Triple Berry Chia Jam


  • 1 heaping cup blackberries (about 6 oz.)
  • 1/2 heaping cup raspberries (about 3 oz.)
  • 1/2 heaping cup blueberries (about 3 oz.)
  • 1 heaping tablespoon chia seeds
  • 1 tablespoon pure maple syrup

Stove-top: Add berries to a small saucepan, heat over medium stirring occasionally until softened. Using the back of a slotted spoon or fork, mash the berries along the side (or bottom) of the pan. Let mixture come to a gentle boil. The entire cooking time will be from 4 – 6 minutes. Once boiling occurs, remove from heat, add sweetener if needed and slowly add in chia seeds while stirring to combine.Fill jar and let cool a few minutes. Cover and place in the refrigerator to thicken. Store in fridge. Will last up to 2 – 3 weeks (I’ve never had it longer than a week, it may even last up to a month).

Raw: Place berries and chia seeds in blender/food processor and pulse until desired chunkiness/consistency. Add maple syrup as needed and blend again.

Fill jar, cover and place in refrigerator to set for a couple hours. Keep stored in fridge and use your raw chia jam within 1 week.

Makes about 1 – 1 1/4 cup (8 – 10 oz.)


Use any berries you prefer equaling approx. 12 oz. If using strawberries be sure to chop them up before measuring unless using a scale.

If using frozen berries, be sure to let them thaw before measuring.


© 2014 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.

Click here to read our Terms of Use/disclaimer about endorsements. Click here to read our disclaimer about food, which the use of this website and recipe is subject to.