Chia Seed Blueberry Jam

My faaaavorite way to have breakfast sausage… is with syrup. Patties, links, whatever, just dip ‘em in syrup. The salty patty with a sweet drizzle? Yum. Can’t top it.  Until now…

“Whatchu talkin bout sausage, for?” {I know that’s what you’re thinking.} “I thought this was a post about blueberries!” You’re correct. There’s a connection. #waitforit…

Chia Seed Blueberry Jam |

Recently when out at brunch, I had a delicious wild mushroom and goat cheese omelet served with locally made whole grain toast and fresh *** blueberry jam ***.  (See? I’m getting to the blueberries!) Sooo MOST people would automatically see a little side dish of blueberry goodness on their plate and go right for the toast. Not me. Didn’t even cross my mind. I grabbed the sweet blueberry sauce and headed straight for the sausage. I was at least a link in before I realized it was jam meant for the toast. No joke.

Chia Seed Blueberry Jam |

So the idea was born – why not sweeten up a homemade healthy sausage (like my Apple Breakfast Sausage, wink wink!) with something healthier than syrup? Chia Seed Blueberry Jam! <Aaaaawh, insert angels singing.> Just three ingredients, it comes together in no time. You can make a big batch (in about 5 minutes mind you), keep it in the fridge and slather that blueberry goodness on everything.

Chia Seed Blueberry Jam |

Because the blueberry jam recipe uses frozen blueberries, you can make it year round! Prep is cut down too… to under FIVE MINUTES. To use chia seeds to gel up anything you need some liquid. Since the blueberries aren’t fresh, you don’t have to crush them, puree them, or even cook/heat them to release their juices. Frozen blueberries (and most any frozen fruit) will naturally release juice as they thaw. Plus, frozen thawed berries are that perfect crushed, soft, yet whole fruit consistency I love in jam anyway. I used frozen WILD blueberries as opposed to regular blueberries because they’re smaller (which I just like for the consistency of the jam) AND they have two times the antioxidant content!

So yes, if you’re picking up what I’m puttin’ down, this blueberry jam recipe is lower in sugar, high in fiber, AND easier than traditional blueberry jam. No heating, canning jars getting the tops to seal, no adding of cups and cups of sugar, virtually NO CLEAN UP. Just pure fruit goodness that’s fast, easy, and delicious.

If the idea of sweet sauce on breakfast sausage gives you the willies (a) try it before you deny it, and (b) here’s some ideas of ways you could use this jam that are probably more what you were expecting. Use it:

  • On toast with butter
  • On an English muffin with almond butter (or your fav nut butter)
  • On a bagel
  • On a biscuit <– that would be good!!

If you think of it more like a blueberry SAUCE than a blueberry JAM, you could try it:

  • On oatmeal
  • On plain yogurt
  • On pancakes or waffles as a healthy syrup alternative
  • On Breakfast Chia Seed Pudding …in case that’s not enough chia already!!
  • On Peanut Butter Cookies for a healthy, sweet PB&J dessert
  • On vanilla ice cream

Chia Seed Blueberry Jam |

Now go put this $&%@ on everything!

Chia Seed Blueberry Jam
Prep time
Total time
Most grocery stores keep frozen wild blueberries right next to the regular frozen blueberries! If you can't find them, regular blueberries will work as well!! You can even use fresh blueberries, just crush or puree em up a little first! This recipe really lets the fruit be the sweet star. It's not as sweet as traditional jam, so feel free to *up* the maple syrup content if you like it sweeter!
Serves: about 1 cup
  • 1 cup frozen wild blueberries
  • 2 tablespoons chia seeds
  • 2 tablespoons pure maple syrup
  1. In a small container, combine all ingredients and stir well.
  2. Place in the refrigerator overnight. In the morning, give it a stir and it's ready to go!

Another side note, if you don’t want to prep this the day or night before, you could always thaw your berries in the microwave, then toss them with the chia seeds and maple syrup. Then pop them in the fridge and the chia seeds should gel it up in a few hours!

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