Fresh homemade Chia Seed Jam made with raspberry, blueberry, and black berry is the best! It’s quick and easy to make, is refined sugar-free, and a healthy condiment you can spread, swirl, or dollop!
I always seem to have a mix of fresh berries in the fridge to add to my homemade muesli mix, top over ice cream, or blend into smoothies of all flavors. So making berry chia jam seemed like another perfect way to up the berries on hand, especially those older ones that you might throw away!
Making this chia seed jam recipe is so easy, and you really can’t go wrong here at all. The ingredients are minimal and the instructions simple, making this an easy staple to make and have on hand.
I encourage you to try making a batch for yourself. I’ve given you 2 ways to make this, either stove-top or raw. Both ways are delicious!
Get ready to be amazed at just how wonderful making your own chia jam can be!
Berry Chia Jam Ingredients
This Berry Chia Jam is loaded with powerful antioxidants and is a superfood jam!
- Berries: Blueberries, raspberries and blackberries are all rich in polyphenols, essential vitamins and trace elements. Alone these berries are amazing, but together they promote optimal antioxidant, anti-inflammatory and anticancer benefits. I highly recommend seeking out organic berries as an added measure of heart smart eating. If you decide to make the stove-top method in this recipe, you can be sure that most of the polyphenols will still be intact.
- Chia Seeds: The chia seeds are also considered a superfood. Although they are used sparingly they will add some omegas while adding textural thickness to the jam.
- Sweetener: If needed, add a little pure maple syrup, coconut sugar, or organic pure cane sugar.
How To Make Chia Seed Jam
Here is a step by step guide to making stovetop chia jam. You can also make it raw following the directions in the recipe card below.
- Add the berries to a small saucepan, heat over medium stirring occasionally until softened.
- Using the back of a slotted spoon or fork, mash the berries along the side (or bottom) of the pan.
- Let mixture come to a gentle boil. The entire cooking time will be from 4 – 6 minutes.
- Once the boiling starts, remove from heat, add sweetener if needed and slowly add in chia seeds while stirring to combine.
- Pour warm berry chia jam into a jar and let cool a few minutes. Cover and place in the refrigerator to thicken.
And that’s all it takes to make this delicious, refined sugar-free chia seed jam!
How To Store Chia Jam
- Made on the stovetop: Chia jam made on the stovetop can be stored in the refrigerator for up to 2 – 3 weeks, in a sealed container. It may even last longer, but as soon as you notice any mold throw it away.
- Raw: When making raw, keep stored in a sealed container in the refrigerator for up to 7 days.
How To Freeze
Chia Jam can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers. Let thaw in the refrigerator. Give a good stir before using.
Here are my favorite ways to dollop, swirl, and spread homemade chia jam:
- Spread on your favorite toast or a slice of this Vegan Banana Bread, Vegan Cornbread or Artisan Bread.
- Make a PB & J sandwich using this homemade Almond Butter recipe.
- Add a dollop on vegan Pancakes or Waffles.
- Swirl into Oatmeal, Vanilla Chia Pudding, banana nice cream, or non-dairy vanilla ice cream.
- You can even treat yourself to these Oat Jam Thumbprint Cookies or these fan-favorite Almond Flour Thumbprint Cookies.
If you try this chia jam recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
TRIPLE BERRY CHIA SEED JAM
Rich in antioxidants, this healthy berry chia seed jam with raspberries, blueberries, and blackberries is lip smackin delicious! Cook on the stovetop or make it raw.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 minutes
- Yield: Makes 1 - 1 ¼ cup 1x
- Category: Condiment
- Method: stovetop
- Cuisine: American
- Diet: Vegan
- 1 heaping cup blackberries (about 6 oz.)
- ½ heaping cup raspberries (about 3 oz.)
- ½ heaping cup blueberries (about 3 oz.)
- 1 heaping tablespoon chia seeds
- 1 tablespoon pure maple syrup, optional
Stove-top: Add berries to a small saucepan, heat over medium stirring occasionally until softened. Using the back of a slotted spoon or fork, mash the berries along the side (or bottom) of the pan. Let mixture come to a gentle boil. The entire cooking time will be from 4 – 6 minutes. Once boiling occurs, remove from heat, add sweetener if needed and slowly add in chia seeds while stirring to combine. Fill jar and let cool a few minutes. Cover and place in the refrigerator to thicken.
Store in the refrigerator. Will last up to 2 – 3 weeks (I’ve never had it longer than a week, it may even last up to a month, but if you notice any mold throw it away immediately).
Raw: Place berries and chia seeds in blender/food processor and pulse until desired chunkiness/consistency. Add maple syrup as needed and blend again.
Fill jar, cover and place in refrigerator to set for a couple hours.
Keep stored in the fridge and use your raw chia jam within 1 week.
Makes about 1 – 1 ¼ cup (8 – 10 oz.)
Serves 8 – 10, 2 tablespoons per serving
Use any berries you prefer equaling approx. 12 oz. (or 2 cups). If using strawberries be sure to chop them up before measuring unless using a scale.
If using frozen berries, be sure to let them thaw before measuring.
Add 1 teaspoon of vanilla for another layer of delicious flavor.
Nutritional values are estimates only. See our full nutrition disclosure here.
Updated: Chia Jam was originally published in May 2015. It has been retested and updated with new photos and helpful tips in September 2020.