Chia Seed Jam is a quick, easy, fresh alternative to traditional fruit jam that doesn’t require very much sugar or a long cooking process. Chia seeds naturally absorb liquid and form a gel as they sit, so when they’re stirred into mashed berries, they thicken all of those flavorful juices into a perfectly spoonable jammy sauce. Because you don’t need sugar to create a sticky consistency, the flavor stays super fruit-forward and you can add small amount of sweetener to enhance it (my favorite is a drizzle of pure maple syrup). At our house, we love keeping a jar in the fridge to swirl into yogurt, spoon over oatmeal, spread on toast, and even dollop on ice cream!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Fruit – You can use fresh or frozen fruit. It’s incredibly flexible! My go-to is frozen wild blueberries (wild blueberries are smaller and more flavorful than standard blueberries). For this batch in the photos I’m combining frozen wild blueberries with some fresh mixed berries.
- Orange (or Lemon) – I like a splash of citrus in mine so I use the juice from an orange (or a little clemintine/cutie is often the perfect amount.)
- Chia Seeds – this is the magic ingredient that makes the fruit gel together like a jam.
- Pure Maple Syrup – depending on the sweetness of the fruit, you’ll want a little sweetener. You can really use anything you like. I prefer pure maple syrup or honey. You could also use sugar (it doesn’t take much) or a calorie-free sweetener of your choice, like monk fruit powder.
How to Make Easy Chia Seed Jam
- Place fresh or frozen fruit in a small pot on the stove top. (See FAQ’s below for information about making this without cooking!)
- As it heats, mash the fruit- my favorite tool for this is a silicone smasher! The fruit will release juices. You can make your jam as smooth or chunky as you like at this point,
- Once the fruit releases enough liquid for the mixture to start simmering, turn heat to a low simmer and cook for 3-5 minutes.
- Remove from heat and stir in your sweetener, citrus juice, and chia seeds.
- Set aside and let the chia work its magic, once cool, store in a sealed container in the fridge. When you’re ready to use it, you can add more liquid if you’d like to loosen the consistency.
Storing and Other Tips
- Store in a sealed container in the fridge.
- Feel free to combine a variety of fruits.
- You can also use a mixture of fresh and frozen fruits.
- In finished jam, the chia seeds appear similarly to berry seeds, adding a slight texture.
Some ways to use chia seed jam
- Swirl into yogurt bowls.
- Top overnight oats.
- Spread on pancakes or waffles.
- Spread on toast (I love it with cream cheese on toast!)
- Dollop over cottage cheese.
- Make a PB&J.
- Use it as a sauce on ice cream.
Frequently Asked Questions
Yes. Fresh or frozen fruit both work well. Frozen wild blueberries are my favorite because they have concentrated blueberry flavor, beautiful color, and release plenty of juice as they cook.
Raspberries, strawberries, blackberries, cherries, peaches, and mixed berries are all good options. Because fruits vary in how much liquid they release, you may need to adjust the chia slightly.
Yes, basil seeds can be used in place of chia seeds because they also absorb liquid and form a gel. I’ve tried both and will say I do prefer the finished product with chia. Basil seeds typically gel more quickly and develop a thicker outer coating, so the finished jam may have a slightly different texture. I recommend starting with a little less basil seed than the amount of chia called for, then adding more if needed after the jam has had a few minutes to thicken.
Yes! A mini food processor or blender works great.
No, actually! I like to cook mine because I like how it breaks down the fruit, and depending on how juicy it is, it’s sometimes nice to evaporate a bit. But you can absolutely just mash up fresh fruit and add the chia seeds and the rest of the ingredients and it will gel up just the same.
Easy Chia Seed Jam
Ingredients
- 2 cups Fruit, fresh or frozen frozen wild blueberries are my go-to
- 1 tablespoon juice from an orange or sub lemon
- 1 tablespoon pure maple syrup or sweetener of choice
- 2 tablespoons chia seeds
Instructions
- Add the frozen blueberries to a small saucepan over medium heat. Cook, stirring occasionally and mashing to your desired consistency, until the berries have released their juices and are simmering, about 5 minutes.
- Remove from heat and stir in the orange juice, maple syrup, and chia seeds.
- Let sit for about 15 minutes, stirring occasionally, until the chica seeds absorb the liquid and the mixture thickens. If needed, you can add more sweetener to taste.
- Transfer to a covered container and refrigerate, The jam will continue to thicken as it chills. Feel free to add a little more orange juice or water to thin out consistency, if needed.
Questions & Reviews
This is a fantastic recipe; fiber plus fruit and low sugar! I used fresh figs and overripe plums, didn’t even peel them and it was delicious. Mixed it into plain yogurt and cottage cheese for a protein fiber filled breakfast. ❤️
Does this freeze well? I have tons of raspberries to use up and I am wondering if I can put this in pint jars and throw it in the freezer.
Sara, I know you are up in huckleberry country. Have you tried this with them yet?
Oh man, I wish! That would be so good. It’s hard to find fresh huckleberries to buy around here- you’ve got to go forage haha.
You can actually skip the cooking part, too! Just blend fresh fruit with the chia seed and whatever sweetener you want. I also make this weekly, and have never cooked it. So there’s options!
YES! I should have included that info in the post- I’ll add it!