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 mins
Cook Time: 10 mins
Total Time: 15 mins
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
©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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169 comments on “How to Make Chia Seed Jam”

  1. This is such an easy recipe! I didn’t have fresh berries, so I used frozen ones, but it still worked! You just need to cook a bit longer, for the berries to soften up. Thanks Lisa!5 stars

  2. Kids loved it! Used raspberries5 stars

  3. What is the size of one serving?

  4. It can out perfect. I used monk fruit sugar to my strawberries but didn’t even need to add any sugar/ maple syrup/ monk fruit to my blueberry jam. I did add 1 tablespoon of flaxseed to the jams as it adds no taste but adds in some protein.5 stars

  5. Chia seed for the thick consistency is a genius idea!! I love this!

    How long does this jam last in the fridge?5 stars

  6. Is this jam, once prepared, freezable – thank you

  7. Lisa, would it be ok to use frozen raspberries or blueberries in this recipe instead of fresh?

  8. Hello! May I ask what pot you are using here?

    Thank you 😊

  9. Really good. I used raw honey, 1 tbsp. It actually was a little more tart than sweet. Next time will use the 2 tbsp of syrup or honey.5 stars

  10. Really easy to make. Your initial instructions say to turn off the heat and simmer for 5-7 minutes. I followed the video. Very tasty and easy.5 stars

  11. Beautiful. It could be used on a Candida cleanse too if the sugar is omitted as you mentioned. I am looking forward to trying it.

  12. Hey this should also have protein right ? From the chia seeds ?

    • Yes, there’s 4 grams of protein in 2 tablespoons of chia seeds. But these calculations are based on 12 servings, so there’s less than 1 gram of protein per serving, which is why it’s not showing.

  13. We do not have frozen blueberries nor fresh blueberries here. What do you think if I use dried blueberries in this recipe and how much should I put the dried blueberries for this recipe? Thank you


  15. Absolutely magical!
    This jam comes together in minutes. I will NEVER make the “classic jam” again. I used wild blueberries, reduced raw organic honey to 1 tablespoon (because…I can heehee), and used lime because I didn’t have lemom. We love this jam and will definitely be making it again (I am currently on my 3rd batch within 2 weeks).
    I HIGHLY RECOMMEND!!!!5 stars

    • Hi Darline- So happy to hear you loved this chia seed jam! It definitely gives store-bought jam a run for their money :)

  16. Love, love, love <3 ….. does this freeze well? 5 stars

  17. so good, I’m going to make it with nectarines tonight!!5 stars

  18. I made the strawberry chia seed jam and the whole family loved it! The kids even requested it over store-bought jelly. Thank you so much for sharing!5 stars

    • Hi Jennifer- Wonderful! Happy to hear the kids are enjoying this homemade version!

      • I’m thinking of trying grape jelly – have you tried this with grapes? I assume the cooking process would be the same?

      • I haven’t tried this with grapes yet, but yes you can try cooking it the same way!

  19. Thank you for sharing this lovely recipe, keep sharing.

  20. You’re so awesome!! I love watching your videos! Have a great Memorial Day weekend Lisa!! 
    Michelle Sims
    Rochester NY5 stars

  21. Love this chia seed jam it’s delicious! So easy to make and loved how helpful your video was too! 5 stars

  22. I love this!! My kids enjoyed this too!5 stars

    • 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!

      Astoria, NY5 stars

  23. Love this healthy jam alternative! Chia is soooo healthy and filling too. This would turn toast into a filling meal! Love it.5 stars

  24. 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!5 stars

  25. 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.5 stars

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

  27. 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 :-)5 stars

  28. 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 ❤️5 stars

    • 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 :)5 stars

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

    • 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.

  30. 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! 5 stars

    • 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.

  31. 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. 5 stars

  32. 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 🙏 5 stars

    • 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!

  33. Can this jam be canned?

  34. 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.5 stars

  35. 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. :)

  36. 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! ???5 stars

  37. 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!5 stars

  38. 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!5 stars

  39. This wasn’t as hard as I thought it would be. I love strawberries too.5 stars

  40. Love to put a layer of this in my parfaits!5 stars

  41. 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.5 stars

  42. 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.

  43. Have you ever tried canning this?

  44.  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. :(

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

  46. 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.

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

  48. Pingback: How to Make Crispy Kale Chips - Downshiftology

  49. 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!

  50. 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 :)