Never reach for store-bought jam again! These 5 Homemade Chia Jam recipes will prove to you that making jam can be quick and fun. Get ready for healthy, refined-sugar-free jams that you can enjoy within 20 minutes!
By now, I think you might have figured out that jams are totally my jam.
What’s not to love, really? They’re just an upgraded version of your favorite fruit… that you can wonderfully spread on a piece of toast or rice cake. But, jam is so much more than that. I love adding it as a pancake topping and over greek yogurt, too. Yep, jams are pretty great.
While made of lots of fruit, the major downside to jam is it’s made with lots (and lots and lots…) of refined sugar. And when I say lots, I really do mean a lot. If you’ve ever made homemade jam using granulated sugar, you know what I mean.
Luckily, there is a way around it!
You can still eat clean and enjoy your favorite fruit in the form of jam. But, how? Well, instead of reaching for a jar of store-bought jam, make your own. As you’ll see, it’s actually pretty easy to make homemade jam without refined sugar and you can use pretty much any fruit you have on hand.
CAN YOU MAKE JAM WITHOUT SUGAR?
Staying away from processed sugar is the first step when switching to healthier, clean eating. Still, if you want some sweetness in your life, and we ALL do, it’s good to know which sugar sources are actually good for you. If you want to skip the insane amount of sugar that’s needed in order to make jam, you can. Trust me — all that sugar is NOT needed and your jam will still taste amazing and sweet — naturally!
So far, I’ve found that raw honey and pure maple syrup work best for me. I add it once the fruit has been cooked and only as much as is absolutely “needed,” to avoid unnecessary added sugar. You could also use coconut sugar, though that will have an impact on the color of your jam.
HOW TO MAKE CHIA JAM
I love making chia jam because it’s so simple and easy. All you need to do to make a healthy version of your favorite jam is adding in chia seeds instead of making the jam with sugar and pectin. The gelling power of chia seeds will turn your mashed fruit into a delicious spreadable jam in no time. Chia seeds are rich in fiber, omega-3 fatty acids, and protein, making them a super powerful combo and a real energy-booster.
To make jam with chia seeds, all you need to do is stir in chia seeds to the already cooked mixture of fruit and sweetener (raw honey or pure maple syrup work best, if needed) and let it stand for a few minutes until the mixture thickens. If you’d like a thicker consistency, stir in more chia seeds, 1 teaspoon at the time until you’re happy with the final result. That’s it! For realz.
HOW LONG DOES HOMEMADE JAM LAST?
Typical jams use lots of sugar to stay canned for months. Since I prefer to stay away from refined sugar when making my jams, my homemade jams last about a week and a half in the fridge and I don’t can them. This is fine by me since I don’t have to worry about the canning process and my homemade chia jam takes less than 30 minutes to have ready to use.
One great thing about jam is that even if you skip the sugar, you can still preserve your jam for later by freezing it. Make sure to use proper freezer-safe containers. You can keep jam in the freezer for a few months.
HOW TO PEEL PEACHES FOR JAM
Peaches are definitely one of my favorite summer fruits! They’re juicy and sweet, and taste absolutely amazing in just about any dessert, from ice cream to pies. Yum!
Luckily, there are some tips that will help you peel your peaches in record time. Peeling peaches with a knife often ends up pretty wasteful, as a lot of meat comes off with the skin. So, next time you’re peeling peaches for a recipe, instead of reaching out for a knife, set to peel the peaches using only your hands. Here’s how!
- Boil water in a large pot on your stove.
- Gently put the peaches in, one by one.
- Keep the peaches in for 20-30 seconds.
- Remove the peaches and put them in an ice bath (or just a pot of really cold water) and leave to rest for about 5 minutes.
After that, you should be able to pull off all the skin from your peaches in one swift motion. Peach perfect!
Homemade Chia Jam Recipes
Here are my 5 easy Homemade Chia Jam Recipes that are not only delicious, but are also good for you! Give them a try and let me know which one’s your favorite!
How To Make Blackberry Chia Jam
Making homemade blackberry jam has never been easier, only requires 3 ingredients, and no sugar needed.
- 4 cups blackberries
- 1 tbsp raw honey, as needed for sweetness (use pure maple syrup if vegan)
- 1/4 cup chia seeds, plus more as needed, to thicken
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Add the blackberries to a saucepan and set over medium heat.
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Cook until the blackberries break down and become liquidly, about 5 to 10 minutes.
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Mash the fruit with the back of a spatula or a potato masher. You can make it as smooth or as lumpy as you'd like here for the texture of the jam.
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Remove the pan from the heat, and stir in the honey. Taste, and add more honey, as needed, for additional sweetness. If vegan, use pure maple syrup instead of raw honey.
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Add the chia seeds, and stir to combine.
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Let stand 5-10 minutes, or until thickened. The jam will continue to thicken, especially once refrigerated, but if you'd like a thicker consistency, particularly with very high-liquid fruits, you can stir in more chia seeds 1 tablespoon at a time.
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Once the jam has cooled to room temperature, transfer it to a jar or sealable mason jar.
This chia jam will store in the fridge for up to 2 weeks, if stored in an air-tight container. The jam will thicken further and become more set once it's completely chilled. The jam can also be frozen for up to 3 months -- just thaw in the fridge before using.
How To Make Blueberry Chia Jam
This homemade blueberry jam only requires 3 ingredients, and no sugar needed.
