Mixed berry chia jam

A delicious healthy chia jam made with mixed berries, lemon juice, maple syrup and chia seeds. Much lower in sugar than traditional jam, easy to make and suitable for vegans.

Homemade chia jam is the best way I’ve found to enjoy jam without a lot of added sugar. My kids absolutely love jam on toast but I do try to limit the amount of sugar that they eat. Making my own chia jam means that I can control exactly how much sugar is going in, plus I know that the fruit is fresher as well.

The first time I made chia jam I made it with raspberries. The recipe is on this healthy homemade raspberry jam tarts post if you’d like to have a look. I’ve since played around with it and made a rhubarb chia jam which I used to make these healthy vegan rhubarb bars.

This time I’ve made mixed berry chia jam. To keep it really easy, and cost effective, you can use frozen fruit. To make this mixed berry chia jam I used a bag of mixed frozen berries from Sainsbury’s but you can substitute whichever berries you prefer, and use fresh ones instead if you’re reading this in the height of summer and looking for ways to use up a glut of berries from your garden or perhaps after an over-enthusiastic trip to a pick your own farm!

Here’s how to make mixed berry chia jam:

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Mixed berry chia jam

A delicious healthy chia jam made with mixed berries, lemon juice, maple syrup and chia seeds. Much lower in sugar than traditional jam, easy to make and suitable for vegans.

Course Breakfast

Cuisine International

Keyword chia jam

Prep Time 15 minutes

Chilling time 3 hours

Servings 12

Author Mandy Mazliah

Ingredients

• 400 g mixed frozen berries eg raspberries, strawberries, blackberries
• 1 tbsp lemon juice
• 4 tbsp chia seeds
• 1 tbsp maple syrup or more to taste

Instructions

1. Place the berries and lemon juice in a small saucepan and heat through until the raspberries start to break down and become sauce like. Press them down with a wooden spoon to help this process along.

2. Remove from the heat and stir in the chia seeds and maple syrup.

3. Allow to cool slightly, then taste and add more maple syrup if desired.

4. Leave to cool completely then place in an air tight container and store in the fridge for 2-3 hours to allow it to set.

5. Keeps for around three days in the fridge.

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