Berry Chia Seed Jam

This delicious berry chia seed jam comes together in 10 minutes and is a great alternative to store-bought jam. It’s the perfect topping for pancakes, yogurt, or slathered on warm, sourdough toast with almond butter. 

A jar of berry chia seed jam on a plaid napkin.

I know I’m not alone when I say PB&J sandwiches were a huge staple in my diet growing up. I still absolutely love the classic combo of peanut butter & jelly, but the ingredients I use have gotten a bit of an upgrade. Although there are plenty of great natural peanut butters out there, I find that most jams are still loaded with with quite a bit of sugar. 

So instead of store bought jams, I’ll typically make a version of this chia seed jam. By going the homemade route, you get to have more control of what goes into your jam and can customize it to suite your taste. This chia seed jam is much lower in sugar, easy to make and loaded with nutrients thanks to the chia seeds and antioxidant-rich berries. 

Health benefits of chia seeds 

Chia seeds are a nutritional powerhouse and give this jam a serious upgrade. Chia seeds are:

  • High in heart healthy, anti-inflammatory omega-3 fatty acids 
  • A great plant-based source of protein 
  • Packed with fibre which keeps you full for longer and helps support balanced blood sugar and digestive health 
  • A good source of calcium 

How to use chia seed jam 

  • Add it to yogurt with granola or nuts/seeds
  • Spread on sourdough or sweet potato toast with some nut/seed butter
  • Add it as a topping to waffles, pancakes or french toast
  • Stir it into oatmeal or overnight oats 
  • Serve on charcuterie boards 
  • Spread on a slice of warm banana bread

Berry Chia Seed Jam

Recipe by Emily MaudeCourse: Breakfast
Servings

1

cup
Prep time

1

minute
Cooking time

8

minutes
Total time

9

minutes

This delicious berry chia seed jam comes together in 10 minutes and is a great alternative to store-bought jam. It's the perfect topping for pancakes, yogurt, or slathered on warm, sourdough toast with almond butter. 

Ingredients

  • 1 cup frozen raspberries

  • 1 cup frozen blueberries

  • 1 tbsp lemon juice

  • 2 tbsp chia seeds

  • 1-2 tbsp unpasteurized honey or maple syrup (optional - depending on the sweetness of your berries. You may find you don't need any)

Directions

  • Add frozen berries to a saucepan and cook on medium low for 5-8 minutes, until warmed through and slightly broken down.
  • Remove from the heat and lightly mash, leaving a bit of texture.
  • Stir in the lemon juice, chia seeds and sweetener if using.
  • Allow to cool before transferring to a container. Store in the fridge for up to 1 week.

Notes

  • I used frozen raspberries and blueberries, but feel free to use whatever berries you have on hand.

Leave a Comment

Your email address will not be published. Required fields are marked *

*