Superfood Blueberry Chia Seed Sea Moss Jam is packed with tons of nutrients! It is a delicious low sugar, no pectin jam that is made with nutrient-rich blueberries, chia seeds, and sea moss! It’s Alkaline, Vegan, Gluten-Free, and Refined Sugar-Free.
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Making your own jam at home is so easy and ten times healthier than sugar-filled store-bought jam! It’s one of those things that you make once and wonder why you never made homemade jam before!
Store-bought jams generally have a TON of sugar and additives to preserve the jam. After all of the processing, the jam is no longer nutritious, but simply a fruity sugary gel that you can smear on toast. Instead of buying store-bought jam, why not make it at home?
You’ll love this Homemade Blueberry Chia Sea Moss Jam
It’s easy to make
Requires only 5 ingredients
Takes less than 20 minutes to make
Filled with amazing nutrients
Tastes better than store-bought jam
Vegan, Gluten-Free, & Refined Sugar-Free
It’s super tasty!
Blueberry Chia Seed Sea Moss Jam is incredibly nutrient-dense, lightly sweetened, and perfect to liven up any sandwich, toast, or even as a sweet cookie filling —like in these Jammy Almond Thumbprint Cookies!
THIS IS THE BEST LOW SUGAR, ALKALINE BLUEBERRY CHIA JAM RECIPE
The late Dr. Sebi brought to light the importance of eating a plant-based alkaline diet for the most optimal health. He also praised Sea Moss for its incredible nutrient profile and tremendous benefits for the body. Sea Moss Gel is essentially blended sea moss with water (sometimes with added bladderwrack or burrock root). Consuming sea moss helps your body in numerous ways from reducing mucus in the body, to improving digestive health, and SO much more!
If you want to learn more about Sea Moss, check out my post: Sea Moss Benefits + How to Prepare Sea Moss Gel.
The Nutrients In This Blueberry Jam Come From The Superfoods That Are Used To Make The Jam!
An incredible superfood and powerful fruit that serves as the base for the jam. They are considered the “King of Antioxidant Foods”, with the highest level of antioxidants amongst most fruits and vegetables. It is also high in fiber, vitamin K, and vitamin C.
A protein-rich seed that becomes soft as it absorbs liquid and helps create the perfect consistency for the jam. Chia Seeds are high in omega-3 fatty acids, protein, calcium, and zinc.
My FAVORITE superfood! Sea Moss Gel is gelatinous and can be used as a thickening agent in foods. When mixed in the jam you cannot taste the jam at all —like seriously!— but it helps to also create the perfect consistency while supplying it’s incredible nutrients. Sea Moss has 92 of the 102 minerals our bodies need.
What You Need To Make Blueberry Chia Sea Moss Jam
Blueberries: You can use fresh or frozen. If you use frozen, let the blueberries thaw before using.
Chia Seeds: I like to use Viva Naturals Organic Raw Chia Seeds. Use your favorite brand.
Sea Moss Gel: You don’t need much Sea Moss Gel to make this recipe. If you’d like to know how to prepare sea moss gel and where I purchase my sea moss gel, you can learn more at my post here.
Maple Syrup: Unlike most store bought jams, this homemade jam is lightly sweetened with maple syrup. It’s refined sugar-free and just the right amount of sweetness. You can also use agave nectar instead.
Lemons: The lemon gives the jam a bit of zest and also helps to preserve the jam. You’ll need the juice of a lemon and the zest. It is easiest to prepare the lemon zest first, then juice the lemon.
Blueberry Chia Sea Moss Jam
- 3 cups Blueberries, (fresh or frozen, thawed)
- 1/4 cup Chia Seeds
- 2 tbsp Maple Syrup
- 1 Lemon, juiced
- 1-2 tsp Lemon Zest
- 1/4 cup Sea Moss Gel
- In a saucepan over medium-low heat, add blueberries, maple syrup, lemon zest, lemon juice, and bring to a low boil, about 5 minutes. Make sure to stir occasionally and the blueberries will begin to burst. Use a wooden spoon to mash about half of the blueberries and release the juices.
- Turn the heat to medium-high and allow the mixture to boil for about 10 minutes, or until the liquid is reduced by half. Make sure to stir occasionally.
- Reduce the heat to medium-low and add the chia seeds. Cook for about 5 minutes, stirring frequently. The jams should begin to thicken.
- Turn off the heat and stir in sea moss. Allow the jam to cool for at least 10 minutes and then transfer the jam into a mason jar. Use as you normally would use jam — on toast, pancakes, waffles, sandwiches, etc.
- Close the lid on the jam tightly and store it in the fridge. The jam will last in the fridge for up to 1 week or in the freezer for up to 2 months. Do not store this jam at room temperature.
- This is not a shelf-stable jam. Use within 1 week and keep refrigerated.
- Can store the jam in the freezer for up to 2 months
- Make sure to store your jam in an airtight mason jar