Mixed Berries Chia Seeds Jam | No Sugar Spread

Not only are berries bursting with flavor, with vitamin C and phytochemicals, which may deactivate potential carcinogens. And be glad for what berries are not full of: they are fat-free, low in sodium and nearly calorie-free.

Chia seeds jam

Berries also have higher amounts of fiber compared to other fruits, and eating these can make for a healthier digestive system, help regulate bowel movements, provide a shield with regards to immune function and response to inflammation, and may decrease your risk of chronic diseases. Sprinkle any of these berries on top of your oatmeal, pancakes, toast, yogurt, or ice cream.

Super fresh berries

This easy mixed berry chia jam is a healthy condiment to have on hand for upping the deliciousness of your breakfast, dessert and snacks. A nutritious sweet spread that’s gluten free, dairy free and refined sugar free. This homemade mixed berry chia jam is best replacement as compare to the store bought jam. You lose all the piles of sugar, preservatives and potentially other chemical agents like thickeners. You add the omega-3, fibre and protein-rich goodness of chia seeds. And as an added bonus, it’s SO easy to make.

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Chopped strawberries -2 cups
Blueberries – 1 cup
Raspberries – 1 cup
Blackberries – 1 cup
Chia seeds – 2 tbsp
Juice of half lemon


  1. Place all berries (except lemon juice) with 3/4 cup of water in a medium saucepan, mix, and bring to a simmer over medium heat for 10 minutes (covered).
  2. After 10 minutes mash mixture with a potato masher.
  3. Once jam starts to thickens. Add chia seeds with lemon juice.
  4. Mix and cook for 3 minutes. Then switch off the flame.
  5. Allow jam to cool down completely and keep it in the refrigerator overnight.
  6. Next day, store jam in a sterilized glass jar. Enjoy jam with warm toast.
Fibre rich jam

Tips :

  • Allow to cool and store in sterilized glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 2 months.
No Sugar Spread
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