How to make Chia Jam

IMG_9805I used to think making chia jam was a much more complicated than it actually is. The word “jam” conjured up images in my mind of boiling and sterilising jars, copious amounts of sugar and thermometers. Not really my thing!

If you have used chia seeds to make chia pudding or used them in a smoothie you will know that when you add them to water, juice or milk they absorb the liquid and they create a jelly like substance. So in order to turn your fruit into chia jam all you need to do is release the moisture from the fruit and add the seeds. All the hard work is done by these tiny seeds which have been hailed a “superfood”. They are rich in omega-3-fatty acids, protein, dietary fibre and other nutrients.

So, you can enjoy jam and reap the health benefits and ‘shine that halo’ before you leave the house in the morning!


  • 1 punnet of berries / 6 peaches / 10 plums or equivalent
  • Squeeze of lemon
  • 1-2 tbsp chia seeds
  • ½ – 1 tbsp honey or maple syrup (optional)

20170822_203153759_iOSStart Cooking

There are two ways you can release the moisture; mash or cook.

  • If you are making berry jam all you need to do is mash. You want to hold on to the Vitamin C in there.
  • If you are using orchard fruits such as plums and peaches I suggest you lightly cook them. A hand bender would work, but you wouldn’t get the whole pieces of fruit in the jam. It’s up to you.
  • Keep the skin on as it provides extra fibre and all the nutrients are tucked just under the skin.
  • Chop the fruit into small cubes and add to the pot with 1-2 tbsp water.
  • Take off the heat and let it cool for 5 mins.
  • Add a squeeze of lemon and the chia seeds and within 5 mins you will have a jam like consistency.
  • If you would like it thicker, add an extra 1 tsp of chia seeds at a time.
  • Chia jam is more sauce like than regular jam and less sweet. I don’t usually add any extra sugar, but you can add good maple syrup, honey or agave to suit your taste.
  • Once cool, transfer to a glass jar or plastic tub for up to 7 days. Or freeze in a silicone muffin tray in individual portions.
  • Spread it on toast, mix through yoghurt or bake with it!

Check out my previous posts

My next post will be

  • Saving Money and Avoiding Food Wastage – Vegetables.