Since starting our project, one thing that Adam has missed having on occasion is jam.  We’ve been making a ‘fruit sauce’ for our weekly pumpkin pancakes, but it doesn’t have the same consistency or ‘spreadability’ of traditional jam.

While flipping through the Oh She Glows Cookbook one day I came across Angela’s Chia Seed Jam and we gave it a try.  Adam and the kids love it; they have it on leftover pancakes with nut butter.

If you’re looking for a reduced sugar jam option, give this recipe a try.  Both Adam and I were surprised how well it turned out!




  • 1 pound fresh or frozen fruit (strawberries, blueberries, blackberries, rhubarb, raspberries, plums, pears, peaches, etc.)
  • 1-2 Tablespoons pure maple syrup or honey *adjust to taste
  • 2 tablespoons chia seeds


  1. Clean and process your fruit, removing stems/seeds as needed.
  2. Set a medium saucepan over medium heat and add the fruit and sweetener (start with a little; you can always add more later).
  3. Heat fruit, stirring occasionally, until it begins to liquify, 5-15 minutes depending on your fruit. Allow the fruit to come to a boil, and let it continue to boil until it begins to break down and form a saucy consistency, about five minutes. If nccessary, carefully mash fruit with a fork or masher until it reaches the consistency you’d like.
  4. Taste your jam and see if you want to add more sweetener. Add a teaspoon at a time until you hit the right sweet note for your tastes.
  5. Stir in the chia seeds and let cook for another minute. Stir again, remove from heat, and let sit until thick, about 10 minutes. If the jam seems a little thin, add another teaspoon or two of chia seeds, stir, and let sit for another 10 minutes, but keep in mind that he jam will continue to thicken as it cools.
  6. To store, place in an airtight jam jar or other container, and keep it in the refrigerator for up to two weeks. Can also be frozen for up to two months.