectin either. This recipe is from Two Peas and Their Pod. While this recipe is very good the second time I made it I switched out the maple syrup for honey. I like the honey better, to me the maple sort of clashed with the blackberry flavor but you may like it and it is a small batch so if you don’t like the maple you can make it different in the next batch. You can make chia jam with almost any fruit and you can use fresh or frozen fruit.

If you are using a seedless fruit the chia seed will seem a little odd so what you can do is after you have cooked and mashed your fruit and before you add the chia seeds you can add them to a small amount of the hot fruit in a blender or I use my smoothie machine and run it. This breaks the seed down and makes them a bit less noticeable in the jam.

I usually use a ratio of 2 cups of fruit to 3 tablespoons of chia seeds but it depends on the fruit and how much juice it contains. I have double this recipe and then frozen half a couple of time when I had more than 2 cups of fruit going bad that I didn’t want to throw out. You just have to remember that when you take it out of the freezer you only have 2 weeks to use it.

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Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

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