Confession: I still had 80’s hair in 1990. Not quite as big, but permed, with bangs I was trying to grow out but still sprayed stiff with Aqua Net. To my defense, this was pre-Internet and I lived in a town that was three hours from the nearest shopping mall. I wasn’t the only one in my town late to the straight-hair party.
So the chia seed jam party isn’t the first party I’ve been late to. I fully embrace, however, the mantra better late than never. Yes, chia seed jam’s been around the block a few times by now. And yes, this is my first time trying it.
What can I say? My reluctance to try it may have had something to do with the utter failure that was chia seed pudding. It made me gag. That texture. I just couldn’t do it.
Let me assure you that the texture of this jam is not funky at all. It’s just, well, like jam.
The awesomeness of this jam is in its simplicity: 3 ingredients. 5 minutes. You are in control of what goes into your jam. It’s much lower sugar than most jams.
And it’s full of chia seeds! Are you new to chia seeds? They are powerful little guys. Check out their healthy stats: they help prevent blood sugar spikes, are full of fiber, omega-3 fatty acids, calcium and other minerals, and are also a good plant-based protein source! (source)
Chia seeds can be found in most major grocery stores. The best deal I’ve found on them is the Simple Truth brand at Kroger. Get some!
I hope I’ve convinced you that this chia seed jam is worth trying. If not, here’s one more reason: I’ve got two great recipes coming up that use this healthy jam. You’ll definitely want to have some ready!
5-minute raspberry chia seed jam
Chia seed jam is a healthy, low-sugar alternative to regular jam. You can whip this up in 5 minutes and have an incredible, homemade jam in your fridge! I used this post as my guide for this recipe.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Cuisine: American
Ingredients
- 2 cups raspberry (if using frozen, defrost first)
- 2 tablespoons chia seeds
- 2 tablespoons warm water
- 2–4 tablespoons honey (preferably raw)*
- 1/2 teaspoon vanilla (optional)
Instructions
Add all ingredients (start with 2 tablespoons of the honey) to a blender or food processor, and pulse until the it is the texture you prefer. I didn’t want mine chunky, but you may leave it that way if that’s how you like it. Taste and add more honey if you would like a sweeter jam. (I like it with 2 tablespoons, but with the raspberries being a tart fruit, it isn’t as sweet as regular jam, so add more if you want it like more traditional jam.) Transfer the mixture to a container with a lid (I used a mason jar) and allow to set in the fridge, about an hour. Enjoy!
Notes
*Substitute another liquid sweetener, such as agave nectar, to make this vegan
Nutrition
- Serving Size: whole recipe
- Calories: 376
- Sugar: 43g
- Sodium: 2mg
- Fat: 8g
- Carbohydrates: 73g
- Protein: 9g
Keywords: quick jam recipe
Have a great week, friends!
Kate says
February 10, 2014 at 8:59 amHow long does this keep for in the fridge? Sounds delicious!
Maryea says
February 10, 2014 at 1:54 pmIt will keep in the fridge for about a week. I have also read that chia jams freeze well, but I have not tried it yet.
Valerie says
August 4, 2014 at 7:56 pmMy family is used to eating very sweet jams. I made this recipe with only two Tblsp. of honey. I had to add two more Tblsp. and I just hope that is enough to sell them on it. I like this recipe personally. I like the powerful raspberry taste. Thank you.
Maryea says
August 6, 2014 at 4:45 pmYou’re welcome! Yes, my family is already used to lightly sweetened jams, so I can see how some families may need more sweetener. I hope they enjoy it!
Shannon Garden says
August 30, 2016 at 3:30 pmWill this recipe work with black berries?
Maryea says
August 31, 2016 at 11:39 amI don’t see why not! But I haven’t tried it. 🙂
Alexis @ Hummusapien says
February 10, 2014 at 11:45 amI agree–the texture of chia pudding can be a a bit off-putting. Have you tried letting it sit overnight and then blending it so it’s smooth? That’s my fave way to eat it! I love mashing reheated frozen berries with chia seeds for a quick pancake topper. Love your version!
Maryea says
February 10, 2014 at 1:52 pmNo, I haven’t tried that, but I need to! 🙂
Lee says
February 10, 2014 at 12:21 pmI think it works well in jam because the seeds are reminiscent of raspberry seeds. Though, I do like chia pudding too.
Maryea says
February 10, 2014 at 1:52 pmI think you’re right. It also probably helps that I don’t take a big bite of this jam from the spoon but enjoy it on something else.
Katherine says
February 2, 2019 at 3:51 pmAnd try blending your chia seeds in an old coffe grinder ro make rhem more of a powder….i use Trilogy mix : chia, hemp and flax blend !! Works great..even in baking
annie @ chase that i love says
February 10, 2014 at 3:58 pmI still have 80’s hair, and not by choice. If I walked out of the house without doing anything to it, it would poof up like the worst perm you ever saw. Consequently, I wear it in a boring but manageable bun all the time.
This jam is my jam. Er, can I say that if I’m not 16? Raspberry jam disappears fast around here because how much I love it.
Maryea says
February 10, 2014 at 10:00 pmOh, you can totes say that. 😉
Kristin says
February 10, 2014 at 7:17 pmThis looks good! I’m late to the chia party too. I don’t really know what to do with it besides adding to smoothies. I loved the intro about your hair – we WERE pretty isolated…
Maryea says
February 10, 2014 at 10:02 pmIt’s so quick and easy– it’s worth trying. I put chia seeds in my oatmeal or use as an egg replacer if I need it. I may never buy regular jam again, though, because this is awesome.
Anneka says
February 10, 2014 at 11:30 pmThanks for sharing this beautiful recipe! My kids love chia seeds (yes, the pudding too…) so this will be a big hit in our house.
Maryea says
February 12, 2014 at 1:55 pmYou’re welcome! I hope you and your family enjoy it. 🙂
Sarah @ Sweet Miles says
February 11, 2014 at 12:57 pmAnything that takes 5 minutes is a winner in my book!! Just found your blog, and already loving all of your recipes!!
Maryea says
February 12, 2014 at 1:55 pmThank you, Sarah! Really glad you found me. 🙂
Trisha says
February 11, 2014 at 1:29 pmI love a good jam on some toast. Such a lovely deep colour too. I~m sure its lovely!
Maryea says
February 12, 2014 at 1:54 pmMmmm, me too. Jam on toast reminds me of my childhood. 🙂
cheri says
February 11, 2014 at 8:44 pmThis is genius! I have to go out a buy some chia seeds thats all there is to it.
Maryea says
February 12, 2014 at 1:54 pmYes, you need to!
Deryn @ Running on Real Food says
February 12, 2014 at 9:47 amLove it! I make chia pudding all the time, but I haven’t tried a jam yet. I’ve seen them cooked too so I think how easy this is! Thanks!
Maryea says
February 12, 2014 at 1:54 pmThe fruit flavor really comes through in the chia jam. I don’t think I’ll be getting store-bought jam too often anymore!
Susan M says
February 12, 2014 at 10:19 pmOoh, what a great idea! I have no problem with chia seeds, I throw them in my yogurt & let them sit & swell 15 mins before eating. I have to try this- I love that it’s not filled with sugar! Thanks for sharing, glad I found you today!
Maryea says
February 13, 2014 at 6:46 amYou’re welcome! I’m glad you found me, too. 🙂
Tracy says
February 14, 2014 at 8:58 amVery tasty and so easy! Have you tried this with strawberries?
Maryea says
February 14, 2014 at 9:05 amI haven’t tried it, but I have some frozen strawberries and plan on trying it for my next batch. I can’t see why it wouldn’t work just as well.
Dee says
February 14, 2014 at 10:33 amJust made this using three cups of fresh strawberries, 3 tablespoons of chia seeds, and a tablespoon and a half of honey. I think I could get away with using even less honey, but it’s freakin’ delicious! Thanks for sharing:-)
Maryea says
February 14, 2014 at 1:14 pmYou’re welcome! Thanks for letting me know how it works with strawberries. I’m planning on trying it soon! 🙂
Shannon says
February 28, 2014 at 6:03 pmTry and stop me from eating the whole jar at once!
Maryea says
March 1, 2014 at 5:24 pm🙂
Lisa says
April 27, 2014 at 8:42 pmMaryea, I now make this at least once every couple of weeks for my family. I have reduced honey to 1 TBS and no one has noticed, not even me. It’s delicious w/all kinds of fruit. I have used raspberries, blueberries, strawberries, and mixed berries. All of them have worked out fine. My family absolutely loves this jam!! I think I’m even thinking about trying mango out next time. Thanks for a recipe that has now become a staple for us.
Maryea says
April 28, 2014 at 9:28 pmI’m so glad to hear this, Lisa! I’ve made it with blueberries, too, but need to try more fruit.
Becky says
July 8, 2014 at 7:32 amCan you freeze this jam? If so how long do you think it would keep for? Thanks!
Valerie says
August 2, 2014 at 9:48 pmI just made this this afternoon. I put some in the freezer, so I’ll let you know how it goes.
Maryea says
August 4, 2014 at 4:26 pmGreat–keep me updated! 🙂
Valerie says
August 4, 2014 at 7:43 pmI froze it in small mason jars and it looks great.
Chia Seeds Side Effects says
July 23, 2014 at 5:14 amGood heavens, thanks very much for posting this! It is going to be so helpful when I buy Chia Seeds at the store! Very Extraordinary!
