Concord Grape Chia Jam

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Chia seeds are the secret to quick fruit jams like this concord grape chia jam. Try spreading it on toast or swirling it into yogurt.

Concord Grape Chia Jam

About 5 years ago a friend taught me how to can.

It wasn’t long before I had an entire kitchen cabinet filled with Ball jars and other canning essentials.

My interest in home preserving has kind of waned since my initial excitement, so now I put those jars to use storing dry ingredients in the pantry and leftovers in the fridge.

They also are perfect for transporting lunch to the office.

Last weekend I overbought grapes at the market. J

am crossed my mind, but I wasn’t crazy about spending an afternoon boiling and sealing jars for a small yield.

Instead I used chia seeds to make a quick jam that gelled in no time.

I loved the texture and how sweet this concord grape chia jam turned out, but the best part was that it only needed a little agave and no sugar.

Concord Grape Chia Jam
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Concord Grape Chia Jam

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Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
Servings: 4
Chia seeds are the secret to quick fruit jams like this concord grape chia jam. Try spreading it on toast or swirling it into yogurt.


  • 4 cups concord grapes
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon agave or honey
  • 1/4 cup chia seeds


  • Slip the grapes out of their skins and separate the flesh from the skins. Puree the grape skins in a food processor for 2-3 minutes. Strain through a fine mesh sieve to remove any leftover grape skin.
  • In a large saucepan over medium heat, cook the grape flesh until it releases some juice and starts to break down, about 5-7 minutes. Strain the flesh through a fine mesh sieve using a wooden spoon to push it through while removing the seeds.
  • Return the strained grape skins and flesh to the large saucepan over medium heat for 5 minutes. Remove from the heat and stir in the lemon juice, agave and chia seeds. Cool to room temperature before transferring to a jar or other airtight storage container. The jam will be thicken more once it is fully chilled.
  • Store in the refrigerator for 2 weeks or freeze up to 3 months. Thaw in the refrigerator.


Calories: 232kcal | Carbohydrates: 52g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 7mg | Potassium: 499mg | Fiber: 6g | Sugar: 40g | Vitamin A: 162IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Spreads & Sauces
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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