How to Make Chia Seed Jam Recipe
This vibrant chia seed jam is a healthy and delicious way to enjoy fresh berries with a natural sweetness and added fiber. Made by simmering berries with water and maple syrup, then thickening with chia seeds and a splash of lemon juice, it requires no added pectin and is perfect for spreading on toast or mixing into yogurt.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: About 1 1/2 cups of chia seed jam 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 3 cups fresh berries of choice (such as strawberries, blueberries, raspberries, or blackberries)
- ¼ cup filtered water
- 1 tbsp maple syrup (adjust to taste)
- 2–3 tbsp chia seeds
- Juice of ½ lemon
Instructions
- Simmer the berries: In a nonstick saucepan, combine the fresh berries, filtered water, and maple syrup. Bring the mixture to a boil over medium heat, then reduce to medium-low and let it simmer for 10-12 minutes. Stir occasionally, mashing some of the berries to help break them down and release their juice.
- Add chia seeds: Remove the saucepan from heat and stir in 2-3 tablespoons of chia seeds until evenly mixed. Let the mixture sit for 5-10 minutes to allow it to thicken as the chia seeds absorb the liquid.
- Finish with lemon juice: Stir in the juice of half a lemon to brighten the flavors. Transfer the jam to a clean glass jar for storage.
- Store properly: Keep the chia seed jam refrigerated for up to 7-14 days. Use it as a spread, topping, or mix-in as desired.
Notes
- You can choose any fresh or thawed frozen berries according to your preference.
- Maple syrup can be adjusted or substituted with honey or agave for different sweetness levels.
- Chia seeds naturally thicken the jam and add fiber and omega-3 fatty acids.
- Ensure to use a nonstick saucepan to avoid sticking and burning during simmering.
- The lemon juice adds a nice acidity and helps preserve the jam.
- This jam needs refrigeration and does not have conventional canning preservatives.
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