top down view of berry chia seed jam on toast with items surrounding.

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.


  • 1 heaping cup blackberries (about 6 oz.)
  • 1/2 heaping cup raspberries (about 3 oz.)
  • 1/2 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 1/4 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.