If you are looking for a quick, healthy, and delicious way to enjoy fresh fruit flavors, mixed berry jam with chia seeds is a perfect choice. Whether you spread it on toast, swirl it into yogurt, or use it as a topping for oatmeal, this chia seed jam is a versatile treat that can be made in under 20 minutes.
Why Make Mixed Berry Jam with Chia Seeds?
Unlike traditional jam recipes that require large amounts of sugar and pectin, chia seed jam uses the natural gelling power of chia seeds. These tiny superfoods absorb liquid and create a thick, spreadable texture.
Ingredients You’ll Need for Mixed Berry Jam
Mixed Berry - I used strawberries, raspberries and blackberries. I used fresh berries. You can use frozen berries too.
Chia Seeds - Chia seeds are the magic ingredient here. They help thicken the jam and add fiber, protein, and omega-3 fatty acids.
Vanilla extract - This is optional. You can use finely chopped fresh herbs too.
Sugar or Natural Sweetener - You can use your choice of sweetener here and based on how sweet the berries are, you can add more or less.
Health benefits include:
- Rich in antioxidants from berries like strawberries, blueberries, raspberries, and blackberries
- High fiber content from both berries and chia seeds
- Low glycemic index, making it suitable for low-sugar diets
- Plant-based omega-3 fatty acids from chia seeds
What is Chia Seed Jam?
Traditional jams rely on fruit, sugar, and pectin to achieve the right consistency. Chia seed jam, on the other hand, uses chia seeds to thicken the fruit mixture. When mixed with liquid, chia seeds form a gel-like texture, making them the perfect natural thickener.
This method is not only healthier, but also faster and foolproof — perfect for beginners and health-conscious foodies.
Steps to prepare
1 - Clean the berries and then roughly chop the strawberries. Place everything in a pot and add sugar or your choice of sweetener.
2 - Add vanilla extract or any finely chopped fresh herbs of your choice. Rosemary or thyme goes very well.
3 - Place the pot on stove at medium love heat and let the berries softened as the sugar dissolves. Keep stirring in between, and use a masher to mash the fruits.
4- Once all the fruits are mashed, take it off the heat and stir in chia seeds to it. Mix and cover the pot.
In a couple of hours or so, the chia seed will thicken the consistency of the jam. Once the jam is cooled down completely, store in a clean airtight jar. Store in the refrigerator.
FAQs
Yes. This Mixed Merry Jam is plant-based and suitable for both vegans and vegetarians.
This jam is preservative-free and require refrigeration after opening.
bsolutely! Mixed Merry Jam is great for:
Filling pastries or thumbprint cookies
Swirling into yogurt or oatmeal
Glazing meats (like pork or chicken)
Topping cheesecakes or pancakes
Here are more recipes using summer berries!
Fennel Roasted Strawberries Yogurt
Fennel Roasted Strawberries Labneh Crostini
Mixed Berry Jam – Enjoy it fresh or preserve it.
Ingredients
- 2 cups Fresh strawberries
- 1 cup Fresh raspberries
- 1 cup Fresh blackberries
- ⅓ cup sugar
- 1 tablespoon Vanilla extract
- 2 tablespoon Chia seeds
Instructions
- Chop the strawberries in halves or quarters.
- Place the berries in a deep sauce pan and add sugar along with vanilla extract.
- Cook in medium low heat for about 10 minutes. Mash in between.
- Once the berries are mashed, and it all comes together, take it off the pan and chai seeds. Mix and keep the pot covered for a couple hours.
- Once the jam thickens, let it cool down until it comes to room temperature.
- Store the jam in a clean airtight jar. And keep it in the refrigerator.
Ingle
Hi Kankana!
Thank you so much for this delicious recipe, I made it a few weeks ago and it is fabulous! I'd like to make a few more batches while the berries are still plentiful in the South, but I had two questions for you:
1 - When you cooked yours on a medium heat, did it come to a boil? I don't know if my stovetop simply runs hot, but the mixture did bubble most of the time and I want to make sure I'm not scorching the batch.
2 - Do you think it's safe to double the recipe?
Thanks so much for your awesome blog!
Kankana Saxena
Hi Ingle.
Thanks a lot for dropping by and leaving your comment. To answer your question:
1. Yes it will come to boil and you have to stir occasionally in between. It will eventually reduce and get thicker. I sometimes remove the foam with a spoon, that gets formed as it boils.
2. Increasing the quantity should work too but since I always make small batches I never tried doubling it up!
Hope this helps. If not, please feel free to email me again.
Thanks
Kankana
Priya
I have a lot of pear, oranges n strawberries at home, planning to adapt your recipe...will let u know how it turned out! Glad to see that u have not used pectin, i dont wanna use it coz we also like it loose n spreadable.
Ananda Rajashekar
No seriously you have rosemary there, god i would love to try. i tried making jam, yet to post the pic, somehow i don't eat much jam either..but will have to try urs Kankana pic are just dreamy!
Nash at plateful
Alas, is only fresh berries were not so expensive right now! These pictures are so lovely & tempting and what better way to make use of the jars in my collection!
Sylvie @ Gourmande in the Kitchen
You should see my collection of jam jars! lol They have overtaken my cupboards. Time to make some more jam!
Namitha
I love the mixed berries jam. Yours look just perfect 🙂 I love it even more when I add Rhubarb to it ! And the pics are just awesome, as always
Vijitha
Ummmm!!! The jam looks so yummy and awesommeeeeeee photographs! Why don't you get me a toast smothered with delicious jam.
Kiran @ KiranTarun.com
MMmmmmm... I have abundance of berries just waiting to use -- love this simple, rustic and non-preservative jams. Drool-worthy!
Nami | Just One Cookbook
I tend to think preserving is a time consuming project because I usually think we have to make a lot. Hmm, never thought of making just two jars! That's pretty great idea! We don't need too many either otherwise we get bored with one kind. You make me motivated to try it one day. The other day I got strawberries and blueberries and they were both so sweet! I was telling my husband we don't need to wait summer to enjoy fruits nowadays. We are lucky to be in California too. Abundant local fruits! Thanks for this post - will keep this as my reference.
Shumaila
Haha! I would have probably been in your club if I had the patience to make jam. I don't care if its winter or summers, I wouldn't mind this jam anytime of the year! Beautiful pics as always!
priya mahadevan
Hi Kankana, Long time since i stopped by, apologies! The pictures are fabulous and the preserve lip smacking delicious 🙂 Happy new year dear - never to late to say that! cheers, Priya
[email protected]
oh my. Look at the colourful berries! The jam must be wonderful.
Asmita
Hi Kankana,
The jam looks gorgeous. Love the flavors and the photographs are stunning!!!
sukanya ramkumar
Mouthwatering jam recipe... Looks so good... Nice recipe... Beautiful pictures.... YUM!!!!
Juliana
Wow Kankana, your berries jam look great...nothing like homemade ones. Love the pictures as well.
Hope you are having a fantastic week 🙂
Malli
Absolutely lovely textured jam and with honey. It must taste just marvelous with fresh bread and butter:) reminds me of childhood.
Angie@Angie's Recipes
Homemade jam tastes so fresh and great!
Madonna
I got so caught up in your photography that I forgot to ask how many half pint jars does this recipe make? You may have stated it somewhere, but I did not see it.