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, 20 minute, 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 fiber: Chia seeds are a great source of fiber, 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 require added sugar. This makes it a healthier option for those watching their sugar intake. The sweetener you see in the recipe is just for taste – 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 variety of fruits, so you can experiment with different flavors and combinations.
- Easy to make: Making chia seed jam is a simple and straightforward process that can be done in just a few steps. It’s a great way to use up any extra fruit you have lying around and avoid food waste.
- 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 about 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 can grind your own chia seeds using a spice or coffee grinder – just grind until you get a powder like consistency. I found that 2 Tbsp whole chia seeds made about 3 Tbsp ground chia seeds.
For using in jam, use more ground chia seeds than whole chia seeds and add at same time as you would whole seeds. I used 3 Tbsp ground chia seed for 2 cups of fruit in my blueberry/strawberry chia seed jam.
You can adjust the texture of the jam by adding more chia seed (whole or ground). Start with 2 or 3 Tbsp, cook for a couple of minutes to judge the thickness, then add more if you’d like it thicker.
What Does Chia Seed Jam Taste Like?
It tastes fruity and not overly sweet. The fruit flavor 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 rhubarb or fruit compote than like a traditional jam. It works on toast and is great on pancakes, French Toast, crepes, yogurt 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 and blackberries, or any combination of those. You can also use peaches and mangoes, but the colour will be brownish, not beautiful yellow/gold. You can also mix and match fruits to create unique flavor combinations.
My favourite is a classic strawberry rhubarb combination, because I always have rhubarb (either fresh or frozen).
How to Store Chia Seed Preserves
Small batches like this can be kept in the refrigerator for about 1 week, maybe up to 2 weeks.
For longer storage, keep chia seed preserves in the freezer.
This preserve is not suitable for hot water bath canning. Here’s why:
- Chia seed is a low acid ingredient, by adding it to your preserve, you may make your preserve a low acid preserve and 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.
All that being said, this chia seed preserve is a tasty, no sugar alternative to jams and jellies and definitely worth a try!
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
- 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 minutes. For finer texture, use fork or potato masher to squish fruit.
- Add honey and chia seeds. Stir frequently and simmer for another 5 minutes.
- Taste (careful super hot) and adjust sweetness. Look at consistency – if you want it stiffer, add more chia seeds and cook for another 2 minutes.
- Remove from heat and cool completely. Jam will thicken as it cools, thanks to the chia seeds.
- Pour into jars, seal tightly and keep refrigerated for 1 week.
- For longer storage, store in freezer.
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.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener.
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!