Chia Seed Jam

Sugar is in all kinds of foods—even the ones you wouldn’t suspect. While I’m a strong believer in everything in moderation (I’ll never say no to a slice of raspberry cheesecake), I’m also always on the hunt for simple ways I can reduce sugar in my day-to-day life. And when it comes to breakfast, this chia seed jam is a new discovery that I simply cannot get enough of.

Unlike most traditional jam recipes, which require added sugar and rely on pectin, gelatin or cornstarch for thickening, this chia seed jam recipe relies on the natural goodness of raspberries and chia seeds with a touch of lemon juice and honey for natural sweetness to get the job done. The best part about this recipe, aside from it being a healthy low-sugar recipe, is its versatility. Once you master the basic recipe, you can swap in any juicy fruit you enjoy—strawberries, blueberries, kiwi, you name it—for the raspberries. Trust us, you’ll always want to have this chia seed jam on hand for your toast and PB&J sandwiches.

Ingredients for Chia Seed Jam

• Frozen raspberries: No need for raspberries to be in season. This is a recipe with frozen berries, so you can make this easy chia seed jam recipe all year round.
• Chia seeds: If you’ve never cooked or baked with chia seeds before, they’re a superfood you really should get acquainted with. When exposed to moisture, they act as a thickening agent that releases a thick, gluelike gel, which makes them a terrific choice for making homemade jam and recipes like chia seed pudding. Chia seeds are typically found in the baking aisle near the oats and other specialty grains.
• Lemon juice: Lemon juice balances the jam’s flavors by tempering the sweetness of the berries and honey. The lemon juice also encourages the fruit to release pectin, another natural thickening agent found in fruit, and acts as a preservative to inhibit bacterial growth.
• Honey: The natural goodness of honey replaces sugar in this jam recipe. For the best results, start with less honey and taste the jam as you go, adding more until the desired sweetness is reached.

Directions

Step 1: Cook the berries

In a saucepan over medium-high heat, add the frozen raspberries. Cook, stirring occasionally, until the berries are heated through and begin to break down, five to six minutes. Using a fork or potato masher, mash the berries to the desired consistency. Remove the saucepan from the heat.

Step 2: Stir in the remaining ingredients

Add the chia seeds, honey and lemon juice, and stir to combine.

Editor’s Tip: For a sweeter jam, add more honey until the desired sweetness is reached. For a tart jam, reduce the honey or add more lemon juice.

Step 3: Cool and store

Transfer to a jar or container, such as a Mason jar. Place in the fridge, uncovered, and let the jam chill completely. For the best taste and consistency, let the jam chill for at least one to two hours before using.

As the jam cools and rests in the refrigerator, it will become thicker. Cover with a tight-fitting lid once fully cooled to store.

How to Use Chia Seed Jam

• On toast: Spread a generous amount of this naturally sweetened chia seed jam on your favorite toast, English muffin, bagel or croissant. This jam is also divine with scones and biscuits too.
• Over yogurt: Skip the flavored yogurts, which often contain extra sugar, sweeteners and preservatives. Instead, opt for plain or vanilla Greek yogurt and top it with a few spoonfuls of this healthy jam.
• With ice cream: This jam is a great way to dress up plain vanilla ice cream. Swirl the jam into a scoop or two with chopped nuts for extra crunch.
• In a smoothie or milkshake: If the jam is nearing the end of its shelf life, this is our favorite way to use up this jam. Add any leftover jam to your favorite smoothie recipe for a light protein and fiber boost, thanks to the chia seeds.
• On pancakes, waffles or French toast: Forget about maple syrup! This chia seed jam tastes amazing spread on top of waffles, pancakes, French toast and even crepes. Add a dollop of homemade whipped cream, and you’re in for a real treat.

Chia Seed Jam Variations

• Use fresh fruit: If you have access to fresh raspberries, you can use them instead of frozen berries.
• Try another type of fruit: This jam can be made with any “juicy” fruit you enjoy. Try strawberries, blueberries, blackberries, pineapple, kiwi, peaches or plums, or a combination of your favorites. Take note that the amount of lemon juice and honey may need to be adjusted, as tart fruits require less lemon juice and sweet fruits require less sugar. Taste your jam often as you prepare it and adapt it to your taste preferences.
• Replace the sweetener: For a vegan chia seed jam, you can sweeten it with maple syrup instead. You may also experiment with stevia, monk fruit, erythritol and allulose if a low-carb sugar alternative is desired.

How to Store Chia Seed Jam

The best vessel for storing chia seed jam is a Mason jar or any food storage container with a tight-fitting lid. Once fully cooled, cover with a lid and keep refrigerated.

How long does chia seed jam last?

Chia seed jam does not contain any preservatives, so it does not last as long as traditional jam. It will stay fresh for up to one week in the refrigerator.

Can you freeze chia seed jam?

Yes. Like our favorite freezer jam recipes, you can freeze chia seed jam. Store it for up to three months in a freezer-safe container.

Chia Seed Jam Tips

Is it better to use fresh or frozen fruit for chia seed jam?

Fresh or frozen fruit works just fine in this recipe. Use whichever is most affordable and accessible to you. If you’re using frozen fruit, there’s no need to thaw the fruit. Add it directly to the saucepan and let the stovetop heat do all the work.

Why is my chia seed jam runny?

If your chia seed jam is runny, it could be that you didn’t measure the chia seeds correctly or that your fruit contained a slightly higher amount of water than expected. To remedy, add additional chai seeds 1 teaspoon at a time, allowing them to gel for several minutes, to see if the jam thickens. Repeat until the desired consistency is reached.

Note that if you cover the jam and refrigerate it before it has cooled completely, you’ll trap excess moisture (steam) in the jam, which can make it thinner than desired. For best results, make sure the jam has fully cooled before storing.

Why is my chia seed jam too thick?

If your jam is too thick, it needs more moisture. Add water, lemon juice or another fruit juice 1 tablespoon at a time, stirring well after each addition, until the desired consistency is reached.

Can I make seedless chia seed jam?

While you can’t make a truly seedless chia seed jam (the chia seeds must remain to thicken the jam and maintain its consistency), you can pass the cooked raspberries through a fine mesh strainer to remove the seeds before stirring in the chia seeds, lemon juice and honey if desired.