This Mixed Berry Chia Jam needs just two ingredients and comes together in minutes. It has a nice, fruity tartness that makes it perfect for spreading on toast, muffins, waffles, or pancakes.
If you're like me, you're constantly looking for ways to make healthier and more nutritious foods for your children or loved ones. But it can be hard, especially when so many store-bought foods are packed with sugar.
One of the worst culprits is
In contrast to store-bought jam, this chia jam requires no added sugars. It's just frozen berries and chia seeds. The antioxidant-rich berries and omega-packed chia seeds make this a great choice for any occasion.
Unlike traditional canned jam, this recipe comes together in minutes. The magic is in the berries, which are both tart and sweet for a more rounded flavor, and the chia seeds, which expand and soften in liquid, giving them a jelly-like consistency.
Not only does chia jam come together in minutes, but it requires almost no prep work. And since you aren't canning it, you don't need to worry about sterilizing the jars or using any specific equipment.
Ingredient notes
- frozen mixed berries --any kind of frozen mixed berries will work. You can also just use frozen strawberries or frozen blueberries if you prefer.
- chia seeds -- these expand to help give the jam a jelly-like consistency.
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
Add the berries in a medium pot and heat on medium high. You don't need to add water, as the berries will quickly start to release their own juices.
When the berries have softened, crush them with a potato masher until there are no whole berries left. If you like a chunkier jam, stop there. If you like a smoother jam, continue to mash the berries until they reach desired consistency.
Continue to cook over medium to medium high heat, until most of the liquid has boiled off and the mixture has a thick consistency. Take off the heat and add the chia seeds.
Stir to combine. The chia seeds will begin to absorb the liquid and grow slightly in size. They will take on a jelly-like consistency and help to thicken up the jam.
Wait at least 15 minutes to consume, but an hour or more is better.
Variations
Here are a few ways to switch things up.
- Citrus - add a splash of orange juice for a sweet, citrusy flavor.
- Just One Flavor - this technique also works with any frozen berries. So if you only have strawberries, blueberries, or raspberries, just use those.
Equipment
For this recipe, you'll need a medium sized pot and a potato masher (a wooden spoon can also work in a pinch).
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How to serve
Spread it on toast or a roll for a quick breakfast or snack. Or combine it with homemade almond butter for a simple sandwich.
Mixed Berry Chia Jam even makes a great topping for black bean brownies--or any chocolate treat because, come on, chocolate and berries? Classic.
Storage
Store the jam in an air-tight container in the refrigerator for up to 7 days or freeze for up to 6 months.
Top Tip
I usually make this on Saturday or Sunday morning while I'm cooking waffles or pancakes. Once the jam has reached a sauce-like consistency, I take it off the heat and drizzle a few spoonfuls onto my pancakes or waffles for a sweet, tart topping. Then I add the chia seeds to the remaining berry sauce in the pot, and by the time I've finished breakfast, the chia jam is done!
This two-ingredient chia jam has a nice tartness to it and a fresh, fruity flavor that manages to be sweet without going over the top. If you're used to store-bought jam, it's definitely not as sweet.
More vegan breakfast recipes
📖 Recipe
Mixed Berry Chia Jam (2 Ingredients!)
Equipment
Ingredients
- 2 cups frozen mixed berries
- 1 to 2 tablespoon chia seeds
Instructions
- Place the berries in a medium pot and heat on medium high. You don't need to add water, as the berries will quickly start to release their own juices.
- When the berries have softened, crush them with a potato masher until there are no whole berries left. If you like a chunkier jam, stop there. If you like a smoother jam, continue to mash the berries until they reach desired consistency.
- Continue to cook over medium to medium high heat, until most of the liquid has boiled off and the mixture has a thick consistency.
- Take off the heat and add the chia seeds. Stir to combine. The chia seeds will begin to absorb the liquid and grow slightly in size. They will take on a jelly-like consistency and help to thicken up the jam. Wait at least 15 minutes before consuming.
- Store in the refrigerator in a glass, air tight container for up to 7 days.
Notes
- If your jam is too thin, simply add more chia seeds, stir to combine, and wait another 15 minutes.
- Safety precaution: This jam should be stored in the refrigerator or freezer. Do NOT store at room temperature.
kristine says
Why do you have to cook it?
Thanks, Kristine
Julianne Lynch says
Hi Kristine, I like to cook the berries because I feel like they break down better and get more jammy. I have also tried the method of not cooking them but didn't like it quite as much. Overall I prefer the method listed in the recipe but, both ways can work fine.
Kathe says
I use my spice grinder to chop up chia seeds and store them in the frig. I use them to thicken almost everything since they are full of nutrients -- soups, sauces, oatmeal, salad dressings. Grinding them ensures they are fully digested -- AND they don't stick in my teeth!! LOL
I hadn't used them for jam yet, but this is so easy, I'm doing it today to have on my almond butter sandwich!! Thanks.
Julianne Lynch says
You're welcome! I'm so glad it worked out.
Jen says
I’ve been buying one just like this and this recipe came out great! One small addition for those who prefer a sweeter jam: rehydrate a medjool date and mash it in.
Julianne Lynch says
Awesome! I'm so glad you liked it and adding the date sounds like a great idea!