Blueberry Lavender Chia Jam

Much to my delight, I was recently gifted loads of fresh blueberries and lavender from out-of-town visitors. My brainstorm of what to make ranged from a blueberry lavender tart to a berry herb lemonade, but ultimately with all the travel we are doing this summer, I wanted a recipe that would last for awhile so I landed on Chia Jam.

Chia jam is my favorite way to use the onslaught of summer berries we have available in Oregon and it only takes 10 minutes to make! I use chia jam in overnight oats, on rice cakes with ricotta cheese and to make the classic PB&J sandwich feel gourmet when I'm out hiking.

If you don't have lavender, just omit. This recipe will work with any berries you have on hand.


blueberry lavender chia jam

Blueberry lavender chia jam


  • 4 cups blueberries (or any berries you have on hand)
  • juice of 1 lemon
  • 3-4 Tbsp honey (depending on how sweet you want it)
  • 1/4 cup chia seeds
  • 2 Tbsp lavender (optional)


  1. Place berries, lemon juice and honey in a pot over medium heat. 
  2. Stir every few minutes until berries are nice and juicy (~10 minutes).
  3. Use immersion blender to mash up berries, leaving some texture (you can also do this with a fork, but it will take longer).
  4. Remove from heat, stir in chia seeds and lavender if using.
  5. Store in glass container in the fridge.