This homemade jelly only requires a few ingredients and comes together in under 15 minutes.
It’s full of antioxidants, fiber and omega-3’s, which all benefit your health.
This jelly can be made sugar-free, or with just a little bit for a sweeter taste.
I like to use date sugar as it’s a healthier option, and it’s low glycemic so it doesn’t shoot up your blood sugar.
Coconut sugar or maple syrup are also good options, but the jelly is tasty without adding any at all.
The blueberries alone bring a nice, subtle sweetness.
I used frozen wild blueberries as they are packed with health benefits like balancing hormones, protecting your brain and more!
They can be found at most health food stores and some grocery stores in the freezer section.
I’ve only used frozen blueberries for this recipe, but fresh should work as well.
The chia seeds are what make the jelly thick because they absorb the liquid.
Chia seeds are definitely something you want to have in your diet as they are full of omega-3’s which is great for brain health.
They are also full of fiber and help improve digestion.
Homemade jelly is better than most of the jelly sold in stores because they have added refined sugar and other preservatives that aren’t great for our gut or overall health.
This jelly will only benefit your body, and it goes great on oatmeal, biscuits, sandwiches and more!
This recipe makes a small amount, a little more than 4oz.
Store it in the fridge in an air-tight container for 1 week.
Homemade Wild Blueberry Chia Jelly
- Add the blueberries to a small pot on the stove. Over medium-high heat, bring the blueberries to a boil until they start to melt and bubble. Use a fork or potato masher to mash the blueberries. Once it becomes liquid like, stir in the two tablespoons of chia seeds and sugar and turn off the heat. Make sure the chia seeds are mixed in well.
- Allow it to sit and thicken, stirring occasionally. It can be served immediately, warm or refrigerate it to cool it off. It will lasts for up to a week stored in the refrigerator in an airtight container. This recipe makes 4-5 oz but can easily be doubled for more.
- You could also add in some lemon or orange juice. I personally did not like the lemon juice in here. It had too much of a tangy twist for me, but my husband loved it.