This thick strawberry raspberry chia jam is my go-to filling for turnovers, hand pies, and pies. Instead of cornstarch or pectin, chia seeds soak up the berry juices and gel into a thick, spoonable, jam-like filling that holds up in pastry. Everything is measured in cups, so there’s no kitchen scale needed. It’s made with just berries, sugar, lemon juice, and chia seeds, so it’s naturally free of the top 8 allergens (always check your labels).
Allergens: Contains: chia seeds. Free of: dairy, eggs, peanuts, tree nuts, wheat.
Why You’ll Love This Strawberry Raspberry Chia Jam
- Thick enough for baking: It’s made to be used like pie filling, not just spread on toast.
- No cornstarch or pectin: Just chia seeds.
- Measured in cups: No weighing ounces.
- Fresh or frozen berries: Make it any time of year.
- Makes about 3 to 4 cups: Enough for one pie or 8 to 12 turnovers.
Can You Use Chia Seeds Instead of Cornstarch?
Yes. Chia seeds are a popular natural thickener for homemade jams and fillings. They don’t work exactly like cornstarch. Cornstarch thickens instantly with heat and turns glossy and smooth, while chia needs a little time to absorb liquid and gives a more gelled, jam-like texture with some seeds. To make up for that, you cook the berries down a little longer first, then stir in the chia and let it sit.
What You’ll Need
- A medium saucepan
- A potato masher or sturdy spoon
- Chia seeds (black or white; ground chia gives a smoother texture)
- Glass jars or airtight containers for storage
Ingredient Notes
- Berries: 2 1/2 cups chopped strawberries and 2 cups raspberries. If you’re using frozen, thaw them slightly and drain off any extra liquid.
- Sugar: Start with 1/2 cup and taste. Berries vary in sweetness.
- Lemon juice: Brightens the flavor.
- Chia seeds: Start with 3 tablespoons. Use whole for more texture or ground for a smoother filling.
How to Make Strawberry Raspberry Chia Jam
1. Cook the berries. Combine the berries, sugar, lemon juice, and salt. Cook over medium heat for 8 to 12 minutes, mashing gently, until they release lots of juice and break down.
2. Stir in the chia. Take the pan off the heat (or turn it to low) and stir in the chia seeds thoroughly.
3. Let it gel. Let it sit 10 to 15 minutes, stirring occasionally. If you want it to thicken faster, simmer gently on low for 2 to 5 minutes.
4. Cool completely. It thickens even more as it chills. Refrigerate it before filling pastry.
Strawberry Raspberry Chia Jam Recipe
Thick Strawberry-Raspberry Chia Jam Filling
Ingredients
Method
- In a medium saucepan, combine the strawberries, raspberries, sugar, lemon juice, and salt (if using).
- Cook over medium heat, stirring occasionally and mashing gently, 8 to 12 minutes, until the berries release lots of juice, soften, and break down to your preferred chunkiness.
- Remove from heat (or turn to low) and stir in the chia seeds until evenly distributed.
- Let sit 10 to 15 minutes, stirring occasionally, while the chia gels. For faster thickening, simmer gently on low 2 to 5 minutes while stirring.
- Taste and adjust sweetness, and add vanilla or cinnamon if you like. Cool completely, then refrigerate before using; it thickens more as it chills.
Notes
Tips for a Thick Chia Jam Pie Filling
- Still loose after cooling? Stir in another 1/2 to 1 tablespoon of chia and let it sit longer.
- Too thick? Stir in a splash of water or lemon juice.
- Cool the filling completely before assembling, so the pastry doesn’t get soggy.
- It may be softer warm from the oven, but it firms up as it cools.
How to Use It in Turnovers and Pies
Use 2 to 3 tablespoons per turnover. Seal the edges well and cut a vent. For egg-free pastry, brush the tops with a little dairy-free milk instead of an egg wash, and check your pastry or pie dough labels for egg, dairy, and nut warnings. It’s also lovely swirled into chia seed pudding, spooned over my egg-free pancakes or oat milk ice cream, or layered into a cake with one of my vegan frostings.
Prefer Cornstarch?
Use the same fruit and sugar. After cooking the berries, whisk 3 tablespoons of cornstarch with 3 tablespoons of cold water, stir it in, and bring to a gentle boil, stirring constantly, for 1 to 3 minutes, until glossy. Cool completely.
Storage
It keeps in the fridge for up to 1 week, or in the freezer for 2 to 3 months. Thaw in the fridge and stir well. This is not a recipe for water-bath canning.
Chia Jam FAQ
How much chia seed do I use to thicken jam?
For this batch (about 4 1/2 cups of berries), start with 3 tablespoons and add up to 4 tablespoons if needed.
Can chia jam be used as pie filling?
Yes. Cooking the berries down a little longer before adding the chia makes it thick enough for pies and turnovers.
Can I use frozen berries?
Yes. Thaw them slightly and drain off the extra liquid first.
How long does chia jam last?
Up to 1 week in the fridge, or 2 to 3 months frozen.
Can I can chia jam?
This recipe isn’t meant for water-bath canning. Store it in the fridge or freezer.
A quick note on photos: I’ve been perfecting these recipes for years, but I never published them because photographing everything takes so much time. As a busy working, homeschooling mom, I decided it was more important to get them out there to help other allergy families. So many of the photos here are AI-generated to show what the dish looks like, but the recipes themselves are real, made in my kitchen and tested on my family.
You Might Also Like
Helpful tip: Best Egg Substitute for Pancakes: Flax vs. Applesauce vs. Banana (and More)
Allergy note: I write these recipes with allergy families in mind, but every allergy is different. Always check labels on every product, every time, for allergens and cross-contamination (“may contain” or shared-facility) warnings, since formulations change. When in doubt, check with your allergist.
Leave a Reply