Berry Chia Jam

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Taking a brief respite from pumpkin recipes (very brief, believe me) to share a patriotic treat for Election Day. Once I started making homemade jam, it seemed silly to continue with store-bought. Admittedly, I still occasionally buy grape jelly for my husband’s AB+J sandwiches, but homemade jam is amazing on toast, swirled into Greek yogurt, as a fruity dollop on oats, and – my favorite – baked into oat bars and tarts.

We were due for a fresh jar, so I decided to go with a decidedly red and blue blend in honor of Election Day. This recipe includes blueberries, raspberries and blackberries, but any berry combo (or solo) is delicious. The addition of chia seeds plumps up the texture and boosts the protein, fiber and omega-3 factor.

Berry Chia Jam
Adapted from Oh She Glows


  • 1 cup blueberries (fresh or frozen/defrosted is fine)
  • 1 cup raspberries
  • 1 cup blackberries
  • 2 Tbsp. chia seeds
  • 1/2 tsp. pure vanilla
  • 2-3 drops stevia (can omit)


  1. In a medium pot, bring the berries to a low boil. Stir frequently and then reduce heat to a low simmer for about 3 minutes. Mash the berries with a fork until desired texture.
  2. Once the berry mixture is thick, remove from heat and stir in vanilla and stevia. I typically don’t add the stevia because the pure fruit really is sweet enough. Allow to cool, then pour into a jar. It may seem a bit runny, but that’s okay – the chia seeds will thicken it up.
  3. Add chia seeds and stir. I like to wait until the jam is in a storage container, as the seeds will stick – no sense in wasting any. The seeds will begin to expand, creating an deliciously thick texture.

And if you haven’t already – time to vote!

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