Best Chia Seed Jam Recipes

CHIA SEED JAM

Steps:

• Soak chia seeds in water until mixture has a jelly-like texture, about 5 minutes.
• Heat raspberries, blackberries, blueberries, strawberries, and honey in a saucepan over medium heat until berries are soft, about 15 minutes. Lightly crush berries with a fork or masher.
• Stir chia seed mixture into berry mixture. Remove from heat and let cool for at least 10 minutes.

RASPBERRY CHIA SEED JAM

Steps:

• Bring 4 cups raspberries, 1 cup sugar and 2 tablespoons lemon juice to a simmer in a saucepan over medium heat. Cook, stirring and mashing the berries, until thickened, 20 minutes. Remove from the heat and stir in 1 tablespoon chia seeds. Refrigerate until cool.

CRANBERRY RASPBERRY CHIA SEED JAM

Steps:

• Combine cranberries, maple syrup, raspberries, chia seeds, lemon juice, and vanilla extract in a small pot over high heat. Add water and bring to a boil. Lower heat as soon as mixture is boiling and cook until cranberries are bursting and jam has thickened, about 20 minutes.
• Remove from heat and pour into a pint container. Cool to room temperature, then close container, and store in the refrigerator.

GINGERED PEAR-PLUM CHIA SEED JAM

Steps:

• Set a medium-large saucepan over medium-high heat. Add pears, plums, ginger, and 1/3 cup maple syrup. Heat until boiling and reduce heat to medium. Cook, stirring frequently, until the fruit has cooked down and liquified, 25-30 minutes. Carefully mash any remaining chunks of fruit with a potato masher or fork. Taste and add additional syrup, if desired, until the jam reaches the sweetness level that you prefer. Stir in chia seeds and cook for another minute. Remove from heat and let cool enough to pour into lidded jars. Keeps in the refrigerator for up to 2 weeks, or freeze for 2-3 months.

HIGH-PROTEIN CHIA SEED JAM RECIPE BY TASTY

Steps:

• Combine the berries and water in a small saucepan over medium-low heat. Cook for 15-20 minutes, stirring frequently, until the fruit is broken down and the mixture is saucy.
• Remove the pot from the heat and stir in the chia seeds, lemon juice, honey (start with a small amount and add more as needed, depending on how sweet the fruit is), and salt.
• Let sit for 10 minutes to allow the chia seeds to hydrate and thicken the jam.
• Then transfer to a resealable jar. The jam will keep in the refrigerator for up to 1 month.
• Enjoy!

HOW TO MAKE CHIA SEED JAM

Steps:

• Clean fruit, removing stems/seeds as needed, and cutting into smaller pieces if large.
• Place a medium saucepan over medium heat. Add the fruit and sweetener (if using - start with a little; you can always add more later). If you're not using sweetener and your fruit is relatively dry, try adding a small splash of water to get the fruit going.
• Heat fruit, stirring occasionally, until it comes to a boil. Let it continue to boil until it begins to break down and form a sauce, 5-15 minutes depending on your fruit. If nccessary, carefully mash fruit with a fork or potato masher until it reaches the consistency you'd like.
• Taste and add more sweetener if desired, a little at a time.
• Stir in the chia seeds and remove from heat. Let sit until thick, about 10 minutes. If it seems a little too thin, stir in another tablespoon of chia seeds and let it sit for another 10. minutes. (Keep in mind that he jam will continue to thicken as it cools.)
• To store, place in an airtight container and refrigerate for up to two weeks. Can also be frozen for up to two months.

BLUEBERRY-CHIA SEED JAM

Steps:

• Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5-10 minutes.
• Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
• Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months.