There comes a point when you realize you may have been a little too optimistic at the grocery store. Five overflowing cups of blueberries later, the answer became obvious- jam. Not the overly sweet, one-note kind, but a deeply rich blueberry jam layered with whatever the pantry quietly offered up. A handful of goji berries for chew and depth, cinnamon for warmth, fresh lemon juice to brighten everything, vanilla for softness, coconut sugar for a gentle caramel note, and chia seeds to bring it all together into something lush and spoonable. The result is intensely fruity, lightly spiced, and endlessly versatile. Swirl into yogurt, spread thick over warm toast, spoon onto oatmeal, or eat straight from the jar when nobody’s looking. Do try it today! @sarchakra
PREP TIME: 5 mins
COOK TIME: 25 mins
SERVES: 20
Ingredients
- Blueberries (frozen) 5 cups
- Coconut sugar ¼ cup
- Dried goji berries ¼ cup
- Juice of ½ a lemon
- Vanilla 1 tsp
- Cinnamon ½ tsp
- Chia seeds 2 tbsp
Method
- Pour hot water over the goji berries and let sit about 10 mins. Drain well.
- Add blueberries, coconut sugar, cinnamon, and softened gojis to a saucepan over medium heat.
- Cook about 10 to 15 mins, stirring occasionally. Mash some berries with the back of a spoon while leaving others whole for texture.
- Once thickened slightly, turn off heat and stir in vanilla.
- Stir in the chia seeds after cooking. Let the jam sit 20 to 30 minutes to fully gel.
- Refrigerate overnight if possible because chia jams improve dramatically after resting. The flavor will feel much more integrated and luxurious the next day.
- This would be excellent on sourdough toast with salted butter, on Greek yogurt, with overnight oats, on a warm paratha with a little ghee, on baked brie or on cream cheese boards. It is also the kind of jam that would pair beautifully with chai.
Notes
Softening the goji berries first in hot water keeps them tender instead of leathery in the finished jam.
Since the sugar is fairly low for 5 cups of fruit, this will taste fresh rather than like a traditional sweet jam.
The goji berries will subtly deepen the color into a richer jewel tone.
Cinnamon can dominate if it sits overnight, so ½ tsp is about the upper edge for this quantity. If you love a cleaner blueberry profile, reduce to ¼ tsp.
The lemon juice cuts keeps the jam tasting alive instead of muddy.
If rushed for time, you can put everything in the pot together. Just watch the goji texture and the cinnamon intensity. In this case, let it simmer a little longer than usual so the goji berries soften properly and absorb the blueberry juices. Taste after cooling slightly because hot jam hides cinnamon. If it feels too cinnamon-forward, a squeeze of lemon can brighten and rebalance it. If it thickens too much from the chia and goji absorption, loosen with a splash of water while warm.
This jam should keep in the fridge for up to 2 weeks and in the freezer for up to 3 months.
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