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 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
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
Recipe originally published November 2016, but updated to include new information.
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
Hi Catherine – yes, you can freeze this jam!
Had it this morning Lisa absolutely delicious but I’ll add more seeds the next time x
Glad you enjoyed this chia seed recipe!
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.
Hi Daisy – oh, that’s great! So wonderful to hear. It’s such a great jam replacement, isn’t it? Enjoy!
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.
Glad this recipe was a success Asuka! :)
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.
Made this with raspberries for my overnight oats. Easy and soooo delicious!
It tastes so delicious swirled into your overnight oats :)
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:)
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 :)
I am super excited to make this! How does it fair when frozen? I’m hoping to make some and freeze some. Thank you!
It’s best to store this in the fridge versus freezer. It will last about one week in the fridge!
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.
Homemade chia jam is the best! Glad you love it Amy :)
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!!
Can you use frozen berries for the chia seed jam?
Yes you can!
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 good