Jam without Pectin
My online buddy Heather from Massachusetts whipped up a batch of no-sugar blueberry vanilla chia jam and it turned out oh so good she wanted me to share the recipe with you. And who can blame her, Chia seeds are just plain cool. In fact, Chia Seeds are so cool right now, that if they get any more mainstream she may just have to stop using them. She’s a hipster that one!
No pectin? No sugar? Yep, it turns out the natural fiber found in blueberries and these seeds act like pectin. So pectin is needed.
Chia seeds {which have the texture of strawberry seeds and swell a little} create the right jam texture. The honey and vanilla highlight the blueberry flavor… OOoohh so yummy.
Ingredients
2 cups fresh blueberries
1/4 cup honey {Great Lakes is my favorite brand}
1 tablespoon lemon juice
1/4 cup + 2 tsp Chia Seeds {buy Chia Seeds online}
1 teaspoon vanilla extract
Directions
Blend all ingredients and pour into a bowl to gel {about 15 minutes}. Stir, then pack into containers and store in an air-tight container in the refrigerator {up to 1 week}.
Heather also says you can freeze this jam {up to 1 year} or follow the directions below and can your jam. It’s up to you. She did it all! 🙂
Canning Directions
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Blend all ingredients and pour into a bowl to gel {about 15 minutes}. Stir, then ladle immediately into 1/2 pint jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Cee says
I would LOVE to hear of other no-sugar/pectin jam recipies. This one is exactly the sort of thing I am looking for. Are there any other fruits/berries that this would work on?
Sybille says
I just finished plum jam using chia seeds and honey. Froze four pints. The blueberry jam was absolutely delicious as was the strawberry jam. Prepared those a couple of days ago….sybille
Bridget says
Cee..
Did you see the recipe on here for freezer jam? I did strawberries & blackberries together. Yum! And crazy easy!
Needed 1 cup sugar and INSTANT pectin (4Tablespoons if memory serves) I know you said no pectin but the “no boiling” part appealed to me too. 😉
~Bridget
Elyse says
I am in the middle of making two batches of this: one because the recipe only fills two 1/2 pint jars, and two because the smell alone is amazing! So excited about this jam!! 🙂 This is my second time ever making jam. Surprise, surprise, the first was your strawberry kiwi recipe.
I especially appreciate the no sugar added aspect of this recipe. I love desserts that use honey instead of sugar. There are many people in my life who are trying not to eat extra sugar, so this is an excellent way to encourage healthier eating with great flavor. And why did I never know about chai seed before??
Thanks for expanding my canning world, Mavis!
Rebecca says
Aside from the honey, the rest of the ingredients have low acidic levels. Are you sure the jam has a high enough acidic level to be canned via hot bath method??
Anita Burns says
That’s my concern, too. I plan to use Stevia as a sweetener and because of the low acid content, I’m thinking pressure canner instead. But am seeking info on pressure and time. I suppose I could go to the Ball site and pose the question or look up what it takes for canning fruit packed in water. My guess is 10-11pounds of pressure at 30 minutes. Then the question is, how will that affect the texture of the jam. I guess I’ll just have to experiment if I can’t find an answer elsewhere.
Thelma says
Hi Mavis, I made this recipe , for me it didn’t quite fill 2 1/2 pint jars. I canned the one that was full with a different batch of jam, it expanded in the hot water bath and leaked out of the rim when I pulled it out. The texture has also changed, just wondering if any one else had this problem
Lauren Nichols says
Quick question regarding canning…. I currently make a refrigerator jam that has chia seeds amd sweetened with honey. I would like to can it but unsure if the consistency of the chia seeds would change. Or would the consistency of the jam change?
Susan Staci Sprayberry says
Mavis:
Canned this, again 1/2 to 1 gallon of blueberries a day. Always have chia seeds and used leftover pods for vanilla sugar. Great recipe. Tell your friend thank you.
Respectfully,
Susan S. Sprayberry
Jo says
I’ve heard mixed things about whether canning with chia seeda is safe. How has this worked out for you? Did the canned jam keep well or did it spoil? Thanks 🙂
Jodi says
can I use the food saver lid attachment instead of canning?
amanda says
I made this today.. just pulled it from the canner… it looks almost dry.. like it isn’t jammy looking… I’ve not opened one yet. . But I’m wondering if I should have added liquid :-/