Chia jam is the perfect sweet topping for all kinds of foods: toast, chia pudding, smoothie bowls, yogurt, oatmeal, pancakes, the list goes on.... Plus its nutritional profile makes it a health-boosting super-treat!
There are so many creative recipes for chia jam available online, this is just my basic guide to a classic berry chia jam. This recipe is a great way to use up frozen fruit, or fresh fruit that's hitting it's prime in sweetness, and the flavor combination options are truly endless.
I use roughly 2 cups frozen fruit, and simmer it over low heat with 1 Tbs water and 1/2 tsp vanilla extract for about 20 mins, or until completely broken down and soft. Next, I stir in about 1 Tbs. of chia seeds, and 1 tsp. lemon juice, and 1-2 tsp. raw honey (depending on the sweetness of the fruit). I like to let the jam sit in the refrigerator overnight to thicken.
Nutritional benefits include fiber, protein, omega-3 fatty acids (reducing overall inflammation and pain in the body), antioxidants from the fruit, and a naturally-sweet alternative to sugar-laden store bought jams. Plus your home will smell like heaven 🙌🏼 WIN-WIN.
- 2 cups frozen or fresh berries
- 1 tsp. fresh lemon juice
- 1-2 tsp. raw honey (depending on the sweetness of the fruit)
- 1 Tbs. chia jam (or more, depending on the liquid content)
1. Remove stems, pits, leaves, or other bits of the berries that are not edible.
2. Add berries to a small saucepan with 1 Tbs water and 1/2 tsp vanilla extract, and simmer over low heat until fruit is completely broken down and soft. Stir frequently to avoid burning.
3. After about 20 minutes the fruit will begin to thicken. Remove the pan from heat at this point, and stir in chia seeds, lemon juice, and raw honey. Stir to combine. I like to add a tiny pinch of sea salt (literally, tiny) to bring out the flavor and sweetness of the fruit, but that's optional.
4. Let cool for 15 or so minutes, at which point you'll want to check the consistency of your jam. It will continue to thicken overnight, but if it looks too runny, sprinkle in an extra 1/2-1 Tbs. of chia seeds, and stir again.
5. Transfer jam to an air-tight container, and store in the refrigerator for up to 1 week.
I hope you love it!