Raspberry Chia Jam


  • 250g of Raspberries
  • 2 Tablespoons of Chia Seeds
  • 2 Tablespoons of Maple Syrup

This Raspberry Chia Jam is so quick and easy and it’s the best topping for porridge, toast and pancakes or use it to make chia jam overnight oats. I also love adding it to smoothies. The chia seeds make it gorgeously thick as well as adding a serious boost of omega 3s. It keeps for about a week in the fridge.

Add the raspberries to your blender with the chia seeds and maple syrup and blend until smooth.

Let the mixture rest for about a minute to allow the chia seeds to swell a bit, then blend it again.

Pour the mixture into your jar and leave it to sit for a few minutes. Give it one last stir, then pop it in the fridge to thicken even further.




9 Comments to Raspberry Chia Jam

  1. this is really yum… 🙂 Have to try this too…

  2. I have always wanted to try chia seed jam! This looks amazing!

  3. Colette says:

    Can’t wait to try this 🙂

  4. Colette says:

    Jam made and it’s yum….will try it on porridge tomorrow

  5. Lf says:

    Sounds amazing!

  6. […] Bread. Bread. Bread.  There’s just no real substitute for bread, so rather than try and make one I just tried to make actual bread, in all it’s glory.  Anyone who is Paleo or part-time Paleo as I call myself, will agree that bread is one of the things that you miss the most. Just like my Paleo Chocolate Chip Banana Bread, this recipe is gluten free, dairy free and paleo, not to mention so delicious and you can be cutting yourself a slice in just over half an hour! It makes an amazing breakfast with my Raspberry Chia Jam! […]

  7. Susan says:

    Going to try this tomorrow! How long dies it last in the fridge?

  8. Chloe says:

    This looks amazing! How long will it keep in the fridge for?