One day recently, my husband asked for jam.
Since we had just moved and it was winter, I didn’t have any frozen or stashed away jam to bring out on the spot.
That meant I had to make some. And while I really wanted to make it, I was also feeling really tired and didn’t feel like I could handle doing my usual jam, thickened with Pomona’s Pectin. Because of all the steps required, it seemed overwhelming.
Don’t get me wrong; it’s actually easy enough… it just wasn’t easy enough for this particular afternoon. 😉
I had to figure out how to make the easiest jam ever. So I figured I’d use chia seeds to thicken it, and I’d use the Instant Pot to cook it. (Click here if you want to know what size instant pot I recommend and why.)
Well, not only was it soooo easy… it turned out amazing!
This Instant Pot jam is a keeper. We’ve made it several times since because it’s oh-so-good and oh-so-easy!
Oh, and the best part? You can sweeten with stevia only for no added sugar!
Enjoy!
How To Make The Easiest Instant Pot Jam Ever
Instant Pot Mixed Berry Chia Seed Jam (sugar-free option!)
The day my husband asked me to make homemade jam, I was very tired... So I had to figure out how to make the easiest jam ever! In moments like these, I pull out my Instant Pot: the king of easy healthy cooking! The result? A mixed berry jam -- featuring a strawberry, blueberry, raspberry, and blackberry frozen fruit blend -- that calls for only 5 ingredients, including chia seeds to thicken it without pectin. For a sugar-free option, feel free to sweeten to taste with stevia.
Ingredients
- 8 cups berries mixed, frozen
- 1/2 cup maple syrup or coconut syrup, or other dry or liquid natural sweetener (or stevia, to taste)
- 3 tablespoons lemon juice about 1 lemon
- 2 teaspoons vanilla extract
- 2/3 cup chia seeds
Instructions
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Put berries, sweetener (unless using stevia), lemon juice, and vanilla extract in the insert pot of pressure cooker.
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Cover the pot, checking the seal and components to make sure all is well.
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If using an electric cooker, set to high pressure for 6 minutes. If using a stove-top cooker, bring to high pressure and maintain for 6 minutes.
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When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker).
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Let sit for about 10 minutes, until pressure has completely released naturally.
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If berries are not fully cooked, press the "Saute" function if using an electric cooker such as the Instant Pot. If using a stovetop cooker, place on burner over medium heat.
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Mash any large chunks of fruit.
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If using stevia, add a dropperful at a time. Stir and taste, adding more as needed.
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While stirring, pour in chia seeds.
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If pressure cooker isn't already on "Saute" function (if electric) or over medium heat (if stovetop), do so now. Let saute a few minutes, stirring occasionally, to allow chia seeds to thicken the jam.
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Turn off pressure cooker (if electric) or remove from heat (if stovetop).
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Transfer jam to quart size jar(s). Refrigerate, or this jam freezes well.
Looking for more healthy condiments?
- Lacto-Fermented Homemade Ketchup
- Yes! Homemade Mayonnaise Is Easier Than Store-Bought!
- Lacto-Fermented Hummus
- Lacto-Fermented Honey Dill Mustard
Looking for more ways to use up frozen or fresh mixed berries? Try these!
- Gluten Free Mixed Berry Cobbler
- Mixed Berry Bread Pudding
- Mixed Berry Kefir Popsicles
- Mixed Berry Switchel
- Mixed Berry Hormone Balancing Smoothie
Have you ever made chia seed jam before? Do you like to use fresh or frozen fruit in your berry jam?
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I’m interested in using chia seeds as a thickener for jam. I don’t have an instant pot or pressure cooker, and I don’t plan on getting one. Any thoughts on using chis seeds with the old fashioned way of making jam?
Hi, Pattie,
You can 🙂 For this recipe, cook your ingredients over the stovetop until berries can be mashed. Remove from heat and stir in chia seeds. Let us know how it turns out!
~Peggy, TCS Customer Success Team
I’m planning on making this and freezing, in maybe 1 cup portions. Do you know how long this will keep keep in the refrigerator after thawing
Hi Elena,
The jam should be keep for several weeks. Wardee says she’s keep hers for up to 4 weeks.
~ Vicki, TCS Customer Success Team
Can you use this same recipe using fresh fruit instead of frozen?
I don’t see why that wouldn’t work, Amanda. If you give it a try, please let us know how it goes!
Sonya, TCS Customer Success Team
I’m going to try this right away! Do you use the fruit while it is frozen or should I thaw it?
You can use the fruit frozen — no need to thaw! 🙂
Sonya, TCS Customer Success Team
Can you water bath the jars for longer shelf life?
Hi Janice,
Currently we have been unable to find any tested recipes using chia seeds. We’re going to error on the side of caution and advise against canning.
You can freeze this recipe.
~ Vicki, TCS Customer Success Team
Have you ever tried ground chia? Like a flour ?
Hi, Angelina,
One of our team members has used ground chia in her recipes before but not with this particular one. You can try it and see how it goes. 🙂
Let us know how it turns out!
~Peggy, TCS Customer Success Team
Can you omit the chia seeds and use something else?
I would try using gelatin. Here is a recipe for using gelatin:
https://oureverydaylife.com/thicken-raspberry-jam-gelatin-41031.html
You could put the two together and see how it turns out. 🙂
~TCS Peggy, TCS Customer Success Team
Does it take a bit for it to fully thicken as it cools?
Hi, Teani.
Yes, mine thickened a bit more when it cooled. 🙂
~Danielle, TCS Customer Success Team
Because Chia seeds become gelatinous when soaked, how do you use them in the traditional way? I see lots of recipes using Chia for chia seeds for puddings and Hans, but often they’re not cooked. I tried to search but came up empty. Any help would be Appreciated! Thanks!
This one you have to use as-is and only sparingly if you prefer all your seeds/grains soaked. 🙂
~Peggy, TCS Customer Success Team
I’ve made this quite a few times using various frozen berry blends and it’s fantastic. For a stubborn toddler that loves her PB&J, it’s a great way to sneak in more nutrients and a lot less sugar. We use a sandwich sealer and make homemade uncrustables with it.