Blackberry Chia Jam | Blog Hop

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Hello Friends!  Continuing with our blackberry theme, today I’ll be sharing my recipe for Blackberry Chia Jam that was used in yesterday’s blog post.

Today is day two of a three day blog hop sharing locally grown, sustainable, eco-friendly food and flowers. I partnered with two of my favorite bloggers, Tammy from @firstandbloom and Missy from @missy.palacol to create a late summer tablescape featuring beautiful local blooms, gorgeous photography and organically grown food.  If you missed yesterday’s post, read it here!

Blackberry Chia Jam and compote was used on the sandwich, over brie, and again on the ice cream.  Chia seeds are an excellent source of fiber and omega-3 fatty acids, one of the “good” types of fat.  Omega-3 fats may help lower the risk of heart disease, depression, dementia, and arthritis. Our body cannot make omega-3 fatty acids so you will need to take supplements or eat foods rich in this fat to get your daily dose. Chia seeds are also an excellent source of fiber.  Add them to smoothies, make jam, compote, or chia pudding.  You can also replace eggs in a recipe with chia seeds! For each egg, use 1 tablespoon of ground chia seeds to 2 1/2 tablespoons of water, allow to sit for 5 minutes.  Chia seeds are like little sponges and will soak up all the liquid and thicken up in to a gelatinous substance.


Blackberry Chia Jam


  • 2 cups organic blackberries
  • 2 tablespoons of your favorite local honey
  • 2 tablespoons of black chia seeds


  1. Place berries in a medium sized bowl and use a fork to mash up the blackberries.
  2. Add local honey and chia seeds.
  3. All mixture to thicken (4-6 hours)


Photography by @missy.palacol

Flowers @firstandbloom


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  1. Leslie, the jam looks so good! I have made chia pudding but that’s about it. Have been enjoying my frozen bb in our smoothies. :)

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