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Mulberry Chia Seed Jam

Mulberry Chia Seed Jam

Making healthy homemade chia seed jam really is this easy. You only need 4 ingredients and 20 minutes!

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Costco’s blackberry chia seed jam is a popular product everyone knows. For this recipe I used mulberries, a seasonal fruit in Taiwan, and nutrient-packed chia seeds to make mulberry chia seed jam. Chia seeds have lots of benefits, like being rich in omega-3s, antioxidants, and fiber, and because they gel when they meet liquid, they perfectly replace the large amounts of sugar and pectin that store-bought jam needs to set. Delicious and healthy! Besides mulberries, you can get creative and use other berries with the same ratio. Tangy-sweet mulberry chia seed jam with Greek yogurt and toasted granola instantly becomes a healthy breakfast or snack, or simply spread it on bread and enjoy a pure, happy treat. In this video I also share, step by step, how to sterilize the glass jars for the jam and how to store the jam. It’s easier than you think, so you can enjoy your healthy homemade jam with peace of mind.

For this recipe I used about 800 g of fresh mulberries, which makes about 2 jars of 400 ml jam. You can adjust the ratio based on how many mulberries you have.

In my YouTube video, besides how to make the jam, you’ll also learn 1. How to clean and sterilize glass jars 2. How to wash mulberries 3. How to make the jam 4. How to jar and store the jam

My favorite way to eat this jam is on my Greek yogurt with my homemade granola! Or spread right on bread. So happy!

Mulberry Chia Seed Jam

Prep
20 min
Cook
20 min
Total
40 min
Servings
2 罐（400ml)

Ingredients

Instructions

Sterilize the Jars

  1. Wash the glass jars and lids with dish soap, then rinse them thoroughly with clean water.

  2. Bring a large pot of water to a boil, then add the jars and lids. The water should cover the jars completely. Boil for 6 minutes to sterilize.

  3. Method 1, air dry: place the sterilized jars and lids upside down on a drying rack and let them air dry.

  4. Method 2, oven dry: place the sterilized jars and lids upside down on a clean baking sheet and bake at 180°C (350°F) for 15 minutes.

Make the Jam

  1. Carefully wash the mulberries, then trim off the stems.

  2. In a deep pot, cook the mulberries over medium-high heat until they soften and start to bubble, about 10 minutes. Mash the softened mulberries with a potato masher or fork, then turn off the heat.

  3. Add the chia seeds, lemon juice, and honey and stir well.

  4. While still hot, spoon the jam into the sterilized jars, screw the lids on tightly, and turn them upside down to cool to room temperature.

Notes

* For homemade jam, I recommend choosing a good-quality honey. It makes the jam taste even better!

* Sealed, vacuum-tight jam keeps at room temperature for about 3 months. Store it in a cool, dark place. Once opened, keep it in the fridge and finish it within 2 weeks.