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Berry Delicious Chia Jam

I have been a little jam-obsessed lately, especially chia jam. It's such a filling condiment for busy mornings when I want a piece of PB & J toast. Finally after many rounds of testing, I get to share my chia jam recipe with you. This recipe is very versatile, so feel free to change the kind of berries you use, adjust the sweetness level and texture to your liking.

If you are not convinced yet or want to convince someone to try making their own chia jam, I want to share my findings on how this recipe compare to one of my favourite organic spread.

Chia seeds is one of the must-have items I keep in my pantry.

Here is why:

You might be wondering: but what about sugar?

I personally prefer to use honey because of its antibacterial properties and it makes the jam taste so good! A little bit of sugar goes a long way for me so the amount of honey in this recipe still makes the finished produce much lower in sugar than its conventional counterparts. My philosophy is not avoiding sugar completely but learning how to reduce it from the things you are already eating. I feel like this is the perfect amount of honey for me, but feel free to adjust the recipe to your taste buds by adding or reducing the amount of honey you use. In winter time, you can add warming spices that naturally have a sweet taste without additional sugar such as ginger or cinnamon. If you want to make this jam sugar-free, feel free to experiment with yacon syrup or stevia.

Now, let's get started!


Berry Delicious Chia Jam

Cook Time: 15min

Total Time: 1 hour

Serves: fills a 16 oz mason jar


  • 2 cups frozen berries of your choice (I prefer mixed berries)

  • 1/4 cup chia seeds (=4 tablespoons, feel free to add or remove 1 tablespoon to make it thicker or thinner)

  • 1/4 cup honey


  1. In a large sauce pan, simmer frozen berries over medium heat until they become soft.

  2. Stir in honey and mix well.

  3. Crush the berries with a masher and stir in chia seeds. Mix well.

  4. Turn off the heat and let the jam and cool completely.

  5. Transfer the seed into a 16oz mason jar and keep refrigerated.



Try to consume within 2 weeks. Although mine lasted for 4 weeks.


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