Mixed Berry Chia Jam

Oh my goodness, you guys.

This jam is the JAM!

It’s insanely easy, and equally delicious.

You get all the down-home goodness of fresh jam, without all of the hassle and sterilization that comes with home canning. This recipe uses way less sugar than what you’d find in store-bought jams. Plus, you can use frozen berries!

Because this is a quick-jam, it’ll only keep in the refrigerator for 4-5 days. However, it probably won’t last that long after you figure out how great it tastes on toast, as well as in sandwiches, oatmeal, overnight oats, and coconut yogurt parfaits.

  • how to use chia seeds
  • mixed berry chia jam with coconut yogurt parfait
  • mixed berry chia jam

Makes about 1 cup


  • 2 1/2 cups of frozen mixed berries. I like to use a 50/50 combination of blackberries and raspberries.
  • 2 tablespoons of honey (use more or less, to taste)
  • a big pinch of lemon zest OR 1 drop of edible lemon essential oil
  • 1 teaspoon fresh lemon juice
  • IF YOU WANT TO GET FANCY: add a teaspoon of culinary rose water
  • 2 tablespoons chia seeds


  • Step 1

    Heat a small saucepan or pot over medium heat. Add the mixed berries, honey, lemon zest (or edible essential oil), and lemon juice. Cook for about 5-8 minutes, until all of the berries are thawed and the sauce is starting to thicken. Stir occasionally, crushing the berries with the back of a spoon.

  • Step 2

    Remove the pan from the heat. Stir in the chia seeds. Stir well to combine and return the pan to low heat, cooking for about 2-3 more minutes, stirring occasionally. After a few minutes, the addition of the chia seeds will yield a thicker, more gelatinous mixture.

  • Step 3

    Let cool, then store in an airtight container in the fridge for 4-5 days. Enjoy on toast, or stir a spoonful or two into your oatmeal or favorite plant based yogurt. I love the Coyo brand — it tastes amazing with this jam!



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