- 4 cups blueberries
- 1 tbsp raw honey, as needed for sweetness (use pure maple syrup if vegan)
- 1/4 cup chia seeds, plus more as needed, to thicken
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Add the blueberries to a saucepan and set over medium heat.
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Cook until the blueberries break down and become liquidly, about 5 to 10 minutes.
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Mash the fruit with the back of a spatula or a potato masher. You can make it as smooth or as lumpy as you'd like here for the texture of the jam.
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Remove the pan from the heat, and stir in the honey. Taste, and add more honey, as needed, for additional sweetness. If vegan, use pure maple syrup instead of raw honey.
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Add the chia seeds, and stir to combine.
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Let stand 5-10 minutes, or until thickened. The jam will continue to thicken, especially once refrigerated, but if you'd like a thicker consistency, particularly with very high-liquid fruits, you can stir in more chia seeds 1 tablespoon at a time.
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Once the jam has cooled to room temperature, transfer it to a jar or sealable mason jar.
This chia jam will store in the fridge for up to 2 weeks, if stored in an air-tight container. The jam will thicken further and become more set once it's completely chilled. The jam can also be frozen for up to 3 months -- just thaw in the fridge before using.
How To Make Peach Chia Jam
This peach chia jam is so easy to make and just requires 3 ingredients. Perfect for summer peaches!
- 4 cups peaches, diced and peeled
- 1 tbsp raw honey, as needed for sweetness (use pure maple syrup if vegan)
- 1/4 cup chia seeds, plus more as needed, to thicken
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Add the peaches to a saucepan and set over medium heat.
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Cook until the peaches break down and become liquidly, about 5 to 10 minutes.
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Mash the fruit with the back of a spatula or a potato masher. You can make it as smooth or as lumpy as you'd like here for the texture of the jam.
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Remove the pan from the heat, and stir in the honey. Taste, and add more honey, as needed, for additional sweetness. If vegan, use pure maple syrup instead of raw honey.
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Add the chia seeds, and stir to combine.
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Let stand 5-10 minutes, or until thickened. The jam will continue to thicken, especially once refrigerated, but if you'd like a thicker consistency, particularly with very high-liquid fruits, you can stir in more chia seeds 1 tablespoon at a time.
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Once the jam has cooled to room temperature, transfer it to a jar or sealable mason jar.
This chia jam will store in the fridge for up to 2 weeks, if stored in an air-tight container. The jam will thicken further and become more set once it's completely chilled. The jam can also be frozen for up to 3 months -- just thaw in the fridge before using.
How To Make Raspberry Chia Jam
This homemade raspberry jam is sweet and tart and full of raspberry flavor.
- 4 cups fresh raspberries
- 1 tbsp raw honey, as needed for sweetness (use pure maple syrup if vegan)
- 1/4 cup chia seeds, plus more as needed, to thicken
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Add the raspberries to a saucepan and set over medium heat.
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Cook until the raspberries break down and become liquidly, about 5 to 10 minutes.
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Mash the fruit with the back of a spatula or a potato masher. You can make it as smooth or as lumpy as you'd like here for the texture of the jam.
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Remove the pan from the heat, and stir in the honey. Taste, and add more honey, as needed, for additional sweetness. If vegan, use pure maple syrup instead of raw honey.
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Add the chia seeds, and stir to combine.
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Let stand 5-10 minutes, or until thickened. The jam will continue to thicken, especially once refrigerated, but if you'd like a thicker consistency, particularly with very high-liquid fruits, you can stir in more chia seeds 1 tablespoon at a time.
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Once the jam has cooled to room temperature, transfer it to a jar or sealable mason jar.
This chia jam will store in the fridge for up to 2 weeks, if stored in an air-tight container. The jam will thicken further and become more set once it's completely chilled. The jam can also be frozen for up to 3 months -- just thaw in the fridge before using.
How To Make Strawberry Chia Jam
Check out my recent post on Homemade Strawberry Chia jam.
- 4 cups fresh strawberries, diced
- 1 tbsp raw honey, as needed for sweetness (use pure maple syrup if vegan)
- 1/4 cup chia seeds, plus more as needed, to thicken
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Add the strawberries to a saucepan and set over medium heat.
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Cook until the strawberries break down and become liquidly, about 5 to 10 minutes.
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Mash the fruit with the back of a spatula or a potato masher. You can make it as smooth or as lumpy as you'd like here for the texture of the jam.
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Remove the pan from the heat, and stir in the honey. Taste, and add more honey, as needed, for additional sweetness. If vegan, use pure maple syrup instead of raw honey.
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Add the chia seeds, and stir to combine.
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Let stand 5-10 minutes, or until thickened. The jam will continue to thicken, especially once refrigerated, but if you'd like a thicker consistency, particularly with very high-liquid fruits, you can stir in more chia seeds 1 tablespoon at a time.
Recipe Video
This chia jam will store in the fridge for up to 2 weeks, if stored in an air-tight container. The jam will thicken further and become more set once it's completely chilled. The jam can also be frozen for up to 3 months -- just thaw in the fridge before using.
5 Homemade Chia Jams
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What about strawberry rhubarb jam?
thank you Lacey for the awesome recipes. I stay away from jams and jellies for the amount of sugar they contain and this is a wonderful alternative and it tastes good too! I really enjoy your recipes because they are truly healthy and they are easy to prepare.
Keep on sending new recipes I look forward to receiving them and making them.
Thanks again