Chia seed jam is super quick and easy to make. It’s raw, thickened with chia seeds, and doesn’t rely on pectin or a ton of sugar to set. Not only is it vegan and paleo (as most regular jams are) but it’s also raw, sugar-free, keto friendly.
I have been making 1-ingredient jam from dried fruit for years. It’s hands down the easiest and possibly quickest jam you can ever make.
However, this summer I’ve picked a lot of raspberries and blackberries. Every year in late summer, whenever I go for a walk or bike ride, I remember to take with me a rigid glass Tupperware container with a well-fitting lid and a long-sleeved shirt. The container is so that I can pick the blackberries and raspberries that grow in wild profusion in the parks and woods near my home. The long sleeves are to protect my arms from the vicious thorns that guard the fruit.
Wherever you live, the chances are good that there are wild blackberries growing somewhere nearby. They’re a remarkably resilient plant, and you can find them growing in many unexpected places – along paths, roadside verges, river banks … the most prolific blackberry-picking spots I know are in forest edges.
Everyone in my family LOVES berries, but you can get tired of them pretty quickly – especially if, like me, you harvest them in fairly large quantities while they’re in season. Most of the berries that I pick end up getting cooked in some way. I always freeze a whole bunch (for smoothies), make lots of berry crisps, usually a batch or two of berry ice cream, and of course, jars upon jars of berry jam.
While you can make regular jam with berries, I prefer berry chia jam. Berries have a high water content, which is why they work so well in chia seed jams.
Tips for Making Chia Seed Jam
Ingredients
It wouldn’t be chia seed jam if it didn’t contain chia seeds. Chia seeds come in black and white varieties and have little if any distinctive flavor. They are most known for their intrinsic ability to form a hydrogel concomitant with moisture-retention. In other words, chia seeds absorb water (up to 10 times their weight in liquid!), soften, swell, and gel in the presence of liquid.
The feasibility of gel formation increases with increasing seed-to-water ratio. (Chia form hydrogel at seed-to-water ratio of 15% or higher). Interestingly, chia seeds form gel at pH 3 to 12, partial gel at pH 2, 13-14, and don’t gel at pH 1. So, if you’re adding chia seeds to highly acidic or alkaline solutions, the chia seeds might not always gel properly.
You can use any fruit you like, fresh or frozen. So far I have made blackberry chia jam, blueberry chia jam, raspberry chia jam, and strawberry chia jam. If you’re using different fruit (than I have listed in the recipe box), the measurements might be slightly different. This is because different fruits have different amounts of naturally occurring pectin and their water content is often different too. So, be a little careful when experimenting with this recipe.
If your fruit isn’t sweet enough for your taste, add a sweetener of choice. (I use a monk fruit sweetener to make sugar-free jam/keto jam, but you can use any sweetener you like.) I also add a splash of lemon juice. The acid not only helps with gelling of the jam, but it also prevents the growth of bacteria during storage.
Technique (Chia Jam with Seeds)
If you’ve ever tried your hand at jam-making, you’ll know that it’s something of a tricky process. A number of factors – pectin, sugar, and acid – need to be in perfect balance to achieve a perfectly set jam.
Not so with chia seed jam. Making chia seed jam is as easy as mashing some fruit, adding the chia seeds, a sweetener (optional), and letting the mixture sit for a few minutes until the texture of chia seeds changes to a soft gelatin. There is no need to cook the fruit, rely on pectin, or add sugar to help the jam set. The seeds do all the work. The chia seeds absorb the fruit juices and thicken the fruit to a jelly-like substance in the process.
The best ratio of fruit to chia seeds is two cups of fruit to two tablespoons of chia seeds. Start with this ratio, then if your fruit was very juicy or you’d like a thicker consistency, stir in more chia seeds, one teaspoon at a time.
The chia seeds will stay visible in the jam after mixing. This isn’t a big deal with darker-colored fruits or fruits that also have seeds, like raspberries or blackberries, but not everyone likes seeds in their jam. If that’s the case, you might want to make seedless chia jam.
