This 10 minute chia seed jam is SO easy to make and it's made with frozen berries making it very budget friendly. Jam without hours of cooking, no refined sugar, or canning and it's a great way to increase your fibre with some omega-3s too. Just three simple ingredients, and there are so many different ways to use it, from yogurt and pancake toppings to filling pastries, and so much more.
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This chia seed jam recipe uses frozen mixed berries, which means you can make it any time of year and no have to worry about bland unseasonal fruit. Also, no washing, chopping, or peeling required.
Chia seeds work their magic to naturally thicken the jam as it cools, creating a jam spread that's lower in sugar and higher in fibre than traditional jam.
It cooks in just 10 minutes, it is naturally sweetened with maple syrup and it's perfect for meal prep as there are so many different ways to use it throughout the week. It goes without saying, but my kids love it and I can feel good about serving it to them.
Looking for more recipes that use frozen berries? Why not try this Breakfast Crumble or our easy Frozen Fruit Smoothie?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chia seeds
- Sweetener - This recipe uses maple syrup, but you could use honey or agave instead.
- Berries - This chia seed jam recipe uses frozen berries, which means it is great for making through the winter when berries aren't in season. But you could use fresh berries instead.
Variations
No Added Sugar - Skip the maple syrup entirely if you think the berries are sweet enough.
Strawberry/raspberry chia Jam - Use frozen strawberries or raspberries only if you don't want a mixed berry chia seed jam.
Blueberry Lemon - Add 1 teaspoon lemon zest.
Raspberry Vanilla - Stir in ½ teaspoon vanilla extract.
Peach or Mango - Use frozen stone fruit for a summer twist. This goes really well in coconut yogurt or ice cream. This works with almost any fruit too. Cherries, apricots, kiwi, pineapple - give them all a try.
How To Make Chia Seed Jam
Step 1
Put the berries, chia seeds and maple syrup into a saucepan.
Step 2
Cook over a low heat for 10 minutes, stirring regularly until a jam-like consistency forms.
Step 3
Transfer to a plate and allow to cool.
Chia Seed Jam Serving Suggestions
What I love most about this recipe is how versatile is. We put it on so many different things. Spread it on toast, bagels, or English muffins for an easy breakfast or after school snack.
Swirled into Greek yogurt or cottage cheese for a high protein dessert or spoon over our Superfood Porridge or overnight oats for a flavour packed breakfast. We love it loaded on to a yogurt bowl with some Low Sugar Granola.
It can be layered into chia pudding or parfaits or used as a filling for pancakes, waffles, or crepes.
It also makes a fantastic healthy alternative to jelly in kid's PB&J sandwiches.
Meal Prep and Storage
Store chia seed jam in an airtight jar or container in the refrigerator for up to 5 days. The jam will continue to thicken over time, so stir before using.
It can be frozen for up to 2 months (thaw overnight in the fridge). I like to store it in ice cube trays for individual portions.
Dannii's Top Tips
- Cooking time will depend on the size of your frozen berries, as if it has lots of large strawberries in, then it will take longer to cook. Fresh berries will cook quicker too.
- For a smoother texture, blend the jam briefly once cooked and cooled.
- If it's too thick for your liking, stir in 1-2 tablespoons water.
- If it's too thin, add ½ tablespoon more chia seeds and let it sit.
- Taste before chilling, as the sweetness dulls slightly once cold.
- Always stir well after adding chia seeds to avoid clumps.
Frequently Asked Questions
No, the chia seeds thicken naturally when added directly to the warm fruit.
It may need more cooling time. Chia jam thickens most once fully chilled.
More Spread Recipes
If you've tried this easy chia seed jam recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
10 Minute Chia Seed Jam
Ingredients
- 380 g (3 cups) of Frozen berries
- 3 tablespoon of Chia seeds
- 2 tablespoon of Maple syrup
Instructions
- Put 380 g of Frozen berries, 3 tbsp of Chia seeds and 2 tbsp of Maple syrup into a saucepan.
- Cook over a low heat for 10 minutes, stirring regularly.
- Transfer to a plate and allow to cool.
Recipe Video
Recipe Tips
- Cooking time will depend on the size of your frozen berries, as if it has lots of large strawberries in, then it will take longer to cook. Fresh berries will cook quicker too.
- For a smoother texture, blend the jam briefly once cooked and cooled.
- If it's too thick for your liking, stir in 1-2 tablespoons water.
- If it's too thin, add ½ tablespoon more chia seeds and let it sit.
- Taste before chilling, as the sweetness dulls slightly once cold.
- Always stir well after adding chia seeds to avoid clumps.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Kathryn Kendall says
So simple but so good! Best way to eat chia
Elaine says
This is so easy to make, who knew home made jam could be so tasty . Much nicer to make your own. It's lovely on greek yoghurt or granola. It kept nice in a container in the fridge
Gayathri says
Thanks for the delicious recipe. Super hit with my family and friends too!
Sarah Binns says
The quickest and easiest jam to make. The kids love it. ( they eat it from the jar with a spoon so it doesn’t last long)
We also use it to flavour up plain Greek yogurt so it is like a fruit corner yogurt or spread on to crumpets.
Kate says
Great recipe! added a bit of lemon juice too, perfect
Leslie says
Love this! I added some lemon zest. Still has the sweetness without the sugar! Will be making again.