By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
73 cal · 225 min
Homemade Peach Chia Jam
Recipe GLPRebae02b69702a7
A naturally sweet and thick jam made from fresh peaches and nutrient-rich chia seeds, with a warm hint of cinnamon. This no-cook spread requires minimal prep time and sets beautifully in the refrigerator, making it perfect for toasts, yogurt, or serving as a fruit dip.
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Ingredients
3 fresh peaches, pitted
2 tablespoons chia seeds
1 teaspoon ground cinnamon
Directions
Rinse the peaches under cool water. Slice each peach in half lengthwise around the pit, then remove and discard the pit. You can peel the peaches if desired, but leaving the skin on adds fiber and nutrients.
Transfer the peach halves to a food processor and blend until the mixture reaches a smooth, thick sauce consistency. Stop and scrape down the sides as needed.
Pour the blended peaches into a clean glass jar or bowl. Stir in the chia seeds and ground cinnamon until fully combined.
Cover the jar and refrigerate for 3 to 4 hours, stirring once or twice during the first hour to prevent the chia seeds from settling to the bottom. The mixture will thicken as the chia seeds absorb liquid.
Once set to your desired thickness, transfer to an airtight container and store in the refrigerator for up to 2 weeks. Serve on toast, with oatmeal, mixed into yogurt, or as a fruit dip.
Comments
This jam needs only three ingredients widely stocked at Charlotte supermarkets—peaches (seasonal and local in summer), chia seeds (available at any major chain including ALDI and Walmart), and cinnamon—so no special stops required. The stated 225 minutes is misleading: actual hands-on time is maybe 15 minutes of chopping and stirring, but the recipe requires 3+ hours of unattended setting time, which matters if you're planning dinner. Cost per serving runs well under $1 once you account for bulk chia seeds and a pound or two of peaches. The real limitation is seasonality and shelf life: this is a summer project when peaches peak, and homemade jam keeps only 2–3 weeks refrigerated, so it's best for households that will use it quickly on toast, yogurt, or in baking.
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