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How to Make Chia Seed Jam

Chia seed jam is healthy, delicious and simple to make! I’m making strawberry chia seed jam in this tutorial video, but you can use blueberries or any other fruit.      

How to make chia seed jam. A step-by-step video tutorial will walk you through how easy it is to make this healthy jam! (vegan, paleo)

I’ve been in love with chia seed jam ever since I made it for my cassava flour crepes recipe. Because crepes, strawberries and coconut whipped cream is always a winning combo (translation: if you haven’t yet made that recipe, you should!). I’ve since made this chia seed jam a multitude of ways, using blueberries, raspberries and apricots. I’ve been wanting to make a homemade boysenberry jam, but haven’t yet gotten my hands on fresh boysenberries. If you’re from SoCal (or have ever been to Knott’s Berry Farm), then you know how much we love our boysenberry jam around these parts. But here’s an interesting factoid for you, New Zealand (my mother land) happens to be the world’s largest producer and exporter of boysenberries. Who knew?

Watch the video and learn how to make chia seed jam:


If you’ve ever read the label on a jar of store-bought jam, you’ll see the HUGE amount of sugar added. And most of it is from high fructose corn syrup, along with standard corn syrup and then run-of-the-mill sugar. Yep, three different types of unhealthy sugars….along with some pectin to thicken it up.

Chia seed jam is the opposite of that. It’s super fast and easy to make (takes less than 8 minutes), it’s filled with nutrient-dense and fiber-rich chia seeds (which naturally thicken it up) and the only sweetener is a smidge of pure maple syrup (though you could also use honey or stevia). It’s like chia seed pudding meets store-bought jam in a much healthier way.

How to make chia seed jam. A step-by-step video tutorial will walk you through how easy it is to make this healthy jam! (vegan, paleo)

How to make chia seed jam. A step-by-step video tutorial will walk you through how easy it is to make this healthy jam! (vegan, paleo)

How to make chia seed jam. A step-by-step video tutorial will walk you through how easy it is to make this healthy jam! (vegan, paleo)

If you’re using larger fruit like strawberries or apricots, just slice them down into smaller pieces. And if you’re using blueberries or raspberries, no slicing is necessary, just toss them in a pot. Then, add a few tablespoons of sweetener and a teaspoon of lemon juice and use your spoon to help break up the fruit as it simmers.

If you like your jam moderately smooth, use a potato masher to break up some of the larger pieces. If you like your jam really smooth, you could also use a hand blender to create a smooth puree. Then, just add your chia seeds and stir. As some fruits are more liquid than others, you may have to add more or less chia seeds to get the consistency you prefer. And similar to making chia seed pudding, your chia seed jam will continue to thicken as it cools.

That’s it. Super easy, right? Now the only question is what flavor are you making first? And what are you topping it on? I recommend my crepes, gluten-free zucchini bread, paleo pancakes or paleo porridge.


How to make chia seed jam. A step-by-step video tutorial will walk you through how easy it is to make this healthy jam! (vegan, paleo)
5 from 7 votes

How to Make Chia Seed Jam

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 12
Author: Lisa Bryan
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My easy and delicious chia seed jam can be made with various types of fruits. Try it as a spread on my crepes, gluten-free pancakes, and porridge.


  • 1 pound strawberries, or other fruit
  • 2 tbsp maple syrup
  • 2 tbsp chia seeds
  • 1 tsp lemon juice


  • Remove the stems from the strawberries and slice into quarters.
  • In a pot on medium heat, add the strawberries, maple syrup and lemon juice. Simmer for 5-7 minutes, using your spoon to help the fruit break down.
  • Use a potato masher or hand blender to puree the fruit, then turn off the heat.
  • Stir in the chia seeds and transfer the jam to a storage container. Place in the refrigerator to cool.


Calories: 30kcal, Carbohydrates: 6g, Sodium: 1mg, Potassium: 73mg, Fiber: 1g, Sugar: 3g, Vitamin A: 5IU, Vitamin C: 22.4mg, Calcium: 22mg, Iron: 0.3mg
Course: Breakfast
Cuisine: American
Keyword: chia seed, chia seed jam
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Other healthy cooking tutorial videos you might like:

How to Make Homemade Nutella

How to Make Cauliflower Rice

How to Make Cashew Milk

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33 comments on “How to Make Chia Seed Jam”

  1. Love this. Great as a topping as well for things like cheesecake, and other desserts, and a great way to sneak in some extra fibre.
    My only tip is that if you’re using blueberries, they’re just going to slide right through a potato masher. lol. Find something solid to break them up a little bit.

  2. How long does the jam last before it inevitably goes bad? I don’t want to make too much, but I also work a lot so I don’t have much time to make it.. So I want to have a good amount available!

    • Hi Shiane – because there are no preservatives in this jam it won’t last as long as store-bought jam in the fridge. But it should last up to a week in the fridge no problem. You can always make a large batch and freeze any extra, then just thaw as needed. :)

  3. Hi! Lisa, I loved your recipes and wonderful tips. For theJam recipe, I wonder if I can use Stevia instead of Maple Syrup, I am in a Candida diet and can’t use any sweeteners except for Stevia. Thank you! ???

  4. I love chia seed jam – yours has me drooling! I have all the ingredients – I might have to whip this up before I call it a night!

  5. This is a great recipe and I love that I can have it available for several items throughout the week! Enjoyed it this morning with toast and coffee; perfect way to start my day!

  6. This wasn’t as hard as I thought it would be. I love strawberries too.

  7. Love to put a layer of this in my parfaits!

  8. Your Chia Seed jam sounds wonderful, and a perfect topping for lots of delicious foods. So good to lower the sugar content and instead that natural flavours.

  9. I tried using an apple instead but the maple syrup started to boil and turn black before the apple turn soft. so i turned off the heat and break the apple first before turning on the heat again. In the end, the mixture feels… dry… there wasn’t any liquid or anythin. It looks nothing like yours… i feel like im doing the whole thing majorly wrong…

    • Apples don’t have a lot of moisture and won’t break down the way berries and other fruit will (at the same speed). It would be best to make applesauce first, then turn it into the chia seed jam. In fact, if you have apple sauce, you wouldn’t even need to boil it, just add any sweetener and the chia seeds. This recipe works best with berries, stone fruits, etc. :)

    • I realize this was over 6 months ago, but have an easy tip. You could just steam your apples and mash them, then add the other ingredients, depending on your preference. I used to steam apples to make a quick apple sauce for my son when he was little. Personally, I doubt you would need any maple syrup for apples.

  10. Have you ever tried canning this?

  11.  An I use my coffee grinder to grind the chia seeds?  My husband doesn’t like chia seed texture.   I made pudding before and it was not enjoyed. :(

  12. Lisa could you use frozen fruit? We’re heading into winter and berries are out of season :(

  13. Love your website. Wondering if you ever did a video on herb growing in your kitchen. I have noticed yours in background and would love to do something like that.

  14. Pingback: How to Make Chia Seed Pudding (vegan, paleo) - Downshiftology

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  16. I’ve never heard of chia seed jam but it looks delicious and I have all those ingredients in my kitchen right now… I’m going to give it a try! I agree, I hate how store bought jam is filled with so much sugar and artificial ingredients!

  17. That IS interesting about boysenberries/New Zealand. This is certainly the perfect homemade jam recipe! Definitely beats store-bought. The flavor I’d make first though is apricot – I’ve always been partial to apricot jam :)