Wednesday, September 29, 2021

Peach Mango Chia Seed Jam #recipe by Mia P. Manansala @MPMtheWriter

Even though fall is officially here, Chicago continues to be its usual weather-confused self by giving us crisp 50-degree mornings and 80-degree afternoons. These temperature swings are not only affecting my allergies (I'm rather sensitive to the changing of seasons and temperature fluctuations), but what I feel like eating. As much as I'd love to start baking up a storm and sipping on hot drinks, the weather hasn't been all that cooperative lately. Yet I can still sense the end of my favorite summer fruit season and wanted to share a delicious and easy jam recipe that you can adapt for any fruit.
Coconut yogurt topped with peach mango chia seed jam and granola

Chia seeds absorb liquid and are not only a good source of antioxidants and omega-3 fatty acids, but can also be used in smoothies, puddings, jams, and even as egg replacements. They become slightly gelatinous after absorbing the liquid, and sometimes retain a bit of crunch in the center, depending on how long you let the seeds bloom in the liquid. Because of this gelatinous quality, you can make jam with much less sugar and way faster than the traditional method. I particularly like making chia seed jam when I have a small amount of fruit to use up rather than pounds and pounds of it. You can also play with the flavor by adding different extracts and spices, but for this recipe, I kept it simple.

Peach Mango (or any fruit) Chia Seed Jam Recipe


  • 2 cups chopped fruit (can even use frozen fruit; I've used frozen mixed berries before)
  • 2 TBSP chia seeds (I used black, but white would look better with lighter fruits)
  • 1-2 TBSP sweetener (I used honey), optional
  • 1 TBSP lemon juice, optional


  1. Prepare the fruit by peeling and chopping into pieces, if large.
  2. Add the fruit to a medium-sized sauce pan and cook over medium heat until the fruit starts to break down and release juices, about 5-10 minutes, depending on the fruit you use. Mash with a potato masher or strong fork to your desired texture.
  3. Stir in the chia seeds and lemon juice. Taste the mixture and add sweetener, if desired.
  4. Remove from heat and let cool at least 10 minutes. It will thicken considerably.
  5. If you prefer a smoother texture, you can blend the mixture to your desired consistency.
  6. Pour into a clean jar. Will keep in the refrigerator for about a week and in the freezer for three months.
  7. Enjoy!
Cast of characters

Prep the fruit by cutting into large chunks.

Cook until the fruit is soft and syrupy, then mash with a potato masher or strong fork.

Add sweetener.

Add chia seeds.

Stir together and remove from heat. Let sit for at least five minutes. Mixture will thicken as it cools.

If you'd prefer a smoother texture, blend until you reach your desired consistency.

Transfer to a clean jar and enjoy!
Can be used immediately or stored in fridge for a week, in the freezer for three months.

Have you ever used chia seeds in a recipe before? Let me know your faves in the comments!

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  1. Another recipe I'm looking forward to trying. Thanks, Mia!

  2. What fun.
    Chia seeds are rather magical, aren't they?

    1. Yes! I've started using them as a fast/healthier substitute for tapioca pearls. Many Filipino desserts use tapioca pearls and I don't always have them in my cupboard, but I always have a bag of chia seeds lying around :)

  3. Mia, you always have some interesting recipes! Every time I hear the word chia it makes me recall the 80's when everyone was gifted with chia pets. :) Now I must remember to add the seeds to my list.

    1. I always wanted a Chia Pet when I was a kid and I never got one. I was so surprised when I learned that the chia seeds I'd been putting in my breakfast smoothies were the same as you'd get with Chia Pet kits!