Chia Jam

Breakfast, Side, To Try


2 cups chopped fresh fruit

1 to 2 tablespoons freshly suqeezed lemon juice

1 to 2 tablespoons honey, agave, maple syrup, or sugar

2 tablespoons chia seeds, plus more if needed


Prepare the fruit as needed. Remove stems, pits, seeds, and skin from the fruit as needed. Chop large fruits into small pieces. Berries can be left whole.

Cook the fruit until it starts to break down. Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.

Stir in the sweetener and lemon juice. Remove from the heat. Stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice as needed

Stir in the chia seeds. Add the chia seeds and stir to combine.

Let the chia thicken the jam. Let stand 5 minutes, until thickened. If you want it thicker, stir in more chia seeds 1 teaspoon at a time.

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


No-cook chia jam: Mash the fruit with a fork until pulpy and juicy, then stir in the rest of the ingredients. You can also combine all the ingredients in a blender, or use an immersion blender, and blend until the jam is completely smooth. Uncooked chia jam tends to be a bit looser and more sauce-like than the stovetop version; add extra chia seeds if you'd like a thicker consistency.

Getting rid of visible chia seeds: If you'd prefer not to have visible chia seeds in your finished jam, puree the jam in a blender or with an immersion blender. If you'd like to keep a somewhat chunky texture, blend just a portion of the jam with the chia seeds, then stir it back in with the rest of the jam.


Calories 182
Fat 3.9 g (6.0%)
Saturated 0.4 g (2.1%)
Carbs 38.0 g (12.7%)
Fiber 6.6 g (26.6%)
Sugars 13.2 g
Protein 2.9 g (5.9%)
Sodium 10.0 mg (0.4%)