Easy Chia Jam

Back
Print Recipe

Easy Chia Jam

This Easy Chia Jam recipe takes just 10 minutes to make, uses only 5 ingredients, and is super healthy! Store-bought jam is loaded with sugar, but my homemade chia seed jam is thickened with chia seeds (instead of sugar), and is sweetened with just a touch of maple syrup or agave (which is totally optional)! Choose your favorite fruit and make a batch of homemade jam - you will never buy the store-bought stuff again!
My Notes:
Click here to add your own private notes.
Cook Time10 minutes
Total Time10 minutes
Meal Type: Breakfast
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Seasonal (Hot Weather), Soy-Free
Tool: Stove
Ingredient: Berries, Lemons
Servings: 12 (makes about 1 1/2 cups)
Ingredients
  • 2 cup(s) fresh or frozen fruit (such as raspberries, strawberries, blueberries, blackberries, cherries, peaches, mangoes, pineapple, apricots, plums, kiwi, or a mix) *see notes
  • 2 tablespoon(s) chia seeds
  • 1 - 4 tablespoon(s) maple syrup or agave (optional)
  • 1 tablespoon(s) lemon juice
  • 1 pinch(es) lemon zest (optional)
US Customary - Metric
Instructions
  • Start by adding your chosen fruit to a medium saucepan. Cook the fruit over medium-high heat, stirring occasionally, until it softens and begins to bubble. This should take about 5-10 minutes. If the fruit starts to stick, add a small splash of water to the saucepan.
  • Once the fruit is cooked, use a potato masher or a spoon to mash it to your desired consistency. For chunkier jam, mash less; for a smoother texture, mash more.
  • Next, stir in the chia seeds. Add sweetener to taste, using either maple syrup or agave. Some fruits might be sweet enough on their own and not require any added sweetener, so taste the mixture and adjust the sweetness accordingly. Mix in lemon juice and lemon zest, if you like a bit of extra zing.
  • Remove the jam from heat and let it cool. As it cools, it will thicken. Once cooled, transfer the jam to an airtight container. Store it in the refrigerator for 1-2 weeks, or freeze it for up to 8 months.
    Use your homemade chia jam as desired—spread it on toast, swirl it into oatmeal, top off vegan yogurt bowls, drizzle on vegan ice cream, spread on pastries, or use any way you like.
Notes
Fruit of choice: if needed, prep fruit by peeling it, removing pits, chopping it, and/or removing stems. I love using a bag of frozen fruit because all the work is already done for you and it's picked at peak ripeness.
Nutrition
Serving: 1serving, about 2 tablespoons(recipe makes 12 servings) | Calories: 40kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 1mg | Potassium: 40mg | Fiber: 2g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 0.2mg
Did You Make This Recipe?Tag @easyveganmealplan on Instagram and Hashtag #easyveganmealplan