Woman in Real Life

I'm willing to bet that most of us don't get around to canning fresh, homemade berry jam each year when strawberry/raspberry season rolls around. I do occasionally make this easy Breadmaker Strawberry Jam during strawberry season in June, but that recipe results in one jar that gets used up quickly! And then picking season is over when it seems it has just begun.

The thing I love most about this homemade chia seed jam is that you can make it at the drop of a hat, any time you need jam. And you don't even need fresh berries - you can use frozen berries - so you can make chia seed jam in the middle of winter without the need to search in vain for decent berries at the grocery store. Plus, it's made with all-natural, healthy ingredients and no sugar (just a bit of maple syrup if desired for sweetness).


I know that recipes for chia seed berry jam are abundant on the Internet and all pretty darn similar. So why add my chia jam recipe into the mix? Because, over time, I have come up with a ratio of berries that I love. It involves allowing delicious, sweet strawberries to dominate the mix, with a lesser amount of raspberries to add tartness. I also include blueberries for additional antioxidants, because we all know that our diets are enriched by choosing different colours of fresh, whole foods often.


How To Make Chia Berry Jam

It couldn't be easier to make chia berry jam - just add the fresh or frozen berries to a small pot with water, chia seeds and maple syrup. Heat for 8 to 10 minutes, squishing strawberries periodically with a fork. Remove from heat and allow to thicken and cool slightly. That's it!

The chia seeds in this recipe act to thicken the jam. You can use more or less of them to create a thicker or thinner jam. I don't use a ton of chia seeds because sometimes I find them difficult to digest (with my IBS). I don't eat huge quantities of this jam in one sitting though, so it's all good. Chia seeds provide fibre, iron, calcium, omega-3s and protein. In other words, they are a power-packed little food that helps support good health.


You can whip together this fast and easy chia berry jam while your oatmeal is cooking in the morning and have it ready right away to swirl into your porridge for a touch of sweetness and health-promoting antioxidants. (I have sweetened this chia jam with maple syrup. You can use more or less maple syrup depending on your preference for sweetness.)


I also like to swirl chia seed jam into coconut yogurt and top it with granola, seeds and dried cranberries. Of course, you can also spread chia berry jam onto toast, with or without nut butter. For a special treat, bake up a batch of scones and smear them with vegan butter and chia seed jam. This jam also works well in vegan Oatmeal Jam Muffins or in vegan and gluten-free peanut butter and jam cookies.

Chia berry jam will last about a week in the fridge or you can freeze it for a couple of months. Cut the recipe in half if you want a small quantity for one or two people. Feel free to switch up the berries if you must, although, as I said, this is my favourite flavour combination.

Questions for you

Do you make your own jam? Is it chia seed jam or another type? What berries do you like to use?

Pin it for later: