Apple chia jam in a mason jar wrapped in a kitchen towel.

Whenever September comes around my festive feelings start slowly trickling in. I seriously LOVE this time of year. From September all the way through to December I can’t get enough; festivities with loved ones, nourishing and hearty recipes, comforting fall aromas, cozy coffee shops, leaves on the ground, fall colours, fall fashion, I could go on forever!

Today I’m sharing a nutritious homemade apple chia jam recipe that gives off all the fall vibes. Unlike your typical store bought jam, this recipe is refined sugar free, preservative free, and comes packed with a ton of nutrition from the chia seeds.

Chia seeds deliver a good source of omega-3 fatty acids, antioxidants, calcium, magnesium, manganese, phosphorus, iron, fiber, and plant protein. The flavours in this jam were inspired by two of my favourite spices, cinnamon + ginger! Both of these healing spices are rich in antioxidants and anti-inflammatory properties. I was also lucky enough to use organic Gravenstein apples from my dad’s apple tree for this recipe. You can’t beat organic apples straight off the tree!

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This delicious fall inspired chia jam can be used in a number of ways. Spread it onto your favourite healthy toast, muffins, waffles, pancakes, or french toast. Add it to your morning oatmeal, or swirl it into plain coconut yogurt with some homemade granola or superfood mix.


A nutrient-rich one jar chia jam recipe that’s free of refined sugars and preservatives.

Serves: 2 cups | Time: 30 minutes | Difficulty: Easy


  • 2 cups apples, peeled/cored/chopped, I used organic Gravenstein apples
  • 1/2 cup unsweetened pure apple juice, or water
  • 2 tbsp raw unpasteurized honey, or pure maple syrup [if vegan]
  • 1 tsp freshly grated ginger
  • 1/2 tsp cinnamon
  • 2 tbsp chia seeds


1. Place the apples in a medium sized sauce pan and cook on low heat until they become soft. This takes around 10 minutes. Keep an eye and stir the apples around every minute or two. If the apples are sticking to your saucepan add 1 tsp of water at a time to prevent sticking.
2. Take the pot off the heat and add the apple juice, honey, and grated ginger and then stir in the chia seeds.
3. With an immersion blender, blend everything together until it’s as smooth or chunky as you desire. If you don’t have an immersion blender, you could use any sort of masher or blender instead.
4. Stir in the cinnamon and let the mixture sit until it becomes thick. This takes around 5 minutes.
5. Transfer jam to an airtight jar or container of choice. Keep stored in the fridge for up to two weeks.

Thank you for visiting the blog and checking out today’s fall inspired recipe! If you try this recipe out be sure to tag me on Instagram so I can see your jam creations!

Jenna XO


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