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Glass jar of elderberry chia breakfast jam with visible chia seeds, spoon resting inside, fresh elderberries and toast nearby

Elderberry Chia Breakfast Jam with Maple

A stovetop-simmered elderberry jam thickened with chia seeds instead of pectin, ready to spread after a few hours in the fridge.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh or frozen elderberries, destemmed (300 g)
  • 1/4 cup water (60 ml)
  • 2 tbsp maple syrup
  • 3 tbsp chia seeds
  • 1 tbsp lemon juice

Method
 

  1. Rinse the elderberries and remove any remaining stems or leaves.
  2. Combine elderberries, water, and maple syrup in a small saucepan over medium heat.
  3. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the berries burst and soften.
  4. Remove from heat and mash with a fork or potato masher until mostly smooth, leaving a little texture.
  5. Stir in the chia seeds and lemon juice until fully combined.
  6. Let the jam cool at room temperature for 10 minutes, then spoon into a clean glass jar.
  7. Refrigerate for at least 4 hours, or overnight, until the jam thickens to a spreadable consistency.

Notes

  • Destem elderberries fully, leftover stems taste bitter and shouldn't go into the pot.
  • Mash berries while hot for a smoother texture with less effort.
  • Chill at least 4 hours, the jam keeps thickening well past that mark.
  • Double the batch if you go through jam quickly, it holds up fine in the fridge.