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Summer’s coming to a close and for me that means it’s time to think about making jam! Fortunately, our family’s favourite chia seed jam recipes can be made all year around, and this Healthy Chia Seed Peach Jam is one of our favourites to make during peach season. It’s sweet and delicious, and it’s made with no refined sugar!
I’ve shared so many of my favourite homemade jam recipes with you before, like this Easy Chia Seed Blueberry Jam, this Easy Chia Seed Raspberry Jam, and this Easy Chia Seed Strawberry Jam. This Healthy Chia Seed Peach Jam is just another one of our favourite jam recipes that’s just as easy to make as the others!
How to make jam without sugar
When making chia seed jam without refined sugar it’s important to remember that different fruits have different amounts of naturally occurring pectin and their water content is often different. This means you have to be a little bit careful when you’re looking for a specific result, like a jam-like texture for example. I should also mention that you can use fresh or frozen peaches for this recipe, although I would always recommend fresh because it creates a better texture. If you do opt for frozen, be sure to cook off the jam a little longer than the recipe calls for just to make sure all the extra water evaporates and the end result is the right texture.
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I hope you love this jam recipe as much as we do! Let me know in the comments below, what’s your favourite way to enjoy fresh peaches? I’d love to know!
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Healthy Chia Seed Peach Jam
This Healthy Chia Seed Peach Jam is a healthy, easy homemade jam recipe with no refined sugar and no pectin. Only 3 ingredients!
Recipe: Ingredients
- 4 cups fresh peaches, skins removed, chopped or sliced (use frozen peaches, if desired)
- 3 tablespoons honey (add one extra tablespoon if you enjoy a sweeter jam) or other vegan honey substitute (maple syrup or agave nectar also work)
- 5 teaspoons chia seeds
Recipe: Instructions
- Heat a medium saucepan over medium heat and add the chopped peaches. Add the honey and place on the stove over medium heat.
- As the peaches begin to soften slightly over the heat, stir them around in their juices and the honey.
- Once the peaches have softened to the point that they're starting to fall apart, add the chia seeds and stir them in well. The chia seeds will help the jam achieve a gelatinous texture while also adding fibre, protein and healthy Omega-3 fats.
- Let the mixture come to a slow boil, stirring almost continually. Use a potato masher or fork to break up the fruit. if necessary.
- Continue stirring the mixture over low heat for about 15-20 minutes, or until a gelatinous texture is reached, and then remove the pan from the stove.
- Pour the jam into a large mason jar and allow it to cool, covered, at room temperature for half an hour before placing it in the fridge to cool completely (for 2 hours, or overnight).
- Enjoy on toast, gluten-free crackers or scones, over yogurt or even ice cream.
Recipe: Notes
This jam keeps for up to two weeks in the fridge and up to 2 months in the freezer. This jam is not shelf stable.
This recipe makes about 2 cups of jam (one large jar).
Recipe: Nutrition
Nutrition Facts
Healthy Chia Seed Peach Jam
Amount Per Serving (2 tablespoons)
Calories 33
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 78mg2%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 126IU3%
Vitamin C 3mg4%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can you can this in jars to make it last longer
I think you probably could. I have never done it but I’m sure if you use the proper canning process it would work well!
Super easy to make and tasted great! Wish it could be stored longer than the two months but will try with frozen peaches.
Homemade are so much better!! 🙂 Let us know how it turns out!
Why couldn’t this be shelf stable? I have a surplus of peaches this year and was hoping to can some.
This jam doesn’t have enough sugar in it, so unfortunately you need to refrigerate it or freeze it.