Technique (Chia Jam without Seeds)
It’s a bit of a tedious task to get the seeds out of berries since there are so many of them, but worth the effort if it means everyone gets to enjoy your delicious homemade spread. To get started, blend the berries in a blender. This way you will be able to crust some of the seeds, getting as much of the whole fruit as possible. Whether you use a high-speed blender or a food processor, you won’t be able to get a completely smooth puree.
Once you’ve blended the fruit for a couple of minutes, using a fine sieve, strain the puree into a clean bowl. You’ll end up with the fruit juices in the bowl, and the pulp and seeds in the sieve. Using a large spoon, begin working the fruit through the sieve, leaving only the seeds behind. This is where it all gets a bit boring and messy to be honest. You have to work the fruit quite a bit and use the spoon on the bottom of the sieve to keep the mesh clear. It’s definitely a time drain task, but not difficult.
Once you’ve worked out all the seeds, or as many as you can be bothered with, add ground chia seeds to thicken the puree into seedless berry chia jam.
How To Use Chia Jam
Chia jam has a slightly different consistency than traditional cooked jam with pectin and sugar. It is not as sticky and sturdy. It’s a bit looser and syrup-y, but not liquid-y.
That being said, you can use chia seed jam just like you would regular jam. Spread it over toast with peanut butter, add it to your morning yogurt (you can whip up a quick parfait using coconut yogurt, chia jam, and granola), or serve it with pancakes or waffles. If I am out of frozen berries, I often add this chia seed jam to smoothies or swirl it into my morning porridge.
Tools You’ll Need
1. Blender (Vitamix 5200) | 2. Mixing Bowls (Set of 3, Pyrex, Glass) | 3. Mesh Strainers (Set of 3, Cuisinart, Stainless Steel) | 4. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 5. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel)
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Blackberry Chia Seed Jam
Ingredients
- 2 cups blackberries
- 2 Tbsp. chia seeds
- 2 Tbsp. monk fruit sweetener (or a sweetener of choice)*
- 1 Tbsp. lemon juice or orange juice
Instructions
- Add the blackberries into a medium bowl. Using a fork, mash the blackberries to your desired consistency. I like some texture in my jam, so I don't mash the fruit entirely.
- Add the chia seeds, monk fruit sweetener, and lemon juice. Stir until well combined.
- Cover and place the jam in the refrigerator for at least 30 minutes. ( The chia seeds will absorb the fruit juices, soften, swell, and thicken the mixture to a jelly-like substance).
- Once set, transfer the jam into canning glass jars with a lid. Store in the refrigerator for 1-2 weeks. For long term storage, freeze for up to 3 months.
Recipe Notes
Raspberry Chia Seed Jam (without seeds)
Ingredients
- 2 cups raspberries
- 3 Tbsp. white chia seeds, ground
- 3 Tbsp. monk fruit sweetener (or a sweetener of choice)*
- 1 Tbsp. lemon juice
Instructions
- Add the raspberries, monk fruit sweetener, and lemon juice into a high-speed blender. Blend for a couple of minutes, until the raspberries are completely pureed.
- Place a fine mesh sieve over a medium bowl. Pour the raspberry puree into the sieve. You'll end up with the raspberry juice in the bowl, and the pulp and seeds in the sieve. Using a large spoon, begin working the fruit through the sieve, leaving only the seeds behind. (It took me ~ 5 minutes to strain the 2 cups of raspberries).
- Add the ground chia seeds. Stir until well combined.
- Cover and place the jam in the refrigerator for at least 30 minutes. ( The chia seeds will absorb the fruit juices, swell, and thicken the mixture to a jelly-like substance).
- Once set, transfer the jam into canning glass jars with a lid. Store in the refrigerator for 1-2 weeks. For long term storage, freeze for up to 3 months.
Thank you for all your amazing recipes, I would like to see chia seeds jam on YouTube, please i look to do jam recipe for my kids, thank you petra
Hi Darin – for sure! The video will be up tomorrow 🙂
Thanks for your inspiring creations! How long would you say this jam lasts in the fridge? And can it be frozen without messing up the texture and consistency?
