Easy Blender Chia Jam 

This has got to be, hands down, the most simple jam recipe you will ever encounter. The ingredients are simple. The method to make it is super simple (be lazy AND make your own homemade jam? Yes, you can have it all!). And this can easily be customized with different fruits based on what you have, what’s in season, or what’s on sale. These jams are literally made of two things: fruit and chia seeds. That’s it. No weird ingredients. No added sugar. Just fresh fruit and chia. Are you in?

I made two different versions, which I’ll share below. But what I learn is that it’s great to combine two fruits in every jam. You want something that is high in water content and then something with a bold color and potent flavor (berries work great for that). This does a couple things. So first, you want high water content because the liquid is what will activate the chia seeds, causing them to create that gel coating that you get when you make chia pudding or add chia to your water. This is what takes this from blended fruit (essentially a smoothie) to a thick, jam consistency. And then using something with a bold color and potent flavor, well, I think you can kind of guess what that does. 🙂

Easy Blender Chia Jam, makes about 3 heaping cups of jam

1 lb fresh fruit
3 tablespoons chia seeds

As you can see from the photos, I made two jams. One is plum and blueberry, the other is raspberry and cherry. Next I want to try watermelon and strawberry—sounds so good, right?!

Prep the fruit by rinsing, removing any stems, seeds, or cores and, if needed, removing the skin. I removed the skins of the plums, which was more a choice about what kind of final texture I wanted rather than needing to remove them (like you would for something like mango).

Blend the fruit well. Then stir in the chia seeds. Cover and allow to thicken in the refrigerator for 1 hour, stirring once halfway through to make sure no big clumps form. That’s it! Whatever you don’t eat the day you make this you can store in the refrigerator in an airtight container for at least a week, maybe more.

I ate this on top of whole wheat toast with some fresh ricotta cheese (learn to make your own here). But if you want to keep it dairy-free, you could serve the jam on toast all on its own, or with nondairy butter, or a nut butter. Keep in mind the only sweetness these have will come from the fruit you use, so it can vary. If you want to add a little drizzle of honey, maple syrup or date syrup, you do you. xo. Emma

P.S. If you want a more traditional (slightly sweeter) chia jam recipe, check here.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • Hi Emma,

    Thanks for sharing this recipe. Most people still think jam making involves piling in the sugar, unfortunately! With a recipe so simple and delicious there is no need to add the extra sugar as a preservative, as some would argue.

    On a side note, have you ever tried Rice Malt Syrup?

  • I make these jams all the time. Yes, try strawberry and watermelon, it’s so good! Strawberry rhubarb is awesome too!
    P.S. Try making the ricotta with buttermilk, so much better!

    • https://abeautifulmess.com/wp-content/themes/a-beautiful-mess/assets/images/gravataricon.gif

      Yum! When you do strawberry and rhubarb do you cook the rhubarb at all? Or just blend it up like this version? I’ve never tried using raw rhubarb before (I’ve mostly just used it in pies to be honest).

      • Yes, I cook it in a sauce pan with some fruit juice like pear, apple or pineapple. Something sweet but 100% juice, no added sugar.

  • Emma, will the chia seeds still do their gel magic if I decide to blend them WITH the fruit? Sometimes I like the crunch over a lazy weekend breakfast, other times I run out the door with a piece of toast and don’t have time for chia seeds in my teeth. 😉

    • https://abeautifulmess.com/wp-content/themes/a-beautiful-mess/assets/images/gravataricon.gif

      You know Laura, I don’t know for sure as I haven’t tired it. But I *think* it would work. It’s the time in the liquid that allows them to create the gel coating. So I don’t think blending them would make any difference unless they got blended so much they were ground, that make make a difference then.

    • HI Laura/Emma,

      I actually tried this last night, with a peach + cherry blend. I blended the fruit first, and then threw in the chia seeds and blended until smooth. The seeds are still just as effective at setting after blending, but the overall color wasn’t quite as pretty after I blended them in. Super tasty and thick, though. I can’t wait to have it with some fresh bread this weekend

      Thanks for a great idea!
      Susan

  • I love how simple yet yummo this looks Emma. I will try it!! After my Bikini competition in nine days, this will be my first breakfast.
    Love your blog and all you do. Congrats on the cookbook.

  • Just saw the Rhubarb question where you asked if you could blend it raw and just jumping in to say its IMPERITIVE to cook it as rhubarb is actually somewhat poisonous if it isn’t cooked!Word to the wise before you make some dangerous jam 😀

  • Okay, here’s my silly question. What do you consider a high water content fruit? This is on my must try list – thanks for the beautiful pictures and a great idea!

  • Yum! Do you think this could work as a cake filling? Planning my son’s birthday party and want to make a layered cake with a jam filling that isn’t overly sweet.