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Chia seed jam is a quick way to turn fruit into a soft, spoonable spread. Chia seeds thicken the mixture as it cooks, so these recipes need only a few ingredients and about 20 minutes on the stove. Try strawberry with vanilla, peach with cinnamon, or blueberry with lemon, then serve the cooled jam on toast or with butter or cream cheese.
Each variation makes about 1 1/2 cups. Stir the fruit regularly while it cooks to help prevent the sweetener from scorching. For a smoother texture, blend the softened fruit before adding the chia seeds.
How to Make Chia Seed Jam
The basic method is simple: soften the fruit with its sweetener for five minutes, add chia seeds, and cook for another 10 minutes as the mixture thickens. Let the jam cool before serving or storing; it will be hot straight from the pot.
Strawberry Vanilla Bean Chia Jam
This version pairs strawberries with vanilla for a softly sweet spread.
- 1 1/2 cups strawberries, tops removed and cut into fourths
- 2 tablespoons sugar
- 2 tablespoons chia seeds
- Seeds from half a vanilla bean
Cook the strawberries and sugar in a small pot over low to medium heat for five minutes, stirring often as the berries soften and release moisture. If you prefer a smooth jam, blend the fruit now. Add the chia seeds and cook for 10 more minutes, stirring as the mixture thickens. Take the pot off the heat and stir in the vanilla seeds while the jam is still hot. Cool before using or storing.
Peach and Cinnamon Chia Jam
Use thawed peaches if starting with frozen fruit. The chia seeds can give this jam a browner appearance than the peach color you might expect.
- 1 1/2 cups peaches, thawed first if frozen
- 2–3 tablespoons honey or maple syrup
- 2 tablespoons chia seeds
- 1/4 teaspoon cinnamon
Put the peaches and honey or maple syrup in a small pot over low to medium heat. Cook for five minutes, stirring regularly, until the fruit softens and releases liquid. Blend at this stage for a smoother texture, if desired. Stir in the chia seeds and cook for another 10 minutes, until thickened. Remove from the heat, mix in the cinnamon while hot, and leave to cool.
Blueberry and Lemon Chia Jam
Thaw frozen blueberries before cooking so they are ready to soften evenly with the other ingredients.
- 1 1/2 cups blueberries, thawed first if frozen
- 3 tablespoons sugar
- 2 tablespoons chia seeds
- Peel and juice from half a lemon
Combine the blueberries, sugar, lemon juice, and lemon peel in a small pot. Cook over low to medium heat for five minutes, stirring frequently. Remove the lemon peel after cooking. Blend the fruit if you want a smoother consistency, then add the chia seeds and cook for 10 more minutes as the jam thickens. Remove from the heat and cool before serving or storing.
Serving and Storing Chia Seed Jam
Serve the cooled jam on toast, with a little butter or cream cheese, or use it anywhere you would enjoy a fruit spread. Store leftovers in an airtight container in the refrigerator for up to seven days. For the best quality, keep the container chilled and use a clean utensil when serving.
These recipes are for refrigerator jam, not shelf-stable canning. Do not store the jam at room temperature as if it had been processed for long-term pantry storage.
Choose Your Chia Seed Jam Variation
All three versions use the same simple cooking approach, so you can pick a flavor based on the fruit you have: strawberry and vanilla, peach and cinnamon, or blueberry and lemon. Whichever you make, allow the chia seed jam to cool before judging its texture, since it thickens as it stands. Recipe by Emma.