Valerie says
August 4, 2014 at 7:46 pmLooks great in the mason jars in the freezer. I’m sure it will be great.
June S says
March 26, 2015 at 1:40 pmHello Maryea:
Looks devine…just wondering if you can replace the honey with maple syrup…I am vegan and do not eat honey
Thank You, June
Maryea says
March 26, 2015 at 2:43 pmHi June! Yes, maple syrup will work as a sweetener in this recipe. Enjoy!
Priya says
April 21, 2015 at 1:27 pmYumm…yummy..best part is it takes 5 mins & so healthy…I tried making it last week..however I have one question…how long it’s good to eat as it’s not cooked or no preservatives.
Maryea says
April 22, 2015 at 10:31 amIt’ll keep for about a week in the fridge!
Debra Fletcher says
April 24, 2015 at 5:49 pmSounds wonderful!! I was wondering if you or anyone else has told you how this works/tastes using Stevia or Truvia?!?
Hope to hear from you soon! Did you ever try any other fruit combinations?!?
Debra
Maryea says
April 25, 2015 at 6:53 amYes, I have tried a lot of different fruits now and it works well! Raspberry is still probably my favorite because raspberry jam naturally has seeds so it looks like regular jam. The other fruits having seeds seems strange to me, but that’s just me being weird I think this would work great with stevia if you like the flavor of stevia!
Debra Fletcher says
April 24, 2015 at 5:52 pmI was wondering also – did anyone get back to you to let you know how well it freezes?!? Although I am guessing it may not last long enough to freeze unless you are giving it as a gift!
Debra
Maryea says
April 25, 2015 at 6:51 amI have not tried it yet and haven’t heard any feedback about freezing–sorry!
Jeri Peratis says
May 20, 2015 at 6:24 pmThis jam sounds great! I wasn’t a fan of the chia seed pudding either. I ordered a Vita Mix blender and as soon as it arrives I’m going to make this! Excited to have control over what goes into my body.
caitlin says
August 18, 2015 at 10:23 amI am just making this jam for the first time right now. It turns out I only have one tablespoon of Chia seeds… will this greatly effect the outcome of the jam?
Maryea says
August 20, 2015 at 10:02 pmI would use less fruit. If you’ve already added the one tablespoon to the 2 cups of fruit, it may still work, but will probably not gel up as much. I’m guessing it will be more runny. I hope it works out for you!
Kirsti Arndt says
August 22, 2015 at 1:03 pmFlavor is great however it does not thicken. It is raspberry sause.
Maryea says
August 22, 2015 at 9:28 pmDid you use the same ratio of fruit to chia seeds? How long did you let it sit? I’ve never had it not thicken–chia seeds thicken very well.
the uncommon pearl says
June 19, 2017 at 4:24 pmThanks for the inspiration for this delicious and healthy raspberry jam! I shared it with my viewers today, along with my Healthy Eating Raspberry Muffins.
https://theuncommonpearl.wordpress.com/2017/06/19/when-the-raspberries-are-on-sale/
I’ll be making more jam this summer! Thank you!
Becca says
December 12, 2017 at 4:58 pmI’d love to try it but I’m pretty sure I ciuldn’t use it all in one week. How much does it make ?
Maryea says
December 12, 2017 at 6:11 pmThis actually freezes very well! Lately my daughter is the only one using jam, so I’ve started dividing it in half and freezing half. It makes a small mason jar container full–I can’t remember how many ounces that is right now.
Felicity says
July 1, 2018 at 4:31 pmHi, could this be sweetened with stavia instead? Or does honey add to the texture
Maryea says
July 2, 2018 at 11:56 amStevia should work just fine.
Jessica Clayton says
July 4, 2018 at 3:36 pmHi!
I am noob to jam making, saw this recipe and made it. Just after had i realised that this is a “fridge jam”. Does this mean after the two weeks of being chilled in fridge, i cannot store it on my shelves canned? Will i have to keep it in my fridge whole time?
Thanks!
Jessica
Maryea says
July 9, 2018 at 8:49 amNo, you can’t store this on the shelves. It does freeze well, however, so you can freeze it if you want to preserve it for longer.
Shelley Murray says
July 31, 2018 at 11:59 amVery good. Family loved it. What is the shelf life in the fridge? I have raspberries come out my ears at the moment and would like to make lots. How long does it last?
Thanks
Maryea says
July 31, 2018 at 12:23 pmI’m glad the family loved this! In the fridge it lasts about a week, but it is also freezer-friendly. It will keep about 3 months in the freezer. 🙂
Jeewesh Gupta says
May 22, 2019 at 4:59 amNice Article & Great Idea
Maryea says
January 15, 2015 at 1:21 pmSo true!