How to Make Chia Seed Jam from Scratch

Whip up a spread that's both easy to make and delicious

Whip up a spread that’s both easy to make and delicious

Some things are just better when they’re made from scratch—and making something with your own two hands provides such satisfaction. When you cook from scratch, you know exactly what ingredients go into your meals, and it offers you the flexibility to adjust your recipe for dietary or taste preferences.

Summer is almost gone, and that means the fresh local berries won’t be far behind. The farmers markets are still around, so I jumped at the chance to stock up on the end of season berries last week for the freezer and making as much with them as I could. 

Making jam with chia seeds is super easy, and you can switch out the fruit below with any kind you’d prefer. (Note: This jam isn’t for preserving… that takes many more steps. This is for consumption over about a week… if you don’t just end up eating it with a spoon!). Obviously, you can put it on toast, but you can also incorporate it into healthy snacks and desserts. Use it in a breakfast bowl with overnight oats, or have it on top of ice cream!

Chia Seed Jam


  • 1 cup sliced strawberries 
  • 1 cup watermelon 
  • 1 tbsp chia seeds (more if needed) 
  • 1 tbsp maple syrup (or honey)


  1. Add the strawberries, watermelon and maple syrup into a pot over medium heat, until the fruit starts to break down.  
  2. Using either a potato masher or a wooden spoon, squish the berries until they are your desired consistency. You can also use an immersion blender for added smoothness.  
  3. Add the chia seeds and continue stirring the mixture while it bubbles, being careful it doesn’t burn on the bottom (approximately 20 minutes). If it isn’t thickening, add more chia seeds until it starts to. It will also firm up in the fridge. 
  4. Let jam cool and place in mason jar(s) for storage. Should last in the fridge for about a week.

Makes approximately one and a half cups