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Creamy berry yogurt smoothies with swirled berry topping and fresh fruit. Perfect for a healthy breakfast or snack.

Mixed Berry Vanilla Chia Seed Jam

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 15 (makes 3 cups)
Calories 34 kcal

Ingredients
  

  • 3 cups berries fresh or frozen
  • 3-4 tablespoons pure maple syrup
  • 1-2 teaspoons lemon juice optional
  • 2 tablespoons chia seeds
  • 1 teaspoon vanilla powder or seeds from 1/2 of a vanilla bean

Instructions
 

  • In a saucepan, combine the berries, 3 tablespoons of maple syrup, and the lemon juice (if desired).
    Fresh blueberries and raspberries in a stainless steel bowl for baking or making berry desserts.
  • Cook over medium-high heat, stirring frequently, until the mixture bubbles.
    Fresh mixed berries, including blueberries and raspberries, cooking in a stainless steel saucepan.
  • Reduce heat to medium-low and cook for 5 minutes, mashing berries with a fork or potato masher.
    Fresh mixed berries cooking in a silver pot for berry compote or jam.
  • Taste and adjust sweetness with an additional tablespoon of maple syrup, if desired.
  • Reduce heat to low, stir in the chia seeds, and cook for 10-15 minutes longer, or until the jam begins to thicken.
    Fresh blueberry sauce cooking with sugar in a saucepan, ready for dessert recipes.
  • Remove from heat and stir in the vanilla powder.
    Rich blueberry sauce simmering in a stainless steel pot for baking recipes and desserts, with a red spatula submerged.
  • Transfer to a container and let cool to room temp, about 30-60 minutes. Jam will thicken further as it cools.
    Sweet black berry jam in a glass jar with a wooden spoon, perfect for baking and spreading.
  • Use immediately or cover and refrigerate.

Nutrition

Calories: 34kcalCarbohydrates: 7gProtein: 0.4gFat: 1gSaturated Fat: 0.1gSodium: 1mgFiber: 1g
Keyword Mixed Berry Vanilla Chia Seed Jam
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