Chia Seed Jam – so easy, so healthy, so yummy!


Chia Seed Jam has been popping up a lot lately in my inbox so I thought I’d best check it out.  So easy and sooo yummy, I’m glad I tried.  Regular jam is lovely but high in sugar, these chia versions only have 4 ingredients each and none of them refined cane sugar, additives or preservatives plus you get the extra benefit of saying “I made it myself”, nobody needs to know how easy it is.

If you want a bit more information on chia seeds have a look here for what I think is a no nonsense summary, 13 things you should know about chia seeds.

Putting these in some pretty jars would make great “hostess gifts” or thinking ahead end of year gifts for the teachers.  I got the “homemade” jar in the photo from Peters of Kensington but the lovely emerald+ella also sells gorgeous jars and other pretty things.

These jams are lovely with crumpets, muffins, English muffins, toast, breads and of course go perfectly in a Jam Drop!

First up and my favourite so far is Blueberry & Vanilla Chia Seed Jam.  I was inspired by a recipe from

Makes about 1 1/2 cups



3 C frozen blueberries

3 Tbsp maple syrup

2 Tbsp black chia seeds

1/2 tsp vanilla extract


1. Put blueberries & maple syrup in a medium sized saucepan and bring to the boil so the blueberries start melting, about 1 – 2 minutes. Stir regularly
2. Reduce the heat and simmer for about 5 minutes then mash with a potato masher or fork


3. Add in the chia seeds and simmer for about 10 – 15 minutes until it thickens to a consistency that you like your “jam” to be. Stirring regularly


4. Once it has thickened into a “jam” remove from heat and add the vanilla extra and stir through.

5.  Transfer to a jar and store in the fridge for up to a week, if it doesn’t get gobbled up before then


Next I tried Raspberry Chia Seed Jam  slightly different method and a bit tarter but you can sweeten to your taste, I really liked this one too and now I know how easy it can be there are so many more flavours to try. This recipe was adapted from one I found on It makes about 1 cup.



1 C frozen raspberries

2 Tbsp rice malt syrup (or raw honey)

juice of 1/2 lemon

2 tbsp white chia seeds


1. Combine raspberries, rice malt syrup and lemon juice in a saucepan and bring to the boil then reduce the heat to low. Stirring regularly

2. Mash the raspberries with a potato masher or fork and taste to see whether it’s sweet enough for you (mine was), add extra rice malt syrup if necessary

3. Add Chia seeds and mix through


4. Let it thicken up a bit and then remove from heat and pour into a jar and put in the fridge for an hour to set.

Enjoy, I have been!


Do you make your own jam?  What other flavours do you think we should try?

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One comment

  1. Mary
    August 1, 2014 at 5:36 pm

    Loved the two beautiful jams. Yummy on rolled oats for brekky

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