Chia Berry Jam

This recipe is from the guidance provided on the kitchn website:

Ingredients ( Makes 1.5 to 2 cups)

2 cups of chopped fruit; (I used a mixture of fresh organic raspberries, blueberries and strawberries; partially defrosted berries will work too)

1 to 2 tablespoons of lemon juice, to taste

1 to 2 tablespoons of honey, maple syrup, coconut crystals or sugar, to taste.(I used coconut crystals)

2 to 4 tablespoons of chia seeds (it depends how set you want it, I used 4)


Prepare the fruit; chop large strawberries into smaller pieces; most berries can be left whole

Transfer the fruit to a saucepan. Cook over medium heat until the fruit breaks and becomes syrupy, 5 to 10 minutes. Mash the fruit until it is as smooth or lumpy as you like.

Stir in your chosen sweetener and lemon juice. Taste and add more sweetener or lemon juice to taste.

Stir in the chia seeds; mix thoroughly so they are distributed throughout the jam.

Let stand 5 minutes, until thickened; it won’t reach the consistency of regular jam but it will noticeably thicken. If you would like a thicker consistency stir in more chia seeds, 1 teaspoon at a time.

Transfer to a jar or storage container once the jam has cooled to room temperature. Store in the fridge for about 2 weeks; it will thicken further and become more set once it’s completely chilled. The jam can be frozen for up to 3 months; thaw in the fridge before using.

I am enjoying it on toast and on my pancakes with KOKO natural yogurt.


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