How to Make Raspberry Chia Jam – super healthy and easy recipe

Flash back moment… to making jam when I was a little girl in my Mam’s kitchen. Beautiful! Such a joy to see fruits magically turn into a little jars of sweet deliciousness. But, oh goodness me, it did seem to take forever to make (and involved an unfortunate amount of sugar – yikes!).

Easy healthy alternatives to regular jam with chia & fruit

As I started to embrace the benefits of healthy eating, I turned to sugar free, yet naturally sweet, ‘fruit spread’ as a jam alternative, from the health food store. My favourite was always raspberry.

However, it wasn’t until I discovered chia seeds many years ago that I thought about making my own!

I noticed that chia seeds, when soaked, created a jelly-like effect. Turns out that is excellent for a super healthy jam alternative! Perfect.

Why we all could do with chia seeds in our lives?

If you’ve not yet discovered the culinary magic of chia seeds, then you are in for a real delight. Chia seeds thicken, in a jelly-like fashion when soaked, making the perfect super healthy thickening agent in this ‘jam’ recipe.

Soaking these seeds also makes them easier to digest them and assimilate their nutrients. As well as being one of the richest plant-based sources of essential fats, chia seeds are also a high quality protein food and loaded with antioxidants. The fact that Aztec warriors ate them for high energy and endurance speaks volumes too.

Chia seed benefits

  • Promotes healthy skin
  • Excellent for digestion
  • Good for bone health
  • Helpful for diabetes
  • Great for energy boosting
  • Excellent protein food
  • Antioxidant benefits

Insanely easy to make and this jam freezes too!

Not only is chia jam insanely easy to make (you’ll have to pinch yourself!) – it tastes delectable! It stores for a few days in the fridge (being fresh and all).

The good news is that it freezes too! So if you want to make up a large batch with your freshly harvest fruits – just pop them in the freezer until required.

How to serve it?

You can use this pretty much any way that you’d use regular jam – reassured in the knowledge that not only is it tasty, it is jam packed to the rafters with vitamins, minerals, antioxidant, protein and essential fats.

Chia jam is a world apart from the traditional, sugar laden stuff!

In the picture you can see me serving it on my gluten-free scones. My favourite way to enjoy it at the moment.

My super quick Raspberry Chia Jam video guide

Play my short video first for a visual guide and more tips…


Easy Raspberry Chia Jam Recipe

Easy Raspberry Chia Jam Recipe

Yield: 1 jar
Prep Time: 5 minutes
Total Time: 5 minutes
An easy chia jam recipe using fresh raspberries. No cooking required. Only 5 ingredients and free from regular, nasty sugar.


  • 1/2 lemon
  • 200g fresh raspberries
  • 3 tablespoons of chia seeds
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract


***Please check out my quick video above first for a quick visual guide on how to make this and more tips***

  1. Juice lemon and discard the rind.
  2. Add lemon juice, raspberries, chia seeds, coconut sugar and vanilla extract to a jug blender, food processor or a jug for hand blending.
  3. Blend for about ten seconds or until everything is mixed together.
  4. It really is THAT easy.
  5. Pop it into a clean jar with a lid.
  6. Pop into the fridge.
  7. The chia seeds will allow this 'jam' to thicken over about half an hour.
  8. When ready take it out of the fridge, give it a stir.
  9. This works well on crackers, toast, scones, on granola or mixed into porridge.
  10. Serve as desired in the place of regular jam.
  11. Enjoy!
Please do let me know how you get on… and do feel free to share this page with anyone else who you think might enjoy this!

from my heart to yours

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  1. Alexandros June 27, 2017 at 2:04 pm - Reply

    Hi Trinity, thanks for this! I can definitely confirm the energy boosting effect of chia seeds!! 😀

  2. Becky Striepe June 27, 2017 at 2:48 pm - Reply

    Ooh this jam looks delicious, Trinity, and I love how simple it is to make.

  3. Ginny June 27, 2017 at 11:49 pm - Reply

    Raspberry jam just might be my favorite and now that you’ve put chia seed in it I am sure it is. That jam must spread so nice and taste so good!

  4. Maryann Maxfield June 28, 2017 at 12:29 pm - Reply

    does this keep like regular jam

    • HIya thanks for dropping by. I’ve explained it all above. It is different to regular jam, since it is fresh & uncooked.

      “It stores for a few days in the fridge (being fresh and all).
      The good news is that it freezes too! So if you want to make up a large batch with your freshly harvest fruits – just pop them in the freezer until required.”

      I hope this helps.

  5. Dianne June 28, 2017 at 6:38 pm - Reply

    I’ve never made my own jam because it seems too daunting, but you’ve convinced me that it’s easy. I’m going to try it!

  6. Sophia | Veggies Don't Bite June 29, 2017 at 3:44 am - Reply

    I love raspberry jam! It’s so tangy with a touch of sweet and so good!

  7. Linda from Veganosity June 29, 2017 at 4:36 pm - Reply

    I bought organic raspberries yesterday. I’m going to make a batch of this today. Thanks, Trinity!

  8. Kristina June 30, 2017 at 3:08 am - Reply

    oh, such a pretty rich color – I can taste this now. I LOVE chia jam!

  9. Alisa Fleming June 30, 2017 at 6:36 pm - Reply

    I think I need some of this on my English muffin tomorrow morning. No raspberries on hand, but strawberries are great, too!

  10. The Vegan 8 July 3, 2017 at 3:36 pm - Reply

    The color is just stunning! I love raspberries, the color and flavor is just so delicious. I love simple and beautiful your recipe is! This would be so delicious on so many things Trinity, what a wonderful recipe!

  11. Nicole Dawson July 5, 2017 at 5:35 pm - Reply

    I love making raspberry chia jam. It’s just so much easier than your traditional jam making recipes.

  12. June C Abney July 24, 2017 at 10:23 am - Reply

    this looks so delicious! I am allergic to citrus so do you recommend leaving it out or substituting vinegar?

    Thank you!

    • Hiya June,

      The lemon is mainly for dance of flavour. In this case I would just recommend leaving it out totally (and not substituting with vinegar). I make this without lemon and it still tastes delicious.

      Enjoy… and thanks for dropping by 🙂

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