Cherry-Berry Chia Jam

This has been a week of playing catch-up with our new website. There were a few links on the “Basics 101″ page that directed folks back to the old one that I corrected yesterday. So if anyone was searching through that, you should have no trouble pulling up the information that you need.

I don’t know how many of you have seen our recipe for banana pancakes with a delicious cherry cordial “syrup” as a topping. Just in case you haven’t, here’s the recipe. Go on. Try it. It is delicious.

The reason why I suggested these yummy pancakes to you is that we have another scrumptious topping that you can try that is quite healthy! Chock full of antioxidants with absolutely no refined sugar whatsoever! We present to you the awesome and fabulously fabulous Cherry-Berry Chia Jam! Seriously, no refined sugar. The strawberries, blueberries, and the sweet cherries mixed together don’t need any additional flavoring. They’re a gooey, yummy taste of heaven.

Chia jams seem to be all the rage these days because of the chia seeds involved. No, I’m not planning on planting chia seeds on The Hubster’s head. They have quite a plethora of nutritional benefits, aside from being non-GMO and naturally gluten-free. Furthermore, chia seeds have two distinct advantages over flax seeds. One benefit is that you don’t have to break the hull to get to the nutritional benefits of the chia seeds. The second is that they have a much longer shelf life than flax seeds; 5 years for chia seeds stored properly compared to the 1 year with flax seeds. (Although, to be honest, I don’t know how many people will keep chia seeds for five years. I go through ours quickly.) A third benefit, which is more of a personal taste, is that chia seeds gain a texture quite similar to tapioca when combined with something moist. (I love tapioca.)

Go on. Give this jam a whirl. If you’re not making pancakes, then slather it on sliced, cored apple along with sunflower butter for a gluten-free Jam Sammich! Use it as a berry delicious topping for your paleo icecream. The possibilities are endless. Om nom nom!


Due to the gluten-intolerance and the nut allergy, do you have any idea how long it’s been since I’ve had a PB&J? Well, problem solved! Local raised, organic apple, cored, sliced, and slathered with sunflower butter and cherry-berry chia jam! Yeah, I loaded this baby up, and it was well-worth the mess I made.

Cherry-Berry Chia Jam


  • 2 cups Sweet Cherries, pitted
  • 1 cup Fresh Hulled Strawberries
  • 1 cup Fresh Blueberries
  • 1-4 TBSP Chia Seeds


  1. Place your cherries, blueberries, and strawberries in a blender or food processor. Pulse until nicely mixed.
  2. Add the Chia Seeds (I use the whole 4 TBSP, but depends on how much you want). Give it a quick pulse.
  3. Place your jam in a container in the fridge for at least two hours before using to give the Chia seeds the chance to absorb liquid and give this a jammy texture. It'll keep for about a week. You can store this in the freezer, too.

© Julie Marie Pierpont and Death Defying Diet 2013-Present

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