The Easiest Berry Chia Jam

A delightful way to regularly consume more berries is with this simple chia jam. It has taken a while to develop the recipe. Early last year, I got a strange call from the doctor’s office. Don’t worry, everything is good with me. But I’m still as neurotic as ever. I also have a natural aptitude for research, so I started browsing the web right away. You know, it’s better to take action than to do nothing.

I opened at least fifty tabs to study the most recent studies on the ability of whole foods to prevent cancer, stabilize insulin, and prolong life. The best medication, or at least the best preventative medicine, can be found in food. I adore how blogging enables me to share mouthwatering recipes that encourage whole foods. Since I’m not a nutritionist, I don’t discuss much about nutrition, but here we go!

I focused on ellagic acid, an interesting phytochemical that is present in fruits with red skin, such as strawberries, raspberries, and other fruits. Ellagic acid, among other quite astonishing qualities, shows a lot of promise in preventing and combating cancer.

I made a commitment to eat more raspberries. Even now, I really don’t consume enough fruit. However, fresh raspberries presented a challenge because they aren’t always in season and are very expensive when they are.

Have you ever paid $5 on a little container of organic raspberries only to discover when you got home that they were moldy? so disappointing Additionally, since I’m a single person, sometimes fresh fruit disappears in my refrigerator before I can find it.

Also read: My Favorite Chia Seed Pudding

I once tried letting some organic frozen raspberries defrost overnight in my refrigerator. The following morning, I spread them onto peanut butter toast and was pleasantly pleased by how much I liked them. Raspberries naturally have a jam-like consistency because they release a lot of moisture as they thaw. Additionally, a large bag of frozen raspberries costs the same as a small container of fresh ones.

Blueberries were soon added for even greater flavor and more antioxidants. Then, in order to increase the mixture’s jamminess and absorb some additional moisture, I added some chia seeds. Bonus? Chia seeds provide some additional fiber and omega-3 fatty acids.

Now, a generous amount of this berry chia jam is required for me to have a complete breakfast. I adore starting the day with a couple plates of fruit since it is so tasty.

Normally, I’m not very good at making meals in advance, but this berry “jam” is incredibly simple to prepare and keeps nicely for about a week. Just remember to account for the berries’ thawing time (about three hours at room temperature or overnight in the fridge).

Serving Chia Seed Jam

Toast with nut butter tastes excellent with this chia jam. Additionally, it tastes great on chia seed pudding and yogurt (maybe with granola). Try it on bagels, waffles, and pancakes as well.

This jam is created with raw, not cooked, berries and only has as much sweetener as you choose, so it doesn’t taste like conventional, overly-sweet jams. Since it already tastes sweet enough to me, I typically don’t add any.

Although I’m not sure if this recipe will be everyone’s “jam” (sorry), I adore it and am overjoyed to learn that it has been a success in your kitchens as well.

Please comment and let me know how you liked the recipe! Your opinions and star ratings are incredibly valuable to me. ♥


  • 2 12 cups or 10 to 12 ounces organic raspberries that are frozen
  • 10 to 12 ounces, or roughly 2 1/4 cups blueberries that have been frozen, preferably organic or wild
  • Chia seeds, 1/4 cup
  • 12 a medium orange, juiced, equals 2 tablespoons of orange juice
  • 4 to 6 tablespoons of optional maple syrup, as desired


  1. The frozen raspberries and blueberries, chia seeds, and orange juice should all be combined in a medium mixing dish. The front of the bottom shelf of the refrigerator is the best place for defrosting because it’s usually the warmest location. Cover the mixture and allow it to defrost for about three hours at room temperature or overnight in the refrigerator.
  2. Use a potato masher (or the back of a large spoon or serving fork should work) to mash the mixture until it reaches the appropriate consistency after the berries have softened and defrosted. I don’t thoroughly mash my jam since I like some texture in it.
  3. Test the jam, then add maple syrup to taste if you prefer it to be sweeter (keep in mind that you can always just drizzle maple syrup or honey onto your jam later, if you prefer). Let the mixture sit for about 20 minutes to allow the chia seeds to absorb more moisture if they aren’t yet lovely and puffed.
  4. I enjoy this jam in chia seed pudding, with yogurt and granola, on toast, pancakes, waffles, and bagels. For roughly five days, keep jam leftovers covered in the refrigerator.