Berries, berries, berries! Nothing beats a bowl of ripe berries on a hot summer day.
I often get carried away at the farmers market and buy far more berries than I can eat within a week. One way I use up the extras is making this easy chia seed jam!
I am no expert when it comes to making jam, which is why I LOVE chia seed jam.
All you do is toss some chopped up fruit with sugar (or honey) and lemon juice, and cook the fruit until the pieces break down. Then, you stir in some chia seeds and let the jam cool.
The chia seeds absorb the extra liquid from the fruit and expand, acting as a natural thickener for the jam. That’s it!
It will keep in the fridge for a few weeks, and it’s great for spreading on toast or stirring into yogurt.
This mixed berry chia seed jam is a blend of blueberries, strawberries, and raspberries. However, you can use any combination of berries or fruits that you like. Just make sure that you start off with about 2 1/2 cups of fruit.
The jam tastes better if you use ripe berries, but you can always add another teaspoon or two of sugar if your berries are not quite ripe yet.
If you want an extra bit of zing in the jam, consider adding a teaspoon of grated ginger before you cook the fruits. The flavor of the ginger works very well with the berries!
Mixed Berry Chia Seed Jam RecipePrint
The blueberries and raspberries break down quite easily. If you want chunks of fruit in the jam, don’t chop the strawberries too finely. Consider halving small strawberries and cutting large strawberries into quarters.
Look for chia seeds at natural food stores in the baking aisle or with the other nuts and seeds. You can also order them online.
- 1 cup blueberries
- 3/4 cup chopped strawberries (stems removed)
- 3/4 cup raspberries
- 2 tablespoons sugar, plus more to taste
- 2 tablespoons lemon juice (from about 1/2 a lemon), plus more to taste
- 1 1/2 tablespoons chia seeds
1 Combine the blueberries, strawberries, raspberries, sugar, and lemon juice in a medium saucepan. Give everything a quick stir to distribute the sugar.
2 Cook the fruits over medium heat for about 10 to 12 minutes, stirring occasionally, until the fruit breaks down. The fruit should look like a syrupy, runny sauce. (If you want a smooth jam without chunks, use the back of a wooden spoon or a fork to mash large chunks of fruit.
3 Remove the saucepan from heat. Mix in the chia seeds and let the jam sit for 10 minutes to thicken. Taste and add additional sugar or lemon juice to taste.
4 Cool to room temperature, then transfer to a jar and refrigerate. The jam will continue to thicken in the refrigerator. Store for up to 3 to 4 weeks.
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