How to Make Chia Seed Jam


This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

Chia seed jam is a healthy and delicious alternative to store-bought jam. It’s easy to make and uses fresh ingredients that you won’t feel guilty about. Watch how I make it below and read on to see the many ways you can enjoy it!

Strawberry chia seed jam in a glass jar with a spoon.

If you think making homemade jam is difficult, think again. Say hello to this all natural, lip smackin good chia seed jam. It’s rich, sweet, and has the perfect gel-like consistency. And if you’re a chia pudding or chia seed water lover, there’s no doubt you need this in your life. 

Is Chia Jam Healthy?

If you’ve ever read the label on a jar of store-bought jam, the sugar content will catch you by surprise. They’re mostly made with high fructose corn syrup, along with standard corn syrup and run-of-the-mill sugar. Not to mention the amount of pectin used to thicken it up.

Homemade chia seed jam is just the opposite of that. 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. But if your fruits are naturally sweet enough already, you won’t even need additional sugar. 

A spoonful of chia seed jam with toast in the background.

Chia Seed Jam Ingredients

All you need for this recipe are 4 simple ingredients. 

  • Fresh Fruit: You can use strawberries, blueberries, raspberries, apricots, nectarines or a combination of several!
  • Chia Seeds: Just 2 tablespoons of whole chia seeds.
  • Choice of Sweetener: I’m using maple syrup, but you can use honey, or any other sweetener. 
  • Lemon Juice: A squeeze of fresh lemon juice.

How to Make Chia Seed Jam

First, Prepare Your Fruit

Start with a pound (about 2 cups) of washed, fresh fruit. If you’re using larger fruits like strawberries or apricots, just slice them down into smaller pieces. But, for smaller ones like blueberries or raspberries, no slicing is necessary. 

Second, Create The Fruit Jam Base

In a pot over medium heat, add the fruit, a few tablespoons of sweetener and lemon juice. Use a spoon to give everything a good stir. This will help break down the fruit as it simmers. Then, turn off the heat and let it simmer for about 5-7 minutes. 

If you like your jam moderately smooth, use a potato masher to break up some of the larger pieces. And for a smoother pureed texture, use a hand blender. 

Making chia seed jam on the stovetop.

Third, Add The Chia Seeds

Lastly, add your chia seeds and stir until everything is combined. Since some fruits are more liquidy than others, you may have to add more or less chia seeds to get the consistency you prefer. Then transfer the jam to a sealed jar or container. 

And similar to making chia seed pudding, your jam will continue to thicken as it cools.

Mixing chia seeds into the jam and pouring into a storage container.

Ways To Use It

Spreading chia seed jam onto warm gluten-free toast is my guilty pleasure. But, there’s so many other ways to use this. Here’s a few of my favorites. 

Chia seed jam slathered on toast.

How Long Does it Last?

Chia seed jam will last about one week in the fridge if stored in a sealed container. 

Chia Seed Jam Recipe Video

While this recipe is easy to make, it always helps to watch a quick tutorial video. Give it a watch below!

Chia seed jam in a container next to fresh strawberries.

Easy Chia Seed Jam Recipe

4.99 from 56 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 12
Author: Lisa Bryan


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 fresh fruit, strawberries, blueberries, raspberries, etc.
  • 2 tablespoons maple syrup
  • 2 tablespoons chia seeds
  • 1 teaspoon lemon juice


  • If using strawberries, nectarines, apricots, etc., slice them into small pieces. No need to do anything to small berries.
  • In a pot on medium heat, add the fruit, maple syrup and lemon juice. Simmer for 5-7 minutes, using your spoon to help the fruit break down.
  • Use a potato masher or immersion 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.

Lisa’s Tips

  • You can use black or white chia seeds in this recipe, just make sure they’re fresh. This is the brand that I use.


Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 49mg | Fiber: 1g | Sugar: 6g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: chia seed jam, chia seed jam recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally published November 2016, but updated to include new information.

You May Also Like

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. Hi Amy – Yes, you can freeze it! Just make sure to store in a freezer-safe, airtight container.

  1. I am always looking for new ways to incorporate chia seeds into my diet and this recipe is a Winner!! I made a mixture of strawberries and blueberries. It is great on toast, mixed in with oatmeal, or even on top of ice cream! So healthy and delicious!!!5 stars

  2. Super easy to make, just frozen fruit, chia seeds and a bit of maple syrup. Feels good to know I’m making a healthy sweet treat.5 stars

  3. Hi,
    How long will this keep for? I am used to making jams by sterilizing jars etc. I imagine it gets used before it goes off because it’s more useful than jam.
    Thank you

  4. I have made this with Raspberries, it’s good, healthy, and tasty. No sugar just the natural fruit.
    Thank You Lisa!!
    In-Joy (a play on words) but goes a long way.
    Dohn5 stars

  5. So in love with this recipe!!! My kids and other adults are loving my pbj homemade uncrustasbles with this homemade jam!! Thank you so much!! This is such a money saver as we love pbj sandwiches for quick grab-and-go’s. I do double the chia seed which I love. It makes the jam nice and thick and so easy to spread, not to mention the nutritional value. I have made it with strawberries, blueberries, and made it with raspberries yesterday. Thank you again!!!5 stars

  6. This recipe was SO easy to make (to the point where I was wondering if I missed something – shouldn’t a jam be harder than that??) – and OH MY, I could (and perhaps did) eat it by the spoonful. So very delicious! I enjoyed mixing it in with Greek yoghurt, and, as previously stated, just straight from the jar :)5 stars

  7. Amazing recipe! For my 100th time makeing this I would like to try using MANGO from my tree. Do you think mango will work? Any suggestions?
    Thank you.

