Chia Seed Jam: 3 Ways

I'm a fan of the chia. I've made chia pull apart bread, chia pudding, chia breakfast smoothies, and of course chia pets. (Ha ha—I had to!) Recently I noticed on the back of my chia seed package a recipe for chia jam. What?! Hold the phone! That makes total sense since chia has this magic ability to make things, well, jelly-like. So I tried it. (The same recipe is online too, check it.)

And guess what? Chia jam is incredible!!! Like, seriously, it's now my favorite way to enjoy chia seeds. And it only takes about 20 minutes to make a batch. I've been making a few different variations that I thought I'd share with you.

Strawberry Vanilla Bean Chia Jam, makes about 1 1/2 cups of jam.

1 1/2 cups strawberries (tops removed and cut into fourths)
2 tablespoons sugar
2 tablespoons chia seeds
seeds from half a vanilla bean

In a small pot cook the strawberries and sugar over low/medium heat for 5 minutes. The berries will release moisture and soften. Be sure to stir as this cooks so the sugar doesn't heat too much in one spot and burn. If you like your jam more smooth than chunky (like I do), use a blender or immersion blender to puree it at this point. Then add the chia seeds and cook another 10 minutes, as it thickens. Remove from heat and stir in the vanilla seeds while still hot. Allow to cool before using or storing.

Peaches Cinnamon Chia Jam, makes about 1 1/2 cups of jam.

1 1/2 cups peaches, if frozen thaw first
2-3 tablespoons honey (or maple syrup)
2 tablespoons chia seeds
1/4 teaspoon cinnamon

In a small pot cook the peaches and honey over low/medium heat for 5 minutes. The fruit will release moisture and soften. Be sure to stir as this cooks so the sugar doesn't heat too much in one spot and burn. If you like your jam more smooth than chunky (like I do), use a blender or immersion blender to puree it at this point. Then add the chia seeds and cook another 10 minutes, as it thickens. Remove from heat and stir in the cinnamon while still hot. Allow to cool before using or storing. One note about this variation is that the chia seeds will overpower the coloring of this jam, so be prepared for a more brown looking jam than a peachy colored one. Just FYI. I know that probably sounds trivial, but sometimes I think the coloring of food or the presentation in general can really affect the way we enjoy it. Just my two cents.

Blueberry Lemon Chia Jam, makes about 1 1/2 cups of jam.

1 1/2 cups blueberries, if frozen thaw first
3 tablespoons sugar
2 tablespoons chia seeds
peel and juice from half a lemon

In a small pot cook the blueberries, sugar, lemon juice and peel over low/medium heat for 5 minutes. The fruit will release moisture and soften. Be sure to stir as this cooks so the sugar doesn't heat too much in one spot and burn. After five minutes of cooking, remove the lemon peels. If you like your jam more smooth than chunky (like I do), use a blender or immersion blender to puree it at this point. Then add the chia seeds and cook another 10 minutes, as it thickens. Remove from heat and allow to cool before using or storing.

Any jam you don't consume within the day you can store in an airtight container in the refrigerator for up to 7 days (although this amount usually only lasts me 4-5 days).

So, yeah... that's my jam. ;)

Enjoy on toast with a little butter or cream cheese and copious amounts of chia jam—yum! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.