Quick and Easy – How to Make Chia Seed Jam in Minutes
Chia seed jam? Yup, you can make jam with chia seeds. It’s not quite like traditional jam – but if you’re looking for an easy, small batch, low sugar, fruity spread to put on your toast or pancakes – you’ll definitely want to give this a try!
What are the Benefits of Chia Seed Jam?
This chia seed spread is not only delicious and easy to make, but it also has several benefits:
- High in fibre: Chia seeds are a great source of fibre, which can help regulate digestion and promote feelings of fullness.
- Rich in nutrients: Chia seeds are packed with important nutrients, including calcium, magnesium, and omega-3 fatty acids.
- Low in sugar: Unlike traditional jams, chia seed jam doesn’t need added sugar for structure. The sweetener you see in the recipe is just for flavour. You can use whatever sweetener you prefer in the amount that makes you happy – don’t want any sweetener – cool, leave it out!
- Versatile: Chia seed jam can be made with a single fruit, fruit combos and any combination of fresh or frozen fruit. Experiment with your favourites. Just a heads up, yellow or light coloured fruit like mango or peaches will turn a little gray due to the chia seeds.
- Easy to make: Making chia seed jam is very easy and takes less than 20 minutes without any canning equipment required. Perfect for small batches to use up extra, overripe fruit.
- No pectin required: If you have chia seeds and fruit, that’s all you need! No pectin needed, the thickening comes from the seeds.
CAUTION: While chia seed jam has many benefits, it does not last as long in the fridge, is not shelf stable at all and cannot be canned. That said – it will be super delicious in your fridge for 1, maybe 2 weeks.
Can I Use Ground Chia Seeds?
Yes! Ground chia seeds are a great option and help prevent seeds getting stuck in your teeth! You’ll still notice a little texture.
You can grind your own chia seeds using a spice or coffee grinder – just grind until you get a powder like consistency.
To ensure you get the same gelling power, use a little more ground chia sees. If a recipe calls for 2 Tbsp whole chia seeds I found that 3 Tbsp ground chia seeds works well.
Want your jam extra thick? Add more chia seeds!
What Does Chia Seed Jam Taste Like?
It tastes fruity and not overly sweet. The fruit flavour shines through – assuming you don’t add a ton of sweetener.
This spread has a slightly different texture and taste than traditional jam. The seeds in the chia seed jam don’t stay crunchy, they absorb the liquid from the fruit and become softer – but you do notice them. They don’t add a strong flavour to the jam.
The seeds also add a dark colour to jam, so peach or mango coloured jam turns a not so lovely brown/grey. That’s why I usually use dark coloured fruit for chia seed jam.
I would describe the consistency more like a stiff stewed fruit or fruit compote rather than like a traditional jam. It works on toast and is great on pancakes, French Toast, crepes, yogurt, scones or oatmeal. The more chia seed you add, the stiffer the jam gets.
What Kind of Fruit Can I Use?
Chia seed preserve can be made with almost any kind of fruit, both fresh and frozen. Popular options include strawberries, raspberries, blueberries, haskaps and blackberries, or any combination of those. You can also use peaches and mangoes, but the colour will be a little gray thanks to the seeds. You can also mix and match fruits to create unique flavor combinations.
How to Store Chia Seed Jam
Keep small batches like this can be kept in the refrigerator for about 1 week, maybe up to 2 weeks.
For longer storage, keep it in the freezer for about 3 months. After that, ice crystals can compromise the texture, flavour and colour.
Here’s the thing. Chia seed jam isn’t really a jam and you can’t can it or store it like regular jam. It’s really just thick, stewed fruit so you have to store it accordingly. I repeat, you CAN NOT can chia seed “jam” or keep it on a shelf.
This preserve is not suitable for hot water bath canning. Here’s why:
- Chia seed is a low acid ingredient and there is no additional acid in this preserve. That makes it susceptible to pathogens (eg. Clostridium Botulinum) that can not be destroyed in a hot water bath.
- Chia seeds absorb water (much like starch or flour) thereby increasing the viscosity, changing the acidity and water activity of the jam and making it unsafe to can like other jams. The same reason why flour or starch (with the exception of Clear Jel) should not be added to preserves.
If you want to make or learn more about different jams read: Intro to Jams, Three Types of Jam, Troubleshooting Jams
Chia Seed Jam Recipe
Chia Seed Jam
Ingredients
- 2 cups fresh or frozen fruit
- 1/4 cup water or juice apple, orange or lemon juice
- 1 Tbsp honey or other sweetener to taste
- 2 Tbsp chia seeds 3 Tbsp ground
Instructions
- Combine fruit and water (or juice) in pot. Bring to boil then reduce heat and simmer until fruit breaks down, about 6-8 minutes. For finer texture, use fork or potato masher to squish fruit further.
- Remove from heat. Add honey and chia seeds. Taste (careful, super hot) and adjust sweetness to your liking.
- Let cool completely and be amazed at how the chia seeds thicken the jam as it cools.
- Once cool, pour into jars, seal tightly and keep refrigerated for 1 week or freeze for 3 months.
Video
Notes
Nutrition Facts (per serving)
Other Jam Recipes
What do you think, will you make a batch? Or, will you try:
Strawberry Rhubarb Freezer Jam
Will you try making chia seed jam or do you prefer the taste and texture of classic jam? I’d love to hear your thoughts, either down below in the comment section or on instagram @getgettys or Facebook @GettyStewart.HomeEconomist.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.
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Thanks for sharing!
I also recently made a chia seed jam. I made mine with a wild berry mix: blackberries, raspberries, strawberries and blueberries, blue agave and chia seeds. Its quite tasty! I can’t wait to pour some over vanilla frozen yogurt tonight after dinner.
Sounds delicious! Thanks for stopping by, Amy!