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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!

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 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!

More Chia Seed Recipes

From sweet to savory recipes, chia seeds can do amazing things.

Chia seed jam in a container next to fresh strawberries.
5 from 20 votes

Easy Chia Seed Jam Recipe

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 12
Author: Lisa Bryan
Print Recipe Pin Recipe
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.

Ingredients

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

Instructions

  • 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.

Nutrition

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 jam, chia seed jam recipe
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Recipe originally published November 2016, but updated to include new information.

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65 comments on “How to Make Chia Seed Jam”

  1. You’re so awesome!! I love watching your videos! Have a great Memorial Day weekend Lisa!! 
    Xoxo
    Michelle Sims
    Rochester NY

  2. Love this chia seed jam it’s delicious! So easy to make and loved how helpful your video was too! 

  3. I love this!! My kids enjoyed this too!

    • Wonderful! Definitely perfect for a kid-friendly spread that’s filled with nutrients!

    • The store bought fruit jams are always too sweet for me. This recipe has the perfect balance of sweetness and so simple to make! I love it! Thanks Lisa for sharing this healthy and delicious recipe!

      Love,
      Ada
      Astoria, NY

  4. Love this healthy jam alternative! Chia is soooo healthy and filling too. This would turn toast into a filling meal! Love it.

  5. Love that you added chia seeds for extra fiber! Love that I can enjoy a guilt-free jam because I can choose the sweetener I want that’s not overly sweet! And how can you go wrong with 4 ingredients!!! Such a winner!

  6. This sounds so good. I love making my own jam so I know what’s in it. Never thought to use chia seeds but I will now for sure. Thank you for sharing.

  7. Looks great!! Definetely will make it. I thinking on using it as a cheesecake topping :)

  8. Oh man, I cannot believe how delicious this recipe is! I added some raspberries in because I was slightly low on strawberries and the flavor combination is great. This will be my go-to recipe, it is so flavorful yet simple. Thank you Lisa :-)

  9. I made this jam today with blueberries and it was so super easy and the result is very tasty, best jam I ever had ☺ and it’s unbelievable how sweet and tasty it is without any added sugar. Thank you again, I’m hooked on your blog, cooking every day something new from you and it works ❤️

    • Hi Barbora- Wonderful! I’m so glad you loved this chia seed jam. It’s the best for using as a spread on any baked goods. And, I’m glad you’re enjoying all my recipes as well – can’t wait to show you tons more healthy recipes :)

      • I made this jam two more times now, the last time with raspberries! I am never going to buy any other jam :)

  10. What if I want to make several jars of chia seed jam, do I need to do a water bath (as in canning)?
     Thanks
      Liz

    • Hi Liz – I haven’t preserved any of my chia jam as it’s so easy to make on the fly. But yes, I imagine you would do it the same way as you would with canning, in a hot water bath.

  11. I can’t believe how easy this is to make, and how delicious it is!! I tend to use raspberries and blueberries mixed together as my pound of fruit (takes away the need to do the cutting lol). I’ve made it twice so far. It’s done in minutes, and then I can put it on biscuits, toast, or whatever! I love knowing exactly what’s in it! 

    • Hi Darlinda – This definitely is one of my favorite ways to make jam, especially with leftover fruits! Glad you enjoyed this recipe and have been using it for multiple purposes.

  12. Super easy recipe. I had some frozen blueberries that I used and it was a little more liquid as I defrosted them in the pan. Still thickened up nicely. 

  13. The concept of Chia Jam is Exciting to me!
    I make a dark rye bread with seeds I eat every morning with marmalade but I have gone low sugar and I’m trying to find a marmalade option that is low sugar do you think it would be possible to make Chia jam as a marmalade? If so do you think there’s any way I could make it with Stevia?

    Any ideas would be lovely 😊 

    Thank you for your wonderful YouTube videos and this beautiful website. You and the spaces you’ve created are an island of inspiration, peace and Serenity in this world thank you 🙏 

    • Hi Arlene – I’m so happy you’re loving all my recipes and YouTube videos! I think you could definitely make a marmalade chia jam. And yes, you could sweeten with stevia as well. It’s really quite a flexible recipe. Enjoy!

  14. Can this jam be canned?

  15. 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.

  16. 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. :)

  17. 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! ???

  18. 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!

  19. 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!

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

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

  22. 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.

  23. 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.

  24. Have you ever tried canning this?

  25.  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. :(

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

  27. 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.

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

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  30. 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!

  31. 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 :)