This triple berry Chia Seed Jam with strawberries, blueberries and blackberries is a healthy, refined sugar-free jam that takes just 20 minutes to make. You’ll love this small batch chia jam recipe to spread on toast or to top yogurt parfaits and granolas!
I’ve long been a fan of chia jam. A generous layer on top of peanut butter toast is definitely one of my favourite breakfasts.
While I normally make this triple berry version, this blueberry pomegranate chia jam is also one I make often.
I actually make many different kinds of chia jam throughout the year. It’s not only a quick and easy fruit spread, but it also makes a delicious filling for cookies and bars.
These healthy peach crisp bars and strawberry oat bars have a thick layer of chia jam nestled between the oat layers, and these cranberry thumbprint cookies are filled with a generous dollop of chia jam!
This chia seed jam recipe is actually the very first recipe I shared on Crumb Top Baking back in March 2017! I’ve finally updated it with new photos and helpful tips for readers.
What is chia jam?
Chia seeds are tiny black seeds (sometimes white seeds) that are high in fibre, protein and omega-3 fatty acids. The seeds are very absorbent so they’re ideal for making jams as they absorb the juices from the cooked and mashed fruit. The seeds help thicken the jam, so there is no need to use pectin or lots of sugar.
Chia jams are usually made with a few simple ingredients. Fruit (juicy kinds are best), sweetener and chia seeds. They’re quick and easy to make, taking just 20 minutes from start to finish.
Why you’ll love this chia jam recipe
- There’s no canning required. This is a simple small batch jam that can be stored covered in the fridge for up to a week.
- You can use fresh or frozen fruit, so you can make this jam year round.
- Store-bought jams tend to contain a lot of sugar. This chia jam is refined sugar-free with just a little maple syrup as a sweetener.
- It doesn’t contain any pectin, and is a healthier alternative to store-bought jams and fruit spreads.
Details on the ingredients
Berries – I used a mix of fresh strawberries, blackberries and blueberries, but you can use any combination of juicy berries. You can also use frozen berries if fresh aren’t available to you. (Frozen are usually more budget friendly too).
Chia seeds – You’ll need about 5 tablespoons of chia seeds to thicken the jam. I used black chia seeds but you can also use white if you prefer.
Maple syrup – Just a tablespoon adds extra sweetness to the jam. You can also use honey, if you don’t need this jam to be vegan.
How to make small batch jam with chia seeds
Add the berries to a saucepan with the maple syrup.
Cover and cook over medium heat until the berries have softened and released their juices.
Remove from the heat and mash the berries with a fork or potato masher. Add the chia seeds and stir to combine.
Cover the jam and let sit for 10 minutes. This will allow the chia seeds time to plump up and thicken the jam.
Transfer the jam to a covered jar or dish and store in the fridge.
Frequently asked questions
The chia seeds will absorb the juices from the fruit and plump up and thicken the jam. I prefer my jam thick, so if you prefer it a little runnier, just use fewer chia seeds. If you prefer it thicker, just use more.
If stored in an airtight jar or glass dish, this chia jam will last for up to a week in the fridge.
Absolutely! I try to use fresh berries when I can, but frozen berries work well too. Just keep in mind that they may take a little longer to cook down and soften and they may release a little more liquid.
You can use chia jam in any way that you would use traditional jam. I love it smeared on toasted bread or served in yogurt parfaits or bowls with some granola like this peanut butter granola or maple granola. It’s also perfect for fillings in cookies like these peanut butter and jam cookies.
Key recipe tips
- If you like a thicker chia jam, use 6 tablespoons of chia seeds.
- If you like your jam a little runnier, use 4 tablespoons of chia seeds or add a little water.
- You can swap out different berries or use a different combination of berries. Just make sure it’s a juicy kind of berry. (Raspberries would also work well).
- If you like chunks of fruit in your jam, you don’t need to mash up the berries as much.
- Feel free to leave out the maple syrup or add more if you like a sweeter jam.
More chia seed recipes
- Oat Milk Chia Pudding
- Pineapple Coconut Chia Pudding
- Cherry Chia Pudding
- Healthy Cranberry Sauce (with Chia Seeds)
If you make this recipe, I’d love to hear what you think in the comments below!
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Chia Seed Jam (Triple Berry)
- Prep Time: 2 minutes
- Resting Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 2 cups
- Category: Breakfast
- Method: Stovetop
- Cuisine: Canadian
- Diet: Vegan
Description
Triple Berry Chia Seed Jam with strawberries, blueberries and blackberries is small batch, refined sugar-free and ready in just 20 minutes!
Ingredients
- 1 cup blueberries, fresh or frozen
- 1 cup strawberries, fresh or frozen
- 1 cup blackberries, fresh or frozen
- 1 tablespoon maple syrup
- 5 tablespoons chia seeds
Instructions
- Add the berries to a saucepan with the maple syrup.
- Cover and cook over medium heat until the berries have softened and juices have been released.
- Remove from the heat and mash the berries with a fork or potato masher.
- Add the chia seeds and stir to combine.
- Cover the jam and let sit for 10 minutes or until the chia seeds have plumped and thickened the berry mixture.
- Transfer the jam to a jar or glass dish, then cover and store in the fridge for up to a week.
Notes
- If you like a thicker chia jam, use 6 tablespoons of chia seeds.
- If you like your jam a little runnier, use 4 tablespoons of chia seeds or add a little water.
- You can swap out different berries or use a different combination of berries. Just make sure it’s a juicy kind of berry.
- If you like chunks of fruit in your jam, you don’t need to mash up the berries as much.
- You can leave out the maple syrup or, if you like a sweeter jam, you can use more.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Hey Leanne! This looks scrumptious and I plan on making it really soon, I’m just waiting for some seasonal berries. I was wondering, though. Have you ever tried freezing it?
Thanks Lisa! I make this jam all the time using a mix of frozen berries, but fresh berries is definitely my favourite way to go. I’ve never tried freezing a batch of the jam, although I have frozen oat squares with jam in the middle, and it seemed to preserve well. If you freeze the jam, please let me know how it works out! Have a great weekend!