A simple, small batch recipe for fresh, homemade blackberry jelly with chia seeds – wonderful spread on toasted sourdough!
There’s nothing better than a huge loaf of fresh baked sourdough bread straight from the oven.
No matter what the weather is like outside or the fact that the kids might be unruly and over-energetic.. being able to slice into a loaf of fresh baked bread is heaven.
While butter is the topping of choice to smear all over that warm, sliced sourdough, this Blackberry Jelly is quintessentially heaven as well. Having found blackberries and raspberries growing like wild on my bushes outside had me wanting to make all the recipes with blackberries.
Starting with Blackberry Jelly.
This blackberry jelly with chia is super easy to whip together – no pectin. Just blackberries, lemon juice, sugar (or Splenda) and chia seeds.
Blackberry Jelly with Chia
This recipe for blackberry jelly with chia is a small batch recipe that will give you two 8-oz jelly jars (or, one pint jar). It’s not a recipe you’ll want to can; instead, when it’s done, tuck it in the fridge and enjoy it over the course of 7-10 days.
Start by taking 8 oz of fresh blackberries and tossing into a saucepan with 2 cups of water. Bring to a boil, then simmer for 10-15 minutes. Make sure to smash the berries well with a large spoon or mashing tool.
Strain off the liquid into the bowl. Make sure you press the berries in the strainer to get out all of the liquid that you can (every little bit is more jelly you can be spreading on your toast!)
Pour the liquid back in the pot, and add the sugar and lemon juice until well combined. Now it’s time to add the chia powder! Once you have ground your chia seeds into a fine powder, slowly add to the jelly a little at a time.
Don’t add it all at once or you’ll get huge clumps!
Stir well after each additions and allow it to absorb. That’s it! Spoon your jelly into jars and refrigerate – use within 7-10 days!
Have you ever used chia seeds in jelly? If not, give this a try – I hope you love this jelly as much as I do! It’s super easy to make and a wonderful way to use up a load of blackberries.
Note: Don’t have blackberries? This can be made with raspberries, too!
Blackberry Jelly with Chia
- 8 oz blackberries fresh
- 1 Tbsp lemon juice
- 3/4 C sugar see alternatives in notes below
- 2 C water
- 5 Tbsp chia seeds grind to a fine powder
- Add berries and water to the pot. Simmer on medium heat for 10-15 minutes smashing them as you go with a masher or slotted spoon.
- Strain off all liquid into a bowl. Be sure to press the berries in the strainer to get all the liquid you can.
- Stir sugar and lemon juice into the liquid until fully blended.
- Slowly add in chia powder a little at a time until fully mixed. If you dump it all in at one time you will end up with a big lump.
- Store in the fridge.
- Alternatives to sugar - use 3/4 C. Splenda.
- This recipe is not meant for canning, thus, it should be consumed within 7-10 days.
Make sure you snap a pic of your jelly & tag me on Facebook . Use the tag #RebootedMom or tag me in your post at @RebootedMom.
Looking for more jelly recipes? You might want to try this other favorite!