Sunday, 18 May 2014

Raspberry Chia Jam

Chia seed jam is one of the easiest things in the world to make but the result gives the appearance that you've slaved over it for hours. It has the look and texture of regular jam and is only comprised of two or three ingredients. It's a lot healthier than shop-bought jam which is usually packed full of refined sugar. You can have it spread on toast or rice cakes, in a sandwich with nut butter, as a dip for dried/fresh fruit or served atop a stack of vegan buckwheat pancakes (this is my favourite way to eat it) - let your imagination run wild!

Makes one jar of chia jam (2 - 4 servings)
  • 2 cups fresh/frozen raspberries (I prefer using frozen because they're cheaper and I personally think the colour is more vibrant)
  • 2 tbsp chia seeds
  • 2 tbsp water
  • 2 tbsp liquid sweetener of choice e.g. maple/rice syrup


First, mash your raspberries into a pulp - if they're frozen you'll need to let them defrost first until they're soft enough to mash. Add the chia seeds, water and optional sweetener and stir it all together until everything is incorporated. Pour this mixture into a jar and leave it in the fridge for at least an hour to let it thicken up (I usually leave mine overnight). Then use it on everything. Trust me, you'll want to!



  1. Hi Meghan, Just wondering how long this would last in the fridge? Thanks for the recipe! I'm new to chia seeds, but this sounds easy and delicious.

    1. Hey lovely, it'll probably last around 3 days in the fridge if you keep it in an airtight container :) I hope you enjoy the recipe! xxx


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