Strawberry Blueberry Jam (No Pectin, Honey Sweetened)
An easy homemade strawberry blueberry jam made without pectin or refined sugar. Naturally sweetened with honey and thickened with chia seeds, this healthy jam is ready in just 20 minutes and perfect for toast, pancakes, or yogurt.
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.
Notes
This strawberry blueberry jam will naturally thicken as it cools due to the chia seeds, so avoid overcooking the mixture. If the jam looks slightly runny while hot, it will set to a perfect spreadable consistency once cooled.
The sweetness of the jam depends on the ripeness of your berries, so taste and adjust the honey accordingly. If your berries are very sweet, you may need less honey.
For a smoother texture, you can mash the berries more while cooking or blend the jam slightly after cooking. For a chunkier jam, leave some fruit pieces intact.
Always store the jam in a clean, airtight glass jar in the refrigerator to maintain freshness.
Use ripe, fresh berries for the best flavour and natural sweetness. Slightly overripe strawberries work especially well as they break down easily and enhance the jam’s texture.