Strawberry Blueberry Jam is one of those recipes that finds its way into your weekly routine and never leaves. It’s vibrant, deeply fruity, and made with just five wholesome ingredients, with no pectin, no refined sugar, and no preservatives hiding in the background. It comes together quickly and fills your kitchen with the most comforting, sweet berry aroma.
The base is a generous amount of fresh strawberries, which bring natural sweetness and that beautiful deep red colour. Blueberries add a subtle tartness and pack the jam with antioxidants. A little honey brings it all into balance and the best part is you can adjust it completely to how sweet or tart your berries actually are that day. This flexibility makes the recipe reliable and easy to adapt every single time you make it.
The magic ingredient is chia seeds. As the jam cools, they absorb the berry juices and create a perfectly thick, spreadable consistency no commercial setting agents needed. It’s a small addition that makes a very big difference, giving the jam a naturally rich texture without any extra effort.
Spread it on warm toast, swirl it through yogurt, spoon it over pancakes, or use it as a filling for crepes. You can even add it to smoothies or desserts for extra flavor. However you enjoy it, this jam tastes like summer in a jar and it keeps in the fridge for up to 3 months.
Why You’ll Love This Recipe
- No Pectin Needed: Chia seeds do all the setting work naturally — no store-bought pectin required.
- No Refined Sugar: Honey is the only sweetener, and you adjust it to taste depending on your berries.
- Only 5 Ingredients: Strawberries, blueberries, honey, chia seeds, and lemon juice. That’s it.
- Ready in 20 Minutes: From stovetop to jar in under half an hour.
- Antioxidant-Rich: Both berries are packed with vitamins and antioxidants, making this a genuinely nourishing spread.
- Long Shelf Life: Stores in an airtight jar in the fridge for up to 3 months.
Ingredients for Strawberry Blueberry Jam
- Fresh Strawberries, hulled and halved – 800 g
- Fresh Blueberries – 200 g
- Honey (adjust to taste) – 20 g (~1 tbsp)
- Chia Seeds – 20 g (~2 tbsp)
- Fresh Lemon Juice – 5 g (~1 tsp)
Ingredients Breakdown
Strawberries
Fresh strawberries form the base of this jam, bringing natural sweetness and a rich, vibrant red colour. They break down beautifully as they cook, creating a soft and juicy texture.
Blueberries
Blueberries add a gentle tartness that balances the sweetness of the strawberries. They also give the jam a deeper flavour and a naturally rich colour.
Honey
Honey is used as a natural sweetener instead of refined sugar. It enhances the fruit flavours without overpowering them and can be adjusted depending on how sweet your berries are.
Chia Seeds
Chia seeds act as a natural thickening agent. As they absorb the berry juices, they help create a perfectly spreadable jam without the need for pectin. f you’re new to cooking with chia seeds, you can learn more about their benefits and uses from Healthline.
Lemon Juice
A small amount of lemon juice brightens the flavour and helps balance the sweetness. It also supports the natural setting of the jam.
How to Make Strawberry Blueberry Jam
Start the Berries
Place the strawberries and blueberries into a heavy-bottomed pan or saucepan. A heavy-bottom pan is important here. It distributes heat evenly and prevents the fruit from scorching at the base. Add the honey. Do not stir yet just let everything sit together for a moment.
Release the Juices
Turn the heat to high. Within a few minutes, the berries will begin to release their natural juices and the mixture will start to bubble. You’ll see the liquid turn a gorgeous deep red-purple. This is exactly what you want. Let the berries cook on high heat for 3–4 minutes, just until the juices are flowing freely.
Cook Down to Jammy Consistency
Reduce the heat to medium. Now begin stirring regularly to prevent the jam from sticking to the bottom of the pan. As the moisture evaporates, the mixture will slowly thicken. Use a potato masher to break down the berries to your preferred texture. You can leave it slightly chunky for a rustic feel, or mash more thoroughly for a smoother spread. Continue cooking and stirring on medium heat for 10–12 minutes, until the jam reaches a thick, jammy consistency. To test: drag a wooden spoon through the centre, if it parts cleanly and the jam holds its shape, it’s ready.
Add Lemon Juice & Chia Seeds
Turn the flame off. Remove from heat and immediately stir in the lemon juice and chia seeds. The lemon juice brightens all the berry flavours and adds a gentle tang that balances the sweetness perfectly. The chia seeds will absorb the remaining liquid as the jam cools, thickening it to a beautiful spreadable texture. Give everything a good stir to distribute the chia seeds evenly throughout the jam.
Cool & Store
Allow the jam to cool completely at room temperature, do not rush this step. As it cools, you’ll notice it thickening further as the chia seeds do their work. Once fully cooled, transfer into a clean, sterilised airtight jar and refrigerate. The jam will keep well in the fridge for up to 3 months.
Tips for Perfect Strawberry Blueberry Jam
- Taste and adjust honey: Berries vary in sweetness depending on the season. Always taste the fruit before adding honey and adjust accordingly start low, you can always add more.
- Heavy-bottom pan is key: It prevents hot spots and scorching, especially once the jam starts to thicken.
- Don’t skip the cool-down: The jam looks loose right off the heat. Chia seeds need time to swell, it will thicken beautifully as it cools.
- Mash to your preference: Like it chunky? Mash lightly. Prefer smooth? Mash thoroughly or use an immersion blender briefly before adding chia seeds.
- Sterilise your jar: Rinse with boiling water and dry completely before filling. This extends the shelf life significantly.
