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Chia Seed Jam: 3 Ways


Strawberry Vanilla Bean Chia Jam

  • 1 1/2 cups strawberries tops removed and cut into fourths
  • 2 tablespoons sugar
  • 2 tablespoons chia seeds
  • seeds from half a vanilla bean

Peaches + Cinnamon Chia Jam

  • 1 1/2 cups peaches if frozen thaw first
  • 2-3 tablespoons honey or maple syrup
  • 2 tablespoons chia seeds
  • 1/4 teaspoon cinnamon

Blueberry + Lemon Chia Jam

  • 1 1/2 cups blueberries if frozen thaw first
  • 3 tablespoons sugar
  • 2 tablespoons chia seeds
  • peel and juice from half a lemon


  1. In a small pot cook the fruit and sugar over low/medium heat for 5 minutes. The fruit will release moisture and soften. Be sure to stir as this cooks so the sugar doesn’t heat too much in one spot and burn. If you like your jam more smooth than chunky (like I do), use a blender or immersion blender to puree it at this point. Then add the chia seeds and cook another 10 minutes, as it thickens. Remove from heat and stir in the vanilla seeds, cinnamon, or lemon while still hot. Allow to cool before using or storing.