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Black Raspberry Chia Jam

black raspberry chia jam 2

Berries, berries, berries!  What a great time of year when berries are ripe off the bush!  We picked strawberries from a local place a couple of weeks ago, and I had hopes of trying to make a strawberry chia jam, but we ended up eating them all, they were just too good!  The owner of the farm told me that she had a truck driver that was bringing in strawberries from California for the big chain grocery stores, but he stopped and picked and ate HER berries, because there is just no comparison to the sweetness when they are picked at their peak.  Plus, you’re supporting local!

Our strawberries that we planted didn’t do so well, the bed is now taken over with weeds and we are in a bit of a drought right now, which doesn’t help either!  It’s our first year doing this much gardening though, so we figure everything won’t be perfect, we kind of just threw tons of plants in the ground and are experimenting with what works and what doesn’t, and will make changes for next year!

The raspberries and blackberries (technically ours are black raspberries I think), are amazing!  I can’t take credit for them, unfortunately. 😉 They are established plants and there is a bountiful supply of fruit coming off of them. It does take a bit of work going through the prickers, but it is worth it! Caterina loves going out there with me everyday and picking them off the vine. I think she eats more picking them herself than she would if she had a bowl.  I love that she’s learning where food comes from, too.  This is missing for a lot of kids… Remember Jamie Oliver’s Food Revolution?  Check out this clip: Potato or Tomato?

The previous home owner said it was “more berries than you can eat.”  With our family, that isn’t the case!  We aren’t having any problem eating them.  When I got a decent haul, I hid them from Caterina 😉 and decided to try for a blog-worthy chia seed jam recipe.  Kevin and I have been making chia jam for a couple of years now, just winging it after trying another blogger’s recipe once (I can’t even remember which one anymore!)  I love that you can control the amount of sweetener, and use a natural one like maple syrup, and you don’t have to go through the whole canning process.  Maybe next year we will try canning, but this makes a small jar and will stay good for up to two weeks, although I think we always go through it faster than that! You could also double it and freeze one jar.


This is just a great way to get more chia seeds in your diet, too!  I’ve talked in this post about how they are a superfood, and I make a habit of adding them to my own diet in smoothies, on oatmeal, in raw cereal, and of course chia pudding.  If you haven’t tried them yet, I don’t think you can go wrong with this simple black raspberry chia jam!  My mom, who made and canned her own jam for years, tried my version and loved it!

black raspberry chia jam 1

Black Raspberry Chia Jam
A lightly sweetened berry jam that "gels" due to chia seeds! Amazingly easy and simple, and much healthier than traditional jam or jelly.
  • 1½ cups berries (I used a combination of raspberries and black raspberries)
  • Juice and zest from half a lemon
  • 1 tbsp. pure maple syrup
  • 1½ tbsp. chia seeds
  1. Rinse berries, removing and discarding any stems and leaves
  2. Place berries in small sauce pan, and heat on medium for about 8-10 minutes, stirring occasionally and mashing a bit, if desired
  3. Add in lemon juice, lemon zest, maple syrup, and chia seeds, and stir again for about one minute.
  4. Remove from heat and let cool, jam will start to "gel" as the chia seeds absorb water.
  5. Transfer to a glass jar and store in the fridge for up to 2 weeks.


I’d love to hear from you!  Do you make jam? What is your favorite way to enjoy berries? Leave me a comment, below!






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