- Lemon juice last: Always add it off the heat. Adding it while cooking can dull the brightness of its flavour.
Variations & Substitutions
- Vegan version: Replace honey with maple syrup or agave nectar for a fully plant-based jam.
- Add vanilla: A tiny splash of pure vanilla extract added with the lemon juice adds a warm, aromatic depth.
- Make it spiced: A pinch of cinnamon or cardamom stirred in at the end pairs beautifully with the berries.
- All strawberry: Don’t have blueberries? Use 1 kg of strawberries instead. The jam will be slightly looser but equally delicious.
- Add raspberry: Swap 100 g of blueberries for raspberries for an extra tart, vibrant version.
How to Use Your Strawberry Blueberry Jam
- Spread generously on warm buttered toast or a toasted English muffin
- Swirl through Greek yogurt or overnight oats for a fruity breakfast
- Use as a filling for crepes, pancakes, or French toast
- Dollop over vanilla ice cream or cheesecake as a quick berry sauce
- Spread inside a sandwich with peanut butter for a wholesome PB&J
- Stir into warm porridge for a naturally sweetened, fruity bowl
- Use as a topping for chia pudding (double chia absolutely delicious!)
Storage & Make-Ahead Tips
Refrigerator: Store in a clean, sterilised airtight glass jar in the fridge for up to 3 months. Always use a clean, dry spoon when scooping to avoid contamination.
Freezer: This jam freezes beautifully! Pour into freezer-safe containers (leave 2 cm of space at the top for expansion) and freeze for up to 6 months. Thaw overnight in the fridge before using.
Make Ahead: This is an ideal make-ahead recipe. One batch gives you 2–3 weeks of daily use easily, and you can double the recipe for larger batches.
Nutrition Information (Approximate, Per 2 tbsp Serving)
| Nutrient | Per Serving (~30 g) |
| Calories | ~35–40 kcal |
| Carbohydrates | ~8 g |
| Natural Sugars | ~6 g |
| Dietary Fibre | ~2 g |
| Protein | ~0.8 g |
| Fat | ~0.5 g |
| Vitamin C | ~15 mg |
Values are approximate and will vary based on the natural sugar content of your berries and the exact amount of honey used.
Frequently Asked Questions
Yes! Frozen strawberries and blueberries work wonderfully. No need to thaw just add them directly to the pan. They’ll release even more juice, so you may need to cook a few minutes longer to reach the right consistency.
The jam thickens as it cools, so always wait until it is fully cool before judging the consistency. If it’s still thin after cooling, return it to the pan and cook for a few more minutes, then stir in an additional teaspoon of chia seeds and cool again.
Absolutely. If your berries are very sweet, you can reduce honey to as little as 10 g or even omit it entirely. Taste as you go the jam should taste slightly more intense than you’d want to eat it plain, as flavours mellow once it cools.
Since this jam contains honey, it is not recommended for children under 1 year of age. For toddlers over 1 year, it is a wholesome, naturally sweetened option. You can substitute honey with maple syrup if preferred.
Yes, though the texture will be looser, more of a berry compote than a jam. It will still be delicious spooned over yogurt or pancakes. To thicken without chia seeds, cook the berries for a little longer until the mixture reduces significantly.
Strawberry Blueberry Jam (No Pectin, Honey Sweetened)
Equipment
- 1 Saucepan or non-stick pan Medium-sized, for cooking the jam
- 1 Wooden spoon or spatula For stirring and mashing the berries
- 1 Measuring cups and spoons For accurate ingredient measurement
- 1 Knife and cutting board For chopping strawberries
- 1 Glass jar or airtight container For storing the jam
Ingredients
- 800 g Fresh Strawberries, hulled and halved
- 200 g Fresh Blueberries
- 20 g Honey (adjust to taste)
- 20 g Chia Seeds
- 5 g Fresh Lemon Juice
Instructions
- Place the strawberries and blueberries into a heavy-bottomed pan or saucepan. A heavy-bottom pan is important here. It distributes heat evenly and prevents the fruit from scorching at the base. Add the honey. Do not stir yet, just let everything sit together for a moment.
- Turn the heat to high. Within a few minutes, the berries will begin to release their natural juices and the mixture will start to bubble. You'll see the liquid turn a gorgeous deep red-purple. This is exactly what you want. Let the berries cook on high heat for 3–4 minutes, just until the juices are flowing freely.
- Reduce the heat to medium. Now begin stirring regularly to prevent the jam from sticking to the bottom of the pan. As the moisture evaporates, the mixture will slowly thicken. Use a potato masher to break down the berries to your preferred texture. You can leave it slightly chunky for a rustic feel, or mash more thoroughly for a smoother spread. Continue cooking and stirring on medium heat for 10–12 minutes, until the jam reaches a thick, jammy consistency. To test: drag a wooden spoon through the centre if it parts cleanly and the jam holds its shape, it's ready.
- Turn the flame off. Remove from heat and immediately stir in the lemon juice and chia seeds. The lemon juice brightens all the berry flavours and adds a gentle tang that balances the sweetness perfectly. The chia seeds will absorb the remaining liquid as the jam cools, thickening it to a beautiful spreadable texture. Give everything a good stir to distribute the chia seeds evenly throughout the jam.
- Allow the jam to cool completely at room temperature, do not rush this step. As it cools, you'll notice it thickening further as the chia seeds do their work. Once fully cooled, transfer into a clean, sterilised airtight jar and refrigerate. The jam will keep well in the fridge for up to 3 months.