Vegan Fruity Blackberry Jam

Vegan Blackberry Jam

Blackberry Jam

Since quitting refined sugar, I have missed the odd slice of jam on toast but now I’ve mastered this blackberry jam recipe, I no longer need to miss out on such a delight!

I picked blackberries from my garden this summer and froze them so it’s great to give them a new lease of life in this fruity jam.

I choose blackberries as they contain more antioxidants than blueberries so I try to eat blackberries in abundance when they are in season to give my immune system a bit of a boost.  It is said that eating blackberries makes you look younger as blackberries are rich in anti-oxidants which promote the healthy tightening of tissue, making your skin less likely to sag or wrinkle.  I’m often told I look younger than my year so perhaps this is true!  If this isn’t an excuse to eat more, I don’t know what is!


  • 350g fresh or frozen blackberries (you can also substitute with blueberries, raspberries or strawberries)
  • 2-3 tablespoons of maple syrup or agave (depends on the sweetness of the blackberries and your tastebuds as to how much you add)
  • 3 tablespoons chia seeds
  • 1 teaspoon vanilla extracts
  • 1 teaspoon cinnamon


  1. In a saucepan on a medium heat, mash your blackberries together with the vanilla extract, cinnamon and maple syrup.  This should take about 10 minutes
  2. Once the blackberries are nicely mashed add the chia seeds and remove from heat
  3. Let the mixture cool and it will get thicker as it does
  4. Once the mixture is room temperature, either eat some straight away (I like my on scrumptious seeded bread/toast) or place in a airtight jar and store in the fridge (this should store for about a week).


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