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.
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.
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
- 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.
- Stir in the chia seeds and transfer the jam to a storage container. Place in the refrigerator to cool.
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