Chia jam is so quick and easy to make, I’m scratching my head wondering what took me so long to make it! This version is naturally sweetened with a touch of maple syrup and whipped up in under 5 minutes (not including setting time): that’s my kinda…well, jam!
Mother Nature sure hit it out of the park when she invented chia seeds. Is there anything these little things can’t do? Chia seeds are SO healthy and versatile! They are a good source of fibre, plant-based protein and omega-3 fats called ALA (alpha-linolenic acid)… in fact it is the highest out of any of the seeds and nuts (including hemp, flax etc). We throw them in everything that we can including using them as a sub for eggs in baking (for each egg, just mix 1 tablespoon of ground chia seeds with 2 1/2 tablespoons of water and let it sit for 5 minutes before using). They act like little sponges, soaking up liquid and thickening it up through a gel-like action.
I’ve always wanted to make chia jam but just never got around to it… if you have 3 minutes to spare and a few simple ingredients you can make this and leave it to work it’s magic in the fridge! I’m borderline allergic to canning (I’m sure I’ll eat my words one day): with two busy kids and everything else it just never seems to be a realistic thing for me to tackle?
You can use any sweetener you like including sugar if you prefer but I wanted to see how it tasted using maple syrup; we loved it! Speaking of the sweet factor, you can add as much or as little of the maple syrup as you wish to get the sweetness you like, everyone is different! You can also make it thicker if that’s your jam (no pun intended) by adding an additional tablespoon of chia seeds. I tried it with a bunch of different kinds of fruit but preferred the look of the ones that already contained seeds as you otherwise see the chia seeds. We put this on toast, fresh baked biscuits or ice cream. Ohh, but pancakes would be good too! Any other creative ideas for using chia jam?
Chia Jam
Quick, simple and wholesome chia jam that is naturally sweetened with a touch of maple syrup and can be whipped up in under 5 minutes with zero canning!
Ingredients
- 2 cups ripe berries (strawberries, blackberries or raspberries work best)
- 2-4 tablespoons maple syrup or sugar (to taste)
- 2 tablespoons black chia seeds
Instructions
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Place the fruit in a medium bowl and mash it with the back of a fork until it is broken down.
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Stir in the maple syrup and chia seeds until well incorporated and refrigerate for 4-6 hours or overnight before serving. Will keep covered in the fridge for up to 2 weeks.
I made this as a strawberry 🍓 jam this summer but used honey instead of maple syrup. Once in a while I’ll add some into my morning smoothie and it’s delicious!
Amazing thanks for sharing Amanda!
Made your chia jam using raspberries from our garden. It’s absolutely delicious and so much healthier than jam packed with sugar. I had it over banana & egg Pancakes, it was perfect!
Thank you for the feedback Cindy that sounds delicious! Have a great day:) Tori
Hi Tori! Do you think I could sterilize my pots to keep the jam over the winter season?
Hi Roxane, you would need to process the jam (can it) or I would try freezing it!
Can you use frozen berries and thaw them? Or will that be too mushy? Thanks! 🙂
Yes that should work great Kelly!
Making it only with berries and rather not putting other fruits makes this jam more delicious I have tried this at home and now I feel everyone should try it once because it has a good taste.and it is very easy to make.
Thanks for the comment glad you like it!
Can I use white chia seeds ?
Hi Lisa, yes that should work!
I had loved this recipe! I didn’t have all the ingredients last time so I tried some adjustments: honey instead of sugar and hemp hearts instead of chia seeds. Still delicious and a little less liquid 🙂
I used defrosted raspberries…..super easy to mush up and the jam was AMAZING!! It will be on repeat in our house!
We love this recipe for raspberries and blueberries!
Do you think it would work with red currants or would we need to simmer the currants first?
Thanks for the great recipe!
Hey Michelle! I am not entirely sure as I have not tested with it but it of course worth a try! Let me know how it turns out! xx Tori