Chia Seed Jam

April 21, 2022

Yield 1 1/2 Cups

This is an ideal recipe for when fresh berries are in season. However, if you want berry jam in the winter, frozen berries work just as well. The chia seeds in this recipe help to create the jelly-like consistency of the jam, while adding protein, fiber and omega-3 fatty acids. Most berries are naturally sweet, so you really don’t even need to add any sort of sweetener to this jam. But if your berries are a bit on the sour side, you can add some maple syrup. There are no preservatives in chia seed jam, so it is best consumed within a week. 


  • 2 cups strawberries, raspberries or blueberries, fresh or frozen
  • 2 tablespoons chia or seeds
  • 2-3 tablespoons maple syrup, optional
  • 1 teaspoon lemon juice, optional
  • Water as needed

Directions If using fresh berries wash and hull the strawberries, check blueberries for stems. Thaw frozen berries. Chop berries if they’re large. Place chopped berries, chia seeds and maple syrup and lemon juice, if using, into a blender, food processor or deep mixing bowl. 

Use a handheld immersion blender or blend on high speed until preferred jam consistency is obtained. Add water one tablespoon at a time as needed if the jam is too thick. Pour the berry mixture into a small saucepan and heat over medium heat until the jam comes to a boil. Reduce the heat to low and simmer for 5-7 minutes, or until the jam starts to thicken.

Remove from heat and immediately pour into a clean jar or container. 

Allow the jam to cool completely and then store in the fridge for up to one week.