Turn juicy sweet berries into a delicious homemade jam in just 30-minutes! Simply made with berries, honey, chia seeds, and lemon juice. No canning necessary!

Love berries? Try our blueberry crisp with oats.

strawberry blueberry jam

Easy Strawberry Blueberry Jam

If you ever wanted to try your hand at homemade jam making this strawberry and blueberry jam recipe is the perfect place to start!

Made without any special ingredients or equipment — you can make berry jam with just the fruit, lemon juice, honey, and chia seeds in about 30 minutes at home. It’s thick, lightly sweetened, and stores in the fridge for up to 4 weeks.

And once you master this jam recipe, you can make it with a variety of other berries and fruit.

strawberry and blueberry jam recipe

You Only Need 4-Ingredients

You’ll need the following ingredients to make strawberry blueberry jam:

  • Berries: Use ripe strawberries and blueberries, or berries on the verge of going bad.
  • Honey: Honey is a great alternative to sugar. It’s going to provide sweetness to the jam.
  • Chia seeds: Instead of pectin, chia seeds will thicken the jam.
  • Lemon juice: For best flavor, use fresh lemon juice and not bottled.
ingredients for strawberry and blueberry jam recipe

How to Make Strawberry Blueberry Jam without Pectin

Start off with fresh strawberries and blueberries. Chop the strawberries and keep the blueberries whole. Add both into a 4-quart pot or saucepan.

berries in a saucepan

Add 1 cup of honey to the berries and bring the mixture to a simmer. Stir in chia seeds and simmer for 10 to 15 minutes, stirring frequently. Make sure the mixture is not at a full rolling boil but rather a light simmer.

cooked berries with chia seeds in saucepan

Remove from heat and add fresh lemon juice. As the mixture cools it will thicken. Chia seeds will gel and thicken the jam. So if you’re concerned that your jam is looking runny, just let it cool completely.

cooked berry jam in a saucepan

Then ladle the jam into clean jars or an airtight container and refrigerate for up to 4 weeks.

Frequently Asked Questions

What is the best pan for jam making?

A heavy-bottomed large pot or saucepan, at least 4-quart. Using a heavy pan keeps the fruit from burning, while also providing a larger surface for evaporation.

Can you make jam out of frozen berries?

Absolutely! Simply add frozen berries to the pan without thawing out first.

Why put lemon juice in jam?

Since this blueberry strawberry jam recipe without pectin, lemon juice simply adds brightness to the jam. It also cuts through the sweetness of the jam.

How long does homemade jam last?

Homemade jam lasts in the refrigerator for up to 4 weeks or in the freezer for up to 6 months.

How do you thicken jam without pectin?

With chia seeds. Chia seeds absorb up to 30 times their weight. They soften, swell up, and turn into gel like consistency.

Serving Ideas

Here are some ideas on how to serve homemade jam:

blueberry strawberry jam recipe without pectin

Like this recipe? Here are some others you might like too!

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strawberry blueberry jam recipe

Strawberry Blueberry Jam

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2 1/2 cups 1x
  • Category: Breakfast
  • Method: Simmer
  • Cuisine: American
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Description

Turn juicy sweet berries into a delicious homemade jam in just 30-minutes! Simply made with berries, honey, chia seeds, and lemon juice. No canning necessary!

Ingredients

Units Scale
  • 2 cups fresh chopped strawberries
  • 2 cups fresh blueberries
  • 1 cup honey
  • 1/3 cup chia seeds
  • 1 Tbsp. fresh lemon juice

Instructions

  1. In a 4-quart heavy-bottom saucepan combine strawberries, blueberries, and honey. Bring to a simmer over medium heat. Stir in chia seeds. Reduce heat to a medium-low.
  2. Simmer, uncovered, stirring occasionally, for 10-15 minutes or until the berries soften and break down. It’s normal for the foam to form on the top of the jam as it cooks. 
  3. Remove saucepan from heat and stir in lemon juice. Jam will be pretty runny but it will thicken as it cools and even more when refrigerated. 
  4. Let jam cool completely at room temperature and then ladle into clean half-pint jars.
  5. Store covered, for up to 4 weeks in the refrigerator. Recipe makes 2 1/2 cups.

Notes

  • Feel free to make this jam with other berries such as blackberries, raspberries, or cherries (not a berry but still a favorite). If using frozen berries, simply add them to the saucepan without thawing out first.

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 161
  • Sugar: 32.2 g
  • Sodium: 3 mg
  • Fat: 2.2 g
  • Carbohydrates: 37.3 g
  • Protein: 1.6 g
  • Cholesterol: 0 mg

Recipe published 5/07/2016. Updated 7/02/2021.