2-Ingredient Chia Jam

I’ve been into banana oat waffles and pancakes lately and wishing I had some kind of unsweetened jam-like option. Then I learned about this brilliant trick using the magical properties of chia seeds.

There are 2 ingredients – berries and chia seeds. No sweetener needed! The frozen berries are placed into a pot and simmered gently for a few minutes with some chia seeds. That’s it!

This is an excellent topping for oatmeal or yogurt, or throw some into a jar of overnight oats! 

Experiment with different kinds of fruit. I’ve made this with frozen fruit and fresh fruit, both are delicious. Try raspberries, blackberries, strawberries, peaches, plums, etc. Let me know your favorite in the comments! 🙂

Chia Jam

Fruit
Prep Time: 5 minutes
Cook Time: 5 minutes
Optional Refrigeration Time: 8 hours
Servings: 1 cup
Recipe From: Katie’s Conscious Kitchen

Ingredients

  • 2 cups fresh or frozen fruit
  • 1 Tbsp chia seeds

Instructions

  • Stir the berries and chia seeds together in a saucepan.
  • Simmer, covered with a lid, for 5-10 minutes, until softened. Add 1 Tbsp of water to loosen the jam if it seems too thick.
  • Gently mash with a fork to your desired smoothness.
  • Transfer to a jar or lidded container and enjoy warm or refrigerate. Keep in mind that it will continue to thicken up in the refrigerator, so if you eat it right away it will be runnier, but still perfectly yummy! If you refrigerate it, it will set and become more of a jam-like consistency.
  • This will keep well in the fridge for a few days.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

My Favorite Applications of Chia Jam

What else do you love to do with chia jam? Share in the comments!

Rate This Recipe:

27 Comments

  1. Ann

    I’ve been meaning to try this for a while, but I am going to keep the fruit raw and blend them in my vitamin. Then stir in the chia. Thanks for reminding me!

  2. How long will this keep in the refrigerator?

    Sent from my iPad

    >

  3. Gracie K

    Sounds wonderful and thanks Katie.

    Can you tell, me if Harvest Snaps which are Snapea Crisps by Calbee which ay there are 3 grams of natural sugar in 93 gram package but no sugar in the ingredient
    Isn’t. I believe they also come in smaller 100 calorie packs with one gram of sugar.
    Thank you so much for your reply

    Gracie

    Sent from my iPad

    • Hi Gracie, sounds like a great question for bright line eating support. I’m afraid I can’t offer that kind of advice. Depends on your program and your sensitivities.

  4. Diann Wilcox

    Love this fruit spread! Now I just need to make me some of those banana oat waffles. I made the fruit spread and put in my gelatin thickened kefir. LOL I get to eat the kefir tomorrow but can’t wait. I’ve been putting the frozen fruit in and it was a bit weepy. The chia solves the problem! You have some great ideas. Thanks for sharing!

  5. Pingback: Creamy Millet Breakfast Porridge – Katie's Bright Kitchen

  6. I made it with mixed berries and loved it! I need to make another batch.

  7. Pingback: Breakfast Tarts w/ Quinoa Crust (V) – Katie's Bright Kitchen

  8. Melanie Gillespie

    I made this recently, using frozen mixed berries, and added some fresh peaches. SO SO GOOD! I am making another batch today. Let me ask you, do you think it will freeze and thaw successfully? I’m going to give it a try. If no one has done it so far, I will let you know how it goes.

    • I’m not sure, let me know!

    • Laura

      Did it freeze well? I just made 4 pounds of berries into this fruit spread and I would love to freeze some.

      • I’ve never tried it Laura, but I just make small batches the night before, it only takes a few minutes. I don’t even bother heating it anymore, I just defrost frozen berries and mix them with chia seeds in a little jar for the next morning. You might just freeze the fruit separately and thaw it out before you want to make a batch of “jam.” If you do freeze it, let me know how it goes!

  9. Bernadette

    Hi Katie l just purchased your book Katie’s bright kitchen and l have a question about the txatziki sauce. Is the tougart used cow yogurt? I am waiting for my yogurt maker to come in the mail so l can start making my own. I am really sensitive to dairy. I am not fond of almond milk so will probably use coconut milk. How do you count the homemade plant based yogurt in terms of the ble plan?
    Thank you very much
    Bernadette

    • Hi! You can count plant based yogurt or milk just the same as dairy. Use whatever sounds good to you.

  10. Bernadette

    Sorry for all my typos 🙄 above .

  11. Janet

    Hi Katie! Love the recipes!

  12. Elizabeth

    Making this now! Can’t wait to try it. 🙂 For the protein, wouldn’t a 2 ounce serving be 1/16 a protein serving? I thought a protein serving is 2 ounces nuts/seeds, so 2 ounces of the fruit spread would have 1/8 ounce chia seeds, which would be 1/16 total protein? Or is it different for chia seeds versus nuts?

    • Thanks Elizabeth, just thought about it again and you are totally right. I just adjusted the recipe. Sloppy math on my part, my apologies. (Did you know I’m a middle school math teacher? Fumble!) Honestly though, because it’s so little, I don’t bother to count it. I just weigh the spread out as fruit only. Do what brings you peace. 🙂

  13. Pingback: Breakfast Tarts w/ Quinoa Crust | Katie's Bright Kitchen

  14. Diana Fisher

    Thank you Katie! I made this last night and had it with your recipe for Oatie pancakes that I made in my waffle iron this morning. It was wonderful! I used frozen blueberries and cherries for mine and it came out great!

  15. Pingback: Flourless Lemony Quinoa Pancakes | Katie's Conscious Kitchen

  16. Pingback: Creamy Millet Breakfast Porridge | Katie's Conscious Kitchen

  17. Pingback: Ultimate Summer Breakfast Parfait | Katie's Conscious Kitchen

  18. Pingback: Banana Oat Pancakes or "Oaties" | Katie's Conscious Kitchen

Leave a Comment!