Mulberry Chia Seed Jam

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Today I have for you this 3 ingredient, healthy easy peasy jam recipe  …. and its absolutely delicious!

Mulberries  are a very popular munch food in our house.  And the  over enthusiastic mulberry lover that I am, this week my refrigerator was overstocked with them.  I had to think of doing “something different”, real quick…  as mulberries have a short season and a shorter shelf life.  And so boom..this jam was born!

Delicious sweet tart succulent mulberries are an excellent source of vitamins A, C, E and iron. They are also a good source of minerals like calcium, potassium, manganese and magnesium. Anti oxidants found in these berries promote heart health and overall well being.

Chia seeds are having quite a moment these days. They don’t have any flavor of their own and expand to almost 10 times their size, when mixed with any liquid and can be used as a thickener.These little guys are nutritional power houses. High in fiber, omega-3 fatty acids, calcium, iron, anti oxidants. They are loaded with good quality protein. So they are especially beneficial to vegetarians.Do add them on your everyday diet…sprinkle on salads, add in soups, smoothies or even in your bakes.

Raw honey is unheated, unpasteurized,unprocessed honey. Just like most foods that are processed or pasteurized, liquid honey loses a lot of its beneficial nutrients when it undergoes a heating process. Raw honey is rich with nutrients like energizing B vitamins and immune-boosting vitamin C. It is an alkaline food, thus very effective for hyper acidity.I usually buy raw honey from an organic food store close by. You could certainly substitute it with organic honey if you wish.

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Prep Time: 5 minutes

Cook Time: 25-30 minutes


Mulberries/ shahtoot – 400gms

Raw honey – 4-6 Tbsp (I added 6 Tbsp as my mulberries weren’t really sweet)

Chia seeds – 2 Tbsp

How to

Wash the mulberries well. Remove their green stems if you’d like to, I didn’t. Place them in a thick bottomed pan with honey and a splash of water. Cook them for about 10/15 mins till the fruit is soft and mushy. Add in the chia seeds and continue cooking for another 10/15 mins. Do add a splash of water if your fruit mix is getting too thick. Taste and adjust for sweetness if you need to.

Let it cool completely, transfer to an airtight jar and refrigerate. This should last for about a week.

Enjoy this awesomeness with crackers, on toasts, pancakes, waffles and in your shakes!

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[…] best eaten warm, traditionally with clotted cream and preserves.  We just slathered ours with my Mulberry Chia Seed Jam and were very very happy […]