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Chia Seeds in Jam

Photo: University of Arizona Extension

Chia seeds are finding their way into may recipes such as baked goods, smoothies, or salad toppings. Because they form a gel when added to water, are they suitable for making fruit jam?

The structural component that makes chia seeds gelatinous is water-soluble fiber. This slimy material forms a gum that can be used to thicken or emulsify ingredients.

There are no recipes for using chia seeds when canning jam in a water bath canner. They only storage method for this type of product is to refrigerate it and use within a couple months.

The University of Arizona has a publication on chia seeds and includes a recipe to make a Fresh Berry Chia Seed Jam. Go to


About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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