Hi Lisa – the jam keeps in the fridge for a couple weeks. Since it doesn’t contain any preservatives and hasn’t undergone the proper canning process it must be kept refrigerated. You can freeze the jam no problem for up to 3 months.
Hi Petra. Thank you for sharing this amazing jam recipe. My daughter really love it!!
Yay! So happy to hear that. Thank you so much for taking the time to share your feedback, Nimma! ❤️
Hi, looks delicious!!
Where can I find this storage containers?
Thank you
Hi Helen – I got them on Amazon. There’s lots to choose from. Here are the ones I got:
12-pack, 16 oz: https://nutritionrefined.com/mason-jars-16-oz
16-pack, 4 oz: https://nutritionrefined.com/mason-jars-4-oz
Thank you, I appreciate your answer, and love your recipes!!
Thank you Helen!! ❤️
Hi Petra! Can the jam go through the canning (boiling) process after placing it in the jars? (for longer term storage in the pantry) Have you tried it? If yes, how well does it keep it’s flavour and texture? Thank you!
Hi Maggie – I wouldn’t recommend canning chia seed jams. The first reason is acidity. Acidic foods with a pH of 4.6 or lower prevent the growth of c. Botulinum, which can produce the deadly botulism toxin. Most fruits are naturally high in acid, which is why they are safe to can on their own and in a jam. However, chia is a low-acid ingredient, and so by adding it, you are raising the pH level, potentially creating unsafe conditions. The second reason is density. Chia seeds gel as they absorb juices/water from the fruit. This causes to jam to thicken and it is harder for temperatures in the jar to consistently reach the level of lethality for those bacteria during the water bath canning process. More liquid jams, by contrast, heat more evenly.
Thank you for letting me know! That is so useful!
I was thinking of making a strawberry jam, since I got some fresh fruit from the market, what is the recommended strawberry to chia ratio? For example, for 100g of strawberries, how much chia seeds should I use? I see that it’s different for the different types of fruits (blackberries and raspberries listed above) and it’s not a fixed ratio. Is the sweetener necessary? If it’s omitted (or I add less), would it change the fruit:chia ratio? Thank you once again!
Hi Maggie – the reason it’s different is that the first recipe is with whole chia seeds whereas the second one is with ground chia. The typical ratio is 2 cups of fruit (including strawberries) to 2 Tbsp. whole chia seeds. The sweetener is not necessary at all, and omitting it shouldn’t change the ratio. I am sorry for the late reply, but hopefully it still helps!
It absolutely helps, thank you!
Awesome! You’re very welcome 🙂
im wanting to make apple butter using chia seeds & monk fruit sugar, do you have any insight?
Hi Carlo – I haven’t tried making apple butter with chia, so I can’t advise you on the quantity of ingredients. However, I would probably use a slow-cooker (if you have that option), and let the apples, chia seeds, sweetener, and spices simmer for a few hours. I would use whole chia seeds and blend the apple butter once done cooking.
i like the idea of a crock pot. but, what does long term cooking do to chia? would it be better to cook the apples monk fruit and whatever else sparks my interest. and then add the chia when its close to being done? ALSO im not a huge fan of the whole chia in fruit, im sort of ok with it in a creamy pudding, almost like a tapioca thing. my issue arises from ive never been able to get it to fully hydrate in the center. so i would be adding ground. from looking at your recipe, you add more ground than whole. why is that?
Hi Carlo – great questions. You can totally cook chia seeds in a slow cooker. I have made a similar recipe with pears and cooked them with whole chia seeds for about 10 hours. You can stir the chia seeds into the apples at the end of cooking as well. The chia seeds will simply absorb the juices apples release. You’re right – whole chia seeds will never really lose their texture. They will hydrate, but won’t completely break down. The reason I added more ground chia was that the raspberries were really watery (compared to the blackberries). I should test how strong of a binder whole chia seeds vs ground chia seeds are.