Mixed Berry Chia Jam

March 5, 2014

I read a lot of food blogs. I am constantly bookmarking recipes I want to try, things that look delicious, or things that inspire me to create new recipes. Occasionally, though, I come across a recipe that I am not content to just bookmark for later. It just grabs me and I have to make it right now! That is what happened with this jam. When the uber talented Sodium Girl posted a link to this chia jam a few weeks back I knew I had to make it right away. If she loved it, I knew I would too. Fortunately I always have frozen berries in my freezer so less than 30 minutes later I was tasting my jam off a spoon. And it is delicious. It is the perfect low sugar way to add all kind of fruity goodness to anything, from yogurt to toast to grain-and-refined-sugar-free hamentashen (coming later this week).

It is so simple to make and that is part of what makes it so wonderful. The honey flavor compliments the berries and the chia thickens the whole thing to the perfect consistency. The chia seeds are a brilliant way of making a thick jam without having to add a lot of sugar. Traditional jams require a good amount of sugar, or a very long cooking time, to thicken up to the correct consistency. In this recipe the chia provides a good amount of the thickening. This results in a low-sugar jam that still has a fresh fruit flavor that just isn’t possible with the long cook time that traditional low sugar fruit preserves require.

Quick, easy, and healthy too, I envision lots of variations of this jam in our future.

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Ingredients & Instructions

Ingredients & Quantities

  • 12 oz mixed frozen berries
  • 3 tablespoons (2.25 oz) honey or maple syrup
  • 1 tablespoon (.5 oz) chia seeds
Mixed Berry Chia Jam

Preparation Instructions

In a medium saucepan, combine the mixed berries and sweetener. Bring to a simmer over medium heat, stirring frequently. Once the berries have thawed and are a bit soft lightly mash the berries with the back of a spoon.

Reduce the heat to medium low. Stir in the chia seeds and cook, stirring frequently, until the jam has thickened to your desired consistency, about 15 to 20 minutes. Once the jam has thickened, remove the pan from heat. Taste the jam and add more sweetener if desired.

Recipe adapted from Cookie and Kate

11 Comments
  1. nicky

    excuse my ignorance but how do you bookmark a recipe and then go back to make it later?
    i want to try so many on your site (and others) and never knew how to pull it up again…
    could you help???

    • Shoshana

      My favorite way to save recipes for later is with pinterest. Once you set up an account you can pin to your boards directly from my site and others. (The little pin it button under the recipe). Then all your recipe links will be in one place, easy to find, and with a picture to remind you of what they are. Please feel free to email me if you need more help.

      • nicky

        thank you so much for responding. i happened to have figured it out after i asked you.
        what substitution do you use now for all your recipes with mimiccreme? you got me into that product and i loved it!!

  2. Such a great idea to add chia seeds to jam! Will try soon.

  3. wow, we love making jam, but we always load it with sugar, we need to try chia jam!

  4. Chia seeds are so “hot” right now. I’ve never used them but just bought a package. Now I can start experimenting. Jam is good, I like your recipe because it isn’t overly sweet. The seeds must add a really interesting texture.

  5. I saw this recipe and have been meaning to make it, too! It is such a great idea.

  6. I just bought chia seeds today to start using them in recipes and come home to find your jam recipe. Thanks for this, I’ve been wanting jam roly poly for ages and I have a packet of frozen strawberrys in the freezer too.

    Jam roly here we come.

  7. I have yet to try chia seeds. I’m a little scared of them. I think it’s because of the chchchchia commercials lol

  8. This looks so good, I often find myself dropping everything to make a recipe I come across.

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