How to Make Chia Jam Without Added Pectin

Learn how to make chia jam with less than five ingredients and without the use of added pectin. This delicious chia jam takes less than 30 minutes to make and is a perfect topping for toast, oatmeals, yogurt, and more.

What is pectin and why is it used in jam?

Pectin is naturally found in most fruits and vegetables as a soluble fiber (polysaccharide). It is used as a thickener and stabilizer in recipes including jams, jellies, and preserves. Additional pectin helps to turn jams and jellies into a thick spread instead of mushy fruit you may get without it. Pectin is especially high in fruits like apples, cranberries, and grapes. Raspberries and blackberries contain a moderate amount of pectin and often require additional pectin to form a gel. Commercial fruit spreads often contain higher amounts of sugar and therefore pectin to create a consumer-desired thickness.

By making your own jams at home using chia seeds, you can cut-back on both sugar and pectin. Naturally occurring pectin from fruit and chia seeds create the jam-like thickness without the high sugar amounts. Chia seed offers additional fiber and omega-3 fatty acids.

Making your own chia jam is simple to make (less than 30 minutes) and a healthier alternative to most commercial jams and jellies. Most frozen berries (strawberries, blueberries, raspberries) create tasty chia jams. The water from the frozen berries provides a great base to prepare your chia jam. Check out this recipe to make your own:

Ingredients:

12 oz bag of frozen raspberries

1/4 c maple syrup

1 fresh lemon, squeezed

4 Tbsp chia seeds

2 tsp vanilla extract

Directions:

Place frozen raspberries into a medium saucepan with stovetop at a medium-low heat.

Periodically stir raspberries until the water is released and begins to simmer (about 5 minutes). Add the maple syrup and fresh lemon juice and stir to combine.

Next, turn-down the heat to low and add the chia seeds and vanilla extract.

Stir the mixture for another 3-5 minutes until jam (gel) forms.

Remove from heat and allow mixture to cool (about 15-20 minutes). Place jam into a pint glass jar and store in fridge for up to one week.

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What are your favorite jam recipes?

Have you tried making this recipe or other versions of chia jam? Connect with me on social media and let me know some of your favorite meals using chia jam.