Chia Seed Jam (in 10 minutes!)

Most people are familiar with chia seeds’ amazing thickening ability thanks to the popularity of chia seed pudding. But did you know you can use these seeds to thicken jam, too?

I originally needed this recipe while working on almond flour thumbprint cookies. I wanted a jam that was naturally sweetened with maple syrup, but I didn’t want to run to the store to buy pectin. Luckily, chia seeds make an easy swap!

With just 10 minutes of effort, you can make delicious chia jam from scratch. I think it’s easiest when you start with a bag of frozen fruit (so you can just pour it into the pot), but you can also customize it with any fruit you have on hand.

⭐⭐⭐⭐⭐ Featured Review

“I used a mixture of raspberries, blackberries and strawberries. This is so good! I don’t ever need to buy jam again.” – Madeline

Chia Seed Jam Recipe Ingredients

• Chia Seeds. These come in white or black, and either option will work for this recipe. Do be sure to check the expiration date if they’ve been sitting in your pantry for a while; seeds can go rancid and don’t taste good when they do. Store chia seeds in your fridge for the longest shelf life.
• Maple Syrup. This natural sweetener pairs perfectly with most fruits, but you can also use honey if you prefer. I like to start with 2 tablespoons of maple syrup for a not-too-sweet jam, but add an extra one if you want it to taste more like store-bought jelly.
• Fresh or Frozen Fruit. I almost always make chia seed jam with frozen fruit, because it’s already washed, chopped, and peeled for you. So easy! However, you can use fresh fruit if you prefer.
• Lemon Juice. This is an optional ingredient and is only needed in some cases. For example, raspberries are already tart and don’t need lemon juice. But strawberries, blueberries, and peaches will all benefit from a squeeze of lemon juice added to the jam. (Lemon is also a source of pectin, for extra thickening power.)

How to Make Jam with Chia Seeds

Step 1:

In a small saucepan, combine the chopped (or frozen) fruit and two tablespoons of maple syrup. Use 3 tablespoons of maple syrup for a sweeter jam that tastes like store-bought jelly.

Place the pan on the stove top over medium-high heat and bring the liquid to a simmer. Even though we don’t add water to this recipe, the fruit will start to release liquid quickly as it heats up.

Step 2:

Bring the fruit mixture to a full boil; it should bubble vigorously! Stir often and let it simmer until it looks slightly thickened, about 5 to 7 minutes. Mash the fruit with a fork as you stir, to help it break down.

When making homemade jam, you’re in charge of the texture. Leave some berries whole if you like a slightly chunky jam, or continue mashing for a smoother option.

Note: Don’t ever boil fruit for more than 15 minutes, or the pectin it naturally contains might break down and stop helping thicken the jam. I learned this tip from making fresh cranberry sauce.

Step 3:

When the fruit mixture has thickened slightly on the stove, remove the pan from the heat and stir in the chia seeds. The mixture might look a little runny and juicy at first, but it will thicken up significantly when you let it chill in the fridge.

Once the jam has chilled for at least 4 hours, it’s ready to use. Keep it chilled in the fridge and enjoy it chilled on your favorite toast, in a PB&J sandwich, in bars and cookies, or over oatmeal.

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If you try this chia seed jam recipe, please leave a comment and star rating below to let me know how you like it.