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No Waste Chia Seed Jam

This recipe works better with fruits that are fairly sweet in taste and relatively soft.
Berries, apples, pears, rhubarb, peaches, figs, kiwi...
Prep Time10 mins
Cook Time10 mins
Cooling time10 mins
Total Time20 mins
Course: Breakfast, Dessert, Snack
Keyword: corn-free, dairy-free, egg-free, gluten-free, nut-free, oral allergy syndrome, peanut-free, sesame-free, soy-free, Vegan
Servings: 12 servings
Calories: 40kcal
Author: Miss Allergist


  • 1 saucepan
  • 1 jar with a lid
  • 1 potato masher or spoon


  • 1 pear
  • 1/2 cup blueberries
  • 1/2 cup strawberries
  • 1 tbsp lemon juice
  • 1 tbsp agave nectar
  • 4 tbsp chia seeds


  • Prepare your fruits. Wash them and remove the stems, pits or seeds, and skin, as needed.
  • If your using large fruits, chop them into small pieces.
  • Transfer the fruits to a saucepan with the lemon juice and agave nectar, and cook them over medium heat until they break down and become syrupy. This should take about 10 minutes.
  • While still in the saucepan, mash the fruits with a potato masher (or the back of a spoon or spatula), so the jam becomes fairly smooth. (If you prefer it lumpy, that is fine too!)
  • Add the chia seeds to the mixture, and stir well to combine.
  • Transfer your jam to a jar, and let it cool down for about 10 minutes.


2 cups of fruits will give you 1.5 cup of jam.