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I don’t have much patience, so I love a quick and easy recipe. This grape jam is so easy to make: you don’t need to cook anything, you don’t need many ingredients (no pectin or anything else), and you barely add any sugar either. You just juice your grapes, add some chia and a bit of optional maple syrup, and refrigerate to set. What could be easier than that? Not much. That’s what.
I had a bunch of grapes given to me, and a few off of our own vines. They were tangy and delicious, and I’d recommend using that kind of grape for this recipe if you can (concord, etc). You will start by blending the grapes in a Vitamix or food processor. Then strain the grapes through a fine mesh bag or similar to remove the seed and skin remnants. Then you add the ingredients and let it set. That’s all you need to do to make this jam.
And because I don’t do the giant intros typical in recipe blogs, let’s just get straight to the recipe, shall we?
Chia Grape Jam
This limited ingredient grape jam uses chia seeds to thicken it. You do not need to cook anything to produce this jam!
4.30 from 10 votes
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Course: Sauces, Spreads & Condiments
Cuisine: American, Comfort Food
Keyword: chia jam, grapes, jelly
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 20
Calories: 32kcal
Author: Jen deHaan
Ingredients
- 2 cups fresh grape juice*
- 4-6 tbsp chia seed ground or whole
- 4 tbsp maple syrup optional
Instructions
Juice about 3.5 cups of grapes to create about 2 cups of juice (I blended the grapes and then squeed through a fine mesh bag).
Whisk in the chia seeds and maple syrup.
Refrigerate overnight and store in fridge in airtight jar.
Notes
3.5 cups grapes to make 2 cups of grape juice. See full recipe for details. The jam will gelatinize overnight. You can add more chia seeds if desired (I started with 4 tbsp and added 2 more the following morning). For this recipe I used whole chia seeds.
Nutrition Facts
Chia Grape Jam
Serving Size
2 Tbsp
Amount per Serving
Calories
32
% Daily Value*
Fat
g
%
Saturated Fat
g
%
Cholesterol
mg
%
Sodium
1
mg
%
Potassium
47
mg
1
%
Carbohydrates
6
g
2
%
Fiber
g
%
Sugar
4
g
4
%
Protein
g
%
Vitamin A
10
IU
%
1
%
Calcium
21
mg
2
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
What you get the next day is wonderful, gelatinized jelly without the need to cook or use any pectin. Pretty great! I store this in the fridge in an air-tight glass jar, and it should last a week or two.
Have you made this recipe? Let me know in the comments! Have you tried just blending the grapes without straining? How did it turn out?
Or share this post with your friends, so they can make the jam and share it with you 🙂
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Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
Reader Interactions
Comments
Sofia Albert
Hi, great recipe! What is the shelf life? How long can it last room temp or do you need to refrigerate this? Many Thanks!
Reply
Jen @ PlantBasedRecipe
You will need to store this in the fridge, unless you are canning it (there are posts online for canning chia seed jams, and might be a good start – the ingredients may need to be adjusted for canning it properly… I am very new to canning!). On my end, this lasted roughly 2 weeks in the fridge but mileage may vary.
Reply
Moggy
Hi Jen,
How much is a serving per nutritional chart?
Cheers
Moggy 😃Reply
Jen
There is a bit of variance in how much chia seed you will need/want to use, but it’s about 2 Tbsp.
Reply
Andrea Quigg
I have a great organic juice we love here… could I use regular juice for this recipe?
Reply
Jen @ Plant Based Recipe
Absolutely! Quicker too 🙂
Reply
brooklyn
how does it get thick? just by letting it sit in the fridge??Reply
Jen @ Plant Based Recipe
Hi Brooklyn! It thickens because the chia seeds gelatinize the jam. It should thicken before it is refrigerate (and will continue to thicken a bit more as it cools).
Reply
brooklyn
how long should i let it set before i use it? what will give it the best consistency?Reply
Jen @ Plant Based Recipe
Overnight is plenty of time, and you can always add some more chia if it’s not thick enough to the liking.
Reply
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