Find out how to make chia seed jam with any berry! Strawberry, blueberry, blackberry, or raspberry jam is a deliciously healthy spread for toast, pancakes, or waffles. This chia jam recipe requires just 3 simple ingredients and has no refined sugar.
If you’ve been here long, you know I’m a fan of seeds, and one of my favorites is the chia seed. I’ve already shared Chocolate Chia Pudding, Berry Chia Pudding Cups, Peanut Butter Muffins with Chia Seeds, and Cookies with Chia Seeds!
Another favorite use for chia seeds is chia jam. Chia seed jam is easy to make with any berry, naturally sweetened, and packed with antioxidants. I use it instead of syrup on pancakes and waffles, to add natural sweetness to yogurt and other breakfast bowls, and of course on toast. I’ve used store-bought chia jam in the past, and am here to tell you that homemade is so much better, whether you use fresh or frozen berries. Unlike traditional jam recipes, this one uses no refined sugar. This easy chia jam recipe is packed with antioxidants and Omega-3s.
How to Make Chia Seed Jam
Just two ingredients are required to make berry chia jam: chia seeds and berries! I like to add a splash of orange juice to help the berries break down. If your garden is bursting with strawberries, or you have more blueberries than you can eat before they spoil, chia jam is a great option. If you’d like a less expensive method, frozen berries work just as well and are available year round. I tested this chia seed jam recipe with strawberries, blueberries, and raspberries. I’ll tell you my favorite at the end. Simmer the berries in a small saucepan over medium heat until they have broken down and simmer. Stir in the chia seeds and remove from the heat. Chia jam often doesn’t need any sweetener, but if it does, add some maple syrup or organic liquid stevia to taste.
Blueberry Chia Jam
For this test I used organic wild blueberries (the tiny ones) from the Trader Joe’s freezer aisle. The skins didn’t break down as easily as the raspberries and strawberries did.
So I popped them in the blender and that solved the problem entirely. You usually don’t need to blend your chia jam, especially with softer fruit like raspberries.
How to Make Raw Chia Jam
If you don’t like the idea of heating your beautiful berries, I hear you. Skip the saucepan and add the berries directly to the blender with the orange juice. Stir in the chia seeds, wait for it to set up for about 10 minutes, then stir again and refrigerate. The chia seeds will thicken the jam.
Pour your freshly made chia jam into a jar or jars. Beautiful Weck Jars are my favorite. You can find them at World Market or on Amazon (this is an affiliate link, which means I earn a little money if you shop through it).
How to Use Chia Jam
How to use jam might be a silly question, but there are so many uses beyond just toast! Here are some ideas:
- Use it to sweeten yogurt and granola bowls
- Use instead of syrup on Vegan Banana Pancakes and waffles
- Blend into smoothies and use on top of smoothie bowls
- Make the best PB&J
- Top a Breakfast Quinoa Bowl
- Spread on my Peanut Butter Muffins
- Make Thumbprint Cookies
For years I have avoided fruit jams because they often have so much added sugar. With my fridge stocked with this healthy chia jam, though I’m back to enjoying it! So, which chia jam flavor was my favorite? Raspberry chia jam was the winner for me. The seedy texture doesn’t seem out of place as they blend in with the raspberry seeds.
- 12 oz. fresh or frozen blueberries, strawberries, raspberries, or blackberries (about 3 cups)
- 3 tablespoons orange juice
- 3 tablespoons chia seeds
- 1 tablespoon maple syrup (optional)
- Place the berries and orange juice in a small saucepan over medium heat. Bring to a simmer and use a wooden spoon to mash and help break down the berries, about 3-5 minutes. Once the berries have broken down, stir in the chia seeds. Remove from heat and transfer to a glass storage container. Let cool to room temperature. Taste and sweeten to taste. Refrigerate until ready to use.
This is not a canning recipe and is meant to be stored in the refrigerator. Nutrition information is approximate and calculated by a third party site. I am not a nutritionist and can't guarantee accuracy. If your health depends on nutrition information, please calculate again.
Nutrition Information:Yield: 2 Serving Size: 1/10 recipe
Amount Per Serving: Calories: 72Cholesterol: 0mgCarbohydrates: 11gFiber: 4gSugar: 5gProtein: 2g