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 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!

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.

Easy Chia Seed Jam Recipe

4.98 from 48 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 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.

Recipe Video


  • 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
©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.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

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

Leave a Comment

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

Recipe Rating

Your email address will not be published.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

172 comments on “How to Make Chia Seed Jam”

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

  2. Can you make this without cooking the fruit, but just purreeing it?

  3. 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

  4. 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.

    • 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.

  5. Hi! I have a question: Can I use frozen fruit for this recipe?

  6. Can I use apples?

  7. Hi Lisa!
    Can I use frozen berries for this recipe?
    Thank you!

  8. 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

  9. Can this jam be frozen?

  10. 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!

  11. Yum! Loved this recipe. :)5 stars

  12. Easy to make and takes delicious !5 stars

  13. 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

  14. Do you know if you can store Chia Jam long-term? Pollianne

  15. I’ve made chia seed jam before, but never added lemon juice. Why should we add lemon juice?

  16. Do you have to add sweetener? Since fruit is already sweet?

    • 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.

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

  18. Hi,

    Has anyone tried this with ground chia seeds?
    Wondering what the texture is like.

  19. 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

  20. Wondering if this can be frozen?

  21. How long can chia jam last in the refrigerator and can it be frozen? Thank you!

  22. How many grams of jam would you yield out of this recipe?5 stars

  23. 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

  24. 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

  25. 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

  26. 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

  27. I love your spice rack behind you in the video. Do you have a link where you could get one? Thank you!

    • 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.

  28. Made this with raspberries for my overnight oats. Easy and soooo delicious!5 stars

  29. 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

    • 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 :)

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

  31. 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

  32. 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

  33. Can you use frozen berries for the chia seed jam?

  34. 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