Homemade Pineapple Jam with Chia Seeds is tangy, sweet and nutrition-packed twist on a traditional spread. Along with the tropical flavor of ripe pineapple, chia adds a boost of fiber, omega-3s, and a delightfully thick texture—without the need for pectin or refined sugar.
This vegan pineapple jam is perfect for slathering on toast, swirling into oatmeal, or topping dairy-free yogurt. It is a healthy and flavorful way to enjoy a taste of sunshine year-round.
Health Benefits of pineapples
They are packed with Vitamin C, antioxidants and manganese thereby boosting immunity and helping in a speedy recovery after surgery. It’s packed with digestive enzymes that support digestive health.
Hence, my pineapple smoothie is my favorite breakfast to kickstart the day healthier. I often serve pineapple jalapeno salsa as an appetizer to my guests and it is a crowd-pleaser.
Why you will love this recipe
Vegan and gluten-free
Refined sugar-free and healthy
Quick and easy
Only 4 ingredients
Naturally thickened
Ingredients
Ingredients notes
Pineapple – Fresh or frozen pineapple chunks work here. The cooking time may vary slightly in both cases, but the taste and texture remain the same.
Chia seeds – Its packed with fiber and omega-3 fatty acids. Since it forms like jelly when combined with liquid, they act a natural thickener.
Maple syrup – This is a healthier alternative sweetener and adds perfectly balanced flavors.
Lemon – I used lemon zest and freshy squeezed lemon juice, which again acts like a natural pectin.
For detailed measurements of the ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, in a saucepan, I combined pineapple chunks, maple syrup, lemon zest and lemon juice.
Secondly, I cooked them at high heat until the pineapple chunks were soft.
Next, I blended everything in a blender until smooth.
Thereafter, I poured it back into the same saucepan and turned on the heat and added ½ tsp more chia to it. Then, I stirred it well and let it simmer at low heat for about 20 minutes.
Once done and thickened well, I turned off the heat and stirred in ¼ tsp more seeds. Then, I let it cool down a bit, which also allowed it to thicken more.
Once cooled down to room temperature, I transferred it into a glass bowl or jar and stored.
Serving tips
- It is great on buckwheat toast slices.
- It tastes excellent when swirled over chia pudding.
- This is a great topping on vegan parfaits.
- I personally love to spread this fresh pineapple jam over my strawberry pancakes and on my protein waffles.
Storage tips
You may enjoy this pineapple jam immediately once it cools down or refrigerate in an air-tight glass container for about 1 month.
Expert tips
- Depending on your blender, make sure to cool it down before blending so that it does not splash everywhere. Hence, I highly recommend using Vitamix for blending so you do not have to wait for it to cool down. Food processor may not blend as smooth as required in this pineapple jam recipe.
- If you use fresh pineapple chunks, then depending on your taste, you may want to add 1 tbsp more maple syrup after its cooked but before it cools down completely.
- It is important to cook this jam over low flame for a longer period so it does not burn and cooks well and gets enough time to thicken. Hence, I recommend slow cooking for this recipe.
Yes! Make sure to thaw them on the kitchen counter first and then measure. Follow the same recipe. It might cook a bit quicker compared to fresh pineapple and do not stir in additional sweetener since frozen pineapple is sweeter.
Yes! Stirring at intervals help prevent sticking to the bottom and gives the right assessment of when to stop cooking. Jam needs to be cooked long enough to thicken, but at the same time, it should not be overcooked.
I have not tested this jam recipe with canned pineapple, so I recommend sticking to frozen or fresh pineapple chunks. However, you may use pre-cut fresh pineapple chunks for convenience.
More related recipes
Apple jam
Pineapple habanero sauce
Sweet and sour sauce
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Homemade Pineapple Jam with Chia Seeds
Ingredients
- 3 1/2 cups pineapple chunks (fresh or frozen)
- 1/2 cup maple syrup
- 1/2 lemon zest (grated skin of 1/2 lemon from 1 large lemon)
- 1/2 freshly squeezed lemon juice (1/2 lemon squeezed from 1 large lemon)
- 3/4 tsp chia seeds
Instructions
- In a saucepan, combine pineapple chunks, maple syrup, lemon zest and lemon juice.
- Turn on the flame at high heat and start to cook. Make sure to stir at intervals to avoid sticking at the bottom. Cook until the pineapple pieces are soft. Do not let it dry though.
- Turn it off and spoon out the mixture in the blender and blend it smooth.
- Pour it back to the same saucepan and turn it on at low-medium flame. Stir in ½ tsp chia seeds and cook at low flame for about 20 minutes or until it reduces and thickens.
- Turn it off and quickly stir in the remaining ¼ tsp chia seeds. Taste test and if desired, add 1 tbsp more maple syrup while it's still hot. Let it rest for a few minutes and empty it into a glass jar or a bowl.
- Let it cool completely at room temperature. Do not seal it until it cools down completely. Enjoy immediately or seal it with air-tight lid and refrigerate for later use.
Notes
- If using frozen pineapple chunks, defrost at room temperature and then measure. Drain the extra liquid.
- If using fresh pineapple chunks, drain the extra liquid. Cooking takes a bit longer in this case.
- Make sure to cook at a low temperature for a longer time for it to thicken properly.
- If using Vitamix blender then you may blend it immediately while it is still hot or else make sure to cool it down before blending so it does not splash.
- It can be refrigerated in an air-tight glass container for about 1 month.
- This recipe makes roughly about 1 cup
Nutrition
Wendy says
This is such a burst of sunshine, Gunjan! So easy to make, and the color and flavor truly whisks you away to a tropical place, if just for an imagined moment!
Gunjan says
Thank you Wendy!