Sugar-Free Cinnamon Blueberry Chia Jam

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Sugar-Free Cinnamon Blueberry Chia Jam

Sugar-Free Cinnamon Blueberry Chia Jam

This sweet, fresh, and tangy Cinnamon Blueberry Chia Jam can be made in just 30 minutes and is great as a spread on bread, filling for all kinds of baked goods, to stir through a bowl of yogurt, or eaten straight from the spoon! The added cinnamon helps regulate your blood sugar levels while adding some warmth and depth to this jam.


  • 3 cups blueberries
  • 2 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 teaspoon agave, maple syrup, honey, or sugar (optional)
  • 1/8 teaspoon cinnamon
  • 1 tablespoon chia seeds


  1. Add the blueberries, lemon juice, sweetener, cinnamon, and vanilla to a small saucepan and bring to a boil. Then turn down the heat and simmer at medium heat for about 30 minutes until the water has thickened and the jam has reached your desired consistency. You should be able to run a spatula along the bottom of the pan without the jam flooding the gap.
  2. It’s up to you to make your jam as chunky or smooth as desired. To keep it slightly chunky, I left the blueberries whole to break down naturally during cooking. If you want it to be entirely smooth, then I recommend blending the blueberries beforehand and then cooking them in the same way. Note that the cooking time might be a little longer when blended.
  3. Once the jam is finished, stir in the chia seeds and transfer to a sterilized jar. You’ll end up with about 1 cup of jam.


  • Adding sweetener is optional and only necessary if your blueberries are very tart.
  • The blueberries can be substituted with or combined with any other sweet fruit you fancy, you might have to add a little more sweetener if the fruit is tart. The best way to go is by using whatever fruit is in season to guarantee natural sweetness.
  • This jam pairs well with my No-Bake Thumbprint Cookies or can be substituted for the strawberries in my Strawberries and Cream Candies.