Mixed Berry Chia Seed Jam

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.

  • Prep time: 5 minutes
  • Cook time: 12 minutes
  • Yield: 1 to 2 cups jam


  • 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.

Mixed Berry Chia Seed Jam

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  • Joe

    I used to make jam for our local farmers market. I wish I’d had this recipe then.
    Why not add a tablespoon of Amaretto? It’s amazing. For strawberries, a tablespoon of Prosecco.

  • christina benages

    looks good will try it

  • Maureen OMara

    Can this be frozen or canned? I would have too much to go through in a few weeks time so would want to preserve it for a longer period.

    • Emma Christensen

      Hi, Maureen! It can definitely be frozen, but I’m not sure about canned. Canning might require more attention to sugar levels and acid levels for safety. Anyone else tried canning chia jam?

  • Vegan Heaven

    I absolutely love making chia jam! I love the texture the chia seeds add to the jam. :-) And they make it so healthy!

  • Susan

    I have made Chia Plum jam, cook the plums, skins on, fish out the pits when cool add sugar, cinnamon to taste (they are really tart) and chia seeds. Then I divvy them up into small plastic containers and into the freezer they go. It makes the best jam, better than any store bought stuff.

    • Rabeea Ahmed

      Do the chia seeds add extra crunch? I’ve never used them before, but your plum jam method sounds intriguing.

      • Emma Christensen

        Hi, Rabeea! Chia seeds are too small to be truly crunchy, in my experience, though they do add texture. They’re kind of like raspberry seeds or strawberry seeds!

      • MarchieB

        Rabeea, the benefits of chia seeds; They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium.
        They also act as a thickening agent in this recipe, eliminating the high amount of sugar usually required to thicken a traditional jam.
        Here’s another recipe you could try;