Chia Jam is the easiest way to prepare homemade jam. Made with fresh fruit, chia seeds, and maple syrup this pectin-free jam comes together in just 20 minutes!
The Easiest Homemade Jam Recipe
Chia Jam is the EASIEST jam you will ever make!
Instead of using pectin to thicken the jam, which can be a bit temperamental to work with, this recipe uses chia seeds. The chia seeds thicken the jam perfectly, creating a luscious, thick jam that is incredibly delicious.
Not to mention, the use of chia seeds adds tons of fiber, antioxidants, and nutrients to the jam and keeps it vegan-friendly.
But the real reason I love Chia Jam, and the reason YOU will too, is that is so SIMPLE to make!
- Berries: Use any type of berry, or combination of berries, you like for this jam. Either fresh or frozen berries can be used to make homemade jam.
- Chia Seeds: You can find chia seeds in most grocery stores in the bulk food section or the baking aisle.
- Sweetener: Maple syrup or granulated sugar work best to sweeten chia jam. I personally prefer using maple syrup, as it is a natural sweetener and gives the jam rich undertones.
- Lemon Juice (optional): Fresh lemon juice will help brighten the flavors of the chia jam and keep the berries vibrant color.
How to Make Homemade Chia Jam
- Place the washed and dried berries in a heavy-bottomed saucepan. If using strawberries, be sure to remove the stem and hull the berries.
- Add in the maple syrup and chia seeds and give everything a good stir to combine.
- Bring the mixture to a boil over medium-high heat, and then reduce to a simmer, slightly mashing the berries as they cook.
- Simmer the jam for 15 minutes, or until berries are broken down and have released their juices, stirring occasionally.
- Stir in the fresh lemon juice.
- Serve the jam warm or allow the jam to cool slightly before transferring to a storage container.
Smooth Chia Jam
I prefer to blend my chia jam before serving. While the chia seeds add a nice texture to the jam, the berries benefit from being blended a bit for a smoother jam.
Simply transfer the cooled jam to a blender and blend until just smooth. You can opt to blend the jam while still warm, but you will need to exercise caution and crack the lid on the blender to allow the steam to escape while blending. Also, be mindful not to over blend or your jam may become watery.
Storing Chia Jam
Once the chia jam has been prepared, allow it to cool fully and then transfer it to an airtight container. Store the jam in the refrigerator for up to 7 days.
Alternatively, you can transfer the cooled jam to a freezer-safe container, leaving 1-inch of room for expansion, and freeze for up to 3 months. Defrost the chia jam in the refrigerator overnight and use the jam within a week.
Chia Jam can be served just like any jam or jelly. Below are a few of my favorite ways to use this jam.
If you enjoyed this recipe for homemade chia jam, I would love for you to leave a comment and review below.
Made with fresh fruit, chia seeds, and maple syrup this pectin-free jam comes together in just 20 minutes!
Prevents your screen from going dark while preparing the recipe.
Wash and dry fresh berries of your choice. If using fresh strawberries, hull the berries and slice them in half.
Place the berries, along with the maple syrup and chia seeds in a heavy-bottomed saucepan and give the mixture a good stir to combine.
Over medium-high heat, bring the mixture to a boil and then reduce the heat to medium-low. Simmer, stirring frequently, until the berries are starting to burst and soften. This should take about 15 minutes.
Once the berries are soft and the jam has thickened, stir in the lemon juice.
Allow the jam to cool slightly and then transfer to a storage container or blender to blend for smoother jam. If blending the chia jam, be sure to crack the lid on the blender to allow steam to escape and blend until JUST smooth.
Store the chia jam in an airtight container in the refrigerator for up to 7 days.
Using Frozen Berries: Feel free to use frozen berries to make this jam. Simply add the frozen berries to the saucepan, along with the maple syrup, and chia seeds. Keep in mind it may take a bit longer to simmer the frozen berries.
Maple Syrup: Use ⅓ cup of granulated sugar in place of the maple syrup if desired.
Freezing Chia Jam: Transfer the cooled jam to a freezer-safe container, leaving 1-inch of room for expansion, and freeze for up to 3 months. Defrost the chia jam in the refrigerator overnight and use the jam within a week.
Calories: 17kcal | Carbohydrates: 2g | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 14.1mg | Calcium: 15mg | Iron: 0.2mg