How to Make Chia Seed Jam
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!
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.
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.
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.
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.
- Use it as a layer in my vanilla bean cassava flour crepes or a turkey sandwich
- Spread it onto zucchini bread, banana bread or gluten-free toast
- Dollop onto pancakes or waffles
- Swirl it into yogurt, porridge, or oatmeal
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!
More Chia Seed Recipes
From sweet to savory recipes, chia seeds can do amazing things.
Easy Chia Seed Jam Recipe
- 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.
- You can use black or white chia seeds in this recipe, just make sure they’re fresh. This is the brand that I use.
Recipe originally published November 2016, but updated to include new information.