Chia seed jam has been my go-to quick-and-easy jam recipe for years. While not a traditional jam by any means, I certainly don’t miss all the refined sugar of traditional versions when I enjoy this fresh, vibrant spread. You’ll be happy to know that chia seed jam also freezes well. I like to portion individual servings into a silicone mini-muffin tray, freeze them until they’re solid, and then pop them out and store them in a freezer bag. This way you can have chia seed jam ready anytime! Simply thaw it in the fridge or at room temperature. If I’m making overnight oats, I will often thaw a cube of chia seed jam in the fridge overnight while the oats thicken. Then it’s all ready for me to enjoy in the morning without any fuss. How’s that for easy? —Angela Liddon
1 1/3 to 1 1/2 cups
3 1/2 cups
pure maple syrup
fine sea salt
seeded vanilla beans or 1/2 teaspoon pure vanilla bean powder
In a medium pot, stir together the berries, maple syrup, and salt until combined. Bring to a simmer over medium-high heat and cook for 5 to 7 minutes, until the berries have softened (they will release a lot of liquid during this time).
Reduce the heat to medium and carefully mash the berries with a potato masher until mostly smooth. The jam will still look very watery at this point, but this is normal!
Add the chia seeds and stir until combined. Simmer over low-medium heat, stirring frequently (reducing heat if necessary to avoid sticking) for 8 to 15 minutes more, until a lot of the liquid has cooked off and the mixture has thickened slightly.
Remove from the heat and stir in the vanilla beans or vanilla bean powder, and lemon juice (if using). Transfer the mixture to a bowl and refrigerate, uncovered, until cool, at least a couple of hours. For quicker cooling, pop the jam into the freezer, uncovered, for 45 minutes, stirring every 15 minutes. The chia seed jam will keep in an airtight container in the fridge for up to 2 weeks. It also freezes well for 1 to 2 months.