Easy Berry Chia Seed Jam
- Prep Time: 3 hours 10 mins
- Total Time: 3 hours 10 mins
- Yield: 2 1/2 cups
- Category: Condiment
This easy chia seed jam recipe is made with defrosted raw blueberries and raspberries (no cooking required)! Eat more nutritious berries with this healthy jam. Recipe yields 2 1/2 cups.
- 10 to 12 ounces (around 2 1/2 cups) frozen raspberries, preferably organic
- 10 to 12 ounces (around 2 1/4 cups) frozen blueberries, preferably organic wild blueberries
- 1/4 cup chia seeds
- 2 tablespoons orange juice (about 1/2 medium orange, juiced)
- Up to 4 tablespoons maple syrup (optional), to taste
- In a medium mixing bowl, combine the frozen raspberries and blueberries, chia seeds and orange juice. Cover and let the mixture defrost for about three hours at room temperature, or overnight in the refrigerator (the front of the bottom shelf in the fridge is the ideal spot for defrosting, since it’s generally the warmest area).
- Once the berries are defrosted and soft, use a potato masher (or the back of a big spoon or serving fork should work) to mash up the mixture to your desired consistency. I like some texture in my jam, so I don’t mash it much.
- Taste, and if you’d like a sweeter jam, stir in some maple syrup, to taste (keep in mind that you can always just drizzle maple syrup or honey onto your jam later, if you prefer). If the chia seeds aren’t nice and plump yet, let the mixture rest for about 20 minutes to let them absorb some more moisture.
- I love this jam on toast/pancakes/waffles/bagels, with yogurt and granola, and in chia seed pudding. Store leftover jam in the refrigerator, covered, for about 1 week.
Why buy organic? Conventionally grown berries are generally exposed to lots of pesticides while growing, so organic berries really are worth the extra expense (fortunately, frozen berries are cheaper than fresh!). Organic fruit also tends to be higher in nutrients than conventionally grown fruit (wild blueberries are even higher than regular blueberries).
Change it up: You can use all blueberries or all raspberries in this recipe, but I love to use half of each. I don’t enjoy strawberries nearly as much, but they’ll work. This recipe is really designed for frozen berries, since they naturally release so much of their juices as they thaw. To use fresh berries, you would need to cook them to release enough juices; see this recipe for guidance.
On canning: I am not a canning expert and have no idea if this recipe can be canned safely, so please don’t do it. It’s designed to be a simple, everyday recipe.