Raspberry chia jam

Serves: Makes 1 x 300ml jam jar
Cooks In: 5 minutes

Raspberry chia jam

We all know that jam is full of sugar (as much sugar as there is fruit), which is needed to help set the jam to get the right consistency. However use chia seeds and you get the same jammy consistency, without having to use all that sugar!

When combined with liquid, chia seeds produce a gelatinous texture (kind of like jelly) that helps things set, so they work a treat for making jam! Believe it or not, this jam only has a couple of tablespoons of sweetness (you can use either sugar or honey). I never thought there could be such thing as a healthy jam, but here you go! It also makes a delicious fruity topping for muesli or yoghurt, custard or ice cream.


Print Recipe

  • raspberries 2 cups, thawed frozen or fresh
  • chia seeds 3 tablespoons
  • vanilla essense ½ teaspoon
  • water 2 tablespoons
  • sugar or liquid honey 1-2 tablespoons, to taