Homemade Chia Seed Jam

A Few Words…

20 minutes. That’s all it took to make this delicious jam!

When I was a little girl I used to add jam to my cereal. It’s true! And in those days whole grain, sugar free cereals were non existent, so you can imagine how sweet the jam made my cereal.

How times have changed. Now my breakfast cereals are either steel cut oats or oatmeal topped with chopped nuts or fresh fruit or a healthy multigrain cereal with unsweetened vanilla almond milk. Although jam doesn’t belong in my cereal now, I still love it with peanut butter on toast, in plain yogurt or mixed into cottage cheese.

This jam is so yummy and easy to make, that I make a batch every other week!

Homemade Chia Seed Jam

Print This Recipe Print This Recipe

Yield: 1 cup

  • 3 cups fresh or frozen berries - I used frozen raspberries, blackberries and blueberries, but I love using frozen dark cherries or wild berries!
  • 3-4 tbs. pure maple syrup
  • 2 tbs. chia seeds

In a medium-sized pot, bring the frozen berries and maple syrup to a low boil. Stir frequently and reduce heat to low and simmer for about 5 minutes. Lightly mash the fruit with a fork, leaving some for texture.

Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens, about 15 minutes. Stir frequently so it doesn’t stick to the pot.

Once the jam is thick, remove from heat and let cool. Store in small Mason or other glass jar containers.

I usually use a big frozen bag of fruit and depending on how much liquid there is, I add another tablespoon of chia seeds. Use your judgment.