Chia Jam 4 Ways: Blueberry, Raspberry, Peach and Cherry
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4.34 from 3 votes

Healthy Chia Jam 4 Ways

Homemade Chia Jam Recipe 4 Ways: Blueberry, Raspberry, Cherry and Peach! Made with frozen fruit, this chia jam recipe is so easy to make and super flavorful! Vegan, paleo, Whole30 and low carb options available!
Prep Time1 min
Cook Time7 mins
Course: Breakfast
Cuisine: American
Keyword: chia jam, chia jelly, vegan jelly
Servings: 32 servings
Calories: 47kcal
Author: Samantha Rowland

Ingredients

Blueberry Chia Jam

  • 1 bag frozen blueberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup see notes for alternatives
  • 1/2 lemon, juiced see notes for alternatives

Cherry Chia Jam

  • 1 bag frozen dark sweet cherries
  • 2 tbsp chia seeds
  • 1.5 tbsp maple syrup see notes for alternatives
  • 1/2 lemon, juiced see notes for alternatives

Cinnamon Peach Chia Jam

Raspberry Chia Jam

  • 1 bag frozen raspberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup see notes for alternatives
  • 1/2 lemon, juiced see notes for alternatives

Instructions

Blueberry Chia Jam

  • Start by adding frozen blueberries to a large pot with 2 tablespoons of chia seeds, 1 tablespoon of maple syrup and ½ lemon, juiced.
  • Cook the berries over medium heat (covered). Let the blueberries defrost and start to break down, stirring occasionally
  • After 6-7 minutes, the berries should have released a lot of liquid, and they should be completely defrosted. Remove the lid
  • Blend ¾ of the blueberry mixture with an immersion blender or high speed blender or mash with the back of a fork.
  • Mix the blended blueberry jam with the whole berries left over, stirring well. Carefully add the blueberry chia jam to a clean container with a well-fitting lid! Store in the fridge!

Cherry Chia Jam

  • Start by adding frozen cherries to a large pot with 2 tablespoons of chia seeds, 1.5 tablespoons of maple syrup and ½ lemon, juiced.
  • Cook the cherries over medium heat (covered). Let the cherries defrost and start to break down, stirring occasionally
  • After 6-7 minutes, the cherries should have released a lot of liquid, and they should be completely defrosted. Remove the lid
  • Blend ¾ of the cherry mixture with an immersion blender or high speed blender or mash with the back of a fork.
  • Mash the remaining of the cherries with the back of a fork for a thicker texture. Mix everything together, making sure you enjoy the texture. Carefully add the cherry chia jam to a clean container with a well-fitting lid! Store in the fridge!

Cinnamon Peach Chia Jam

  • Start by adding frozen peaches to a large pot with 2 tablespoons of chia seeds, 1.5 tablespoons of maple syrup, ½ lemon, juiced, and 1 teaspoon of vanilla extract.
  • Cook the peaches over medium heat (covered). Let the peaches defrost and start to break down, stirring occasionally.
  • After 6-7 minutes, the peaches should have released a lot of liquid, and they should be completely defrosted. Remove the lid.
  • Blend the peach mixture with an immersion blender or high speed blender or mash with the back of a fork.
  • After blending, add up to 1 tsp of cinnamon to the peach chia jam. You may want to start with ½ teaspoon if you are not a huge cinnamon fan and increase it from there.
  • Carefully add the cinnamon peach chia jam to a clean container with a well-fitting lid! Store in the fridge!

Raspberry Chia Pudding

  • Start by adding frozen raspberries to a large pot with 2 tablespoons of chia seeds, 1-2 tablespoons of maple syrup, and ½ lemon, juiced.
  • Cook the raspberries over medium heat (covered). Let the raspberries defrost and start to break down, stirring occasionally.
  • After 4-5 minutes, the raspberries should have released a lot of liquid, and they should be completely defrosted. Remove the lid.
  • Stir the mixture well, and the raspberries will naturally fall apart, no need to blend this with an immersion blender unless you want to break down the chia seeds. Carefully add the raspberry chia jam to a clean container with a well-fitting lid! Store in the fridge!

Notes

*Serving size indicates 8 servings per jam
Maple syrup substitutes include:
  • Honey (same measurements as maple syrup)
  • Coconut sugar (same measurements as maple syrup)
  • Stevia (1-2 packets)
  • Pitted medjool dates (1-2 depending on size)
Substitutes for lemon juice:
  • Lime juice
  • Balsamic vinegar
  • Pomegranate vinegar
  • Coconut vinegar
Tips for using fresh fruit:
  • Wash the fruit and peel and thick skin (like peaches).
  • Remove leaves, stems, and pits.
  • Chop the fruit so it can easily start to release it's juices when cooking
  • You  may need to add 2-4 tablespoons of water in the beginning so the fruit doesn't burn. 

Nutrition

Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 29mg | Fiber: 3g | Sugar: 6g | Vitamin C: 3.5mg | Calcium: 25mg | Iron: 0.3mg