Raspberry Chia Jam

I won’t pretend this is by any means groundbreaking, or that it hasn’t been done before, but it’s a simple staple that I love and use all the time, so I wanted to share it.

It’s only three ingredients (or two if you like it on the tarter side, but I have a serious sweet tooth and like to add some honey), takes a few minutes to prepare, and just 30 minutes to an hour to set.

Where stewed pectin and sugar usually combine to form the jammy consistency we know so well, chia seeds soak up the raspberry’s juice and thicken into a gel.

You won’t miss the sugar at all – the taste and even texture are similar to regular jam – however it doesn’t last as long and should be eaten within the week, which is why this recipe makes a smaller batch.

Perfect on porridge with some nut butter, on scones, toast, as a filling for cakes or as a topping for desserts like banana bread – one of my personal faves.

What’s your favourite way to eat jam?


1/2 cup frozen raspberries

2 tablespoons chia seeds

1 tablespoon honey


Heat raspberries in the microwave or in a saucepan until melted. Don’t bring to a boil – they only need to melt.

Mash with the back of a spoon until all broken down, and stir in the honey and chia seeds.

Transfer into a container with a lid and place in the fridge for at least 30 minutes until thick and jam like.

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