Blackberry, Raspberry, and Strawberry Jam Recipe with Chia Seeds

Preserve juicy summer produce with this simple blackberry, raspberry, and strawberry jam recipe that’s free from refined sugars. Feel free to use just strawberries or any combo of berries you'd like; the important thing is just to have 6 cups total berries. For this wholesome, delectable jam, the berries are stewed with maple syrup and cinnamon sticks, adding a hint of a warming spices. Chia seeds contribute fiber to the jam and help bind it together without using traditional thickening agents so you get the purest, most delicious end result possible! Serve with whole grain toast, nice cream, smoothies, corn bread, pancakes, or over a bowl of fresh fruit.

By Nancy Macklin, RDN,

Last Updated:


  • 2 cups sliced fresh strawberries
  • 2 cups fresh blackberries
  • 2 cups fresh raspberries
  • ½ cup pure maple syrup
  • ¼ cup chia seeds
  • 6-inch stick cinnamon


  • In a large saucepan combine half of each of the berries and the maple syrup. Bring just to boiling, stirring frequently; reduce heat to medium-low. Simmer, uncovered, 5 minutes. Remove from heat.
  • Lightly mash berry mixture. Stir in the remaining berries, the chia seeds, and stick cinnamon. Bring just to boiling; reduce heat. Simmer, uncovered, 10 minutes or until thickened. Remove from heat. Remove and discard cinnamon.
  • Ladle hot jam into clean half-pint jars or airtight containers (leave ½-inch headspace if freezing). Seal. Store in the refrigerator up to 3 weeks or freeze up to 6 months.

Comments (7)

(5 from 2 votes)

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Is it possible to process this jam in a waterbath canner to preserve for longer period of time?


Note that you won't get the omega-3 benefit of the chia seeds if you don't grind them first! Yes it's really true. Search the nutritionfacts site of Dr. Greger.


Can I use frozen fruit as fresh isn’t always available?

Lisa, Forks Over Knives Support

Hi Donna, While we haven't tested this recipe with frozen fruit, we think it's likely to work fine. Be prepared to simmer the berries for a bit longer until they're thick. Let us know how it goes!


Although I made a smaller batch it great.

Karyn M

Is there a substitute for the maple syrup in this recipe? 1/2 cup of maple syrup has 90 grams of sugar. That's over 22 teaspoons! Even though maple syrup has some vitamins, it's not worth the huge amount of fructose.


I would use date syrup or whole dates.

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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