  8. The first time I made this recipe, it was delicious! I want to make this again, but instead use honey or other sugar alternatives (i.e. stevia, erythritol, monk fruit, yacon syrup, etc.). Would any of those work?

  9. I made this a few days ago. (I also make a fig jam using chia seeds.) This strawberry jam did not thicken up after adding the chia seeds just before placing in jars or overnight in the refrigerator. However, my fig jam thickens with chia seeds when I add the seeds about the last  2 minutes of cooking. Thus, I recommend adding the chia seeds in the last 2 minutes of cooking so the jam will thicken/not be runny like syrup. Jam has nice color and will work on French toast or pancakes. Maybe I’ll try making muffins with it in the batter. Thx, this helped me use up about 3# of strawberries.

  10. Delicious, quick & easy!  Used strawberries & followed the exact recipe. Thank you Lisa! Love your content & recipes. 

  11. It turned out well. I had a 12 ounce bag of frozen fruit, so it was a slightly smaller batch (I adjusted the other ingredients). Perhaps because of the smaller volume, the immersion blender splattered a little. Next time I would probably blend it for a few seconds in my Vitamix or use a masher. Also, it’s a lot for a week. I am going to freeze half. I figure if chia pudding freezes, this should too.4 stars

  12. Lisa, in the tips section you mention to make sure to use fresh Chia seeds. What constitutes fresh?

    Thanks for all the great recipes including this one.

    1. As long as they are not super old, they should be fine! Usually, if they’re too old or a bad batch, they won’t gel up properly.

  13. I’ve made this twice. First time with just fresh blueberries. Second time with blueberries and raspberries. Both times delicious. Thank you for a great recipe. :)5 stars

      1. Chia seed jam will last about one week in the fridge if stored in a sealed container.

  14. can i add a jalepeno or two to this jam? If so, what’s the best way to incorporate them? seeds only? I love strawberry jalepeno jam and this reciepe looks incredible!

  15. Yum!! I made this and it’s amazing! Do you by any chance know what the serving size would be for the nutritional information you have provided? 5 stars

    1. You don’t have to, but if you want to mimic regular jam you buy at the store, it’s best to add a bit of sugar to help sweeten it up.

  16. Have just made this using frozen blueberries, nice on toast and will use it in my overnight oats in place of frozen. 5 stars

  17. I made this chia seed jam using frozen organic strawberries. It is delicious! I served it over plain greek yogurt. Usually I add some honey to sweeten the yogurt but with this jam, it isn’t necessary! This is going into my regular rotation.5 stars

  18. Hi Lisa!
    I tried your recipe and now we have our fav jam in family. Cannot imagine eating store-bought jams now:) my strawberries were more watery, so I added one more teaspoon of seeds. so fantastic to feel amazing flavour of fruit itself, not just sugar. Also texture was very nice. Gonna try with other fruits and their combinations. 5 stars

    1. Happy to hear you enjoyed this chia seed jam Sam! Definitely so much better than store-bought versions :)

  19. Hi Lisa I made this today and used an immersion blender to purée the fruit.It still looked a bit watery after adding the chia seeds so I’m hoping it thickens up in the fridge if not I’ll add some more next time.I just wanted to ask as you answered on a few comments that it was ok to freeze but then I noticed on another one that you answered it’s best to keep it in the fridge so I was just looking for some clarification on this thanks x

  20. I make this jam regularly. I don’t buy jam anymore and this is all I let my kids eat at home when it comes to jam. So good! Lisa, you’re amazing.5 stars

    1. Hi Daisy – oh, that’s great! So wonderful to hear. It’s such a great jam replacement, isn’t it? Enjoy!

    2. In making blackberries jam using chia seeds about how much sugar or honey will I need for 2 gallon bags of frozen blackberries off of my blackberries bush?

  21. I bought some very ripe punnets that were on sale. I wasn’t sure if we would get through this much jam so I followed your directions to the point before adding the chia seed and then placed it into the freezer cubes that hold about 2 Tablespoon each. I thought I’ll add a bit of chia the night before as we needed. Well, it’s great. You can actually taste the fruit and not the sugar. I use the chia-ed version on toast. The non chia-ed version I put on your recipe for Chia pudding as well as the sauce for yoghurt and nut milk panna cotta.5 stars

    1. Hi Cherylynn – Unfortunately I don’t have a link for that one! But I’ll be sure to see if I can find a similar one.

  22. I have seen this recipes on the internet everywhere but I was kind of  skeptical about it but I have follows your recipe a lot so I trust you ! and I gave it a go with reduced maple syrup . My toddler loves it that he just eats this jam on its own. He absolutely loves it and he said “jam, jam please” i wish he never found out what commercial jams are which can quiet unhealthy, thank you Lisa:) 5 stars

    1. I’m glad you finally got around to trying this homemade jam! Looks like this is what you’ll need to make now instead of store-bought versions :)

  23. I am super excited to make this! How does it fair when frozen? I’m hoping to make some and freeze some. Thank you!

  24. So delicious! Added it to my oatmeal this morning. I used honey since I didn’t have maple syrup. I don’t think I’ll ever go back to store bought jam. 5 stars

  25. If you’re considering making this jam, MAKE THIS JAM!!! It is SO easy and the flavors are delicious. It’s shocking how you can get such good flavor from so few ingredients. Thank you Lisa for this awesome recipe, it’s fantastic!!5 stars

  26. This is a super quick and easy way to make some delicious homemade jam. The flavor definitely depends on the fruit that you use – if you use quality flavorful strawberries then you will get a strong jam, but if you’re using bad strawberries then then jam won’t be as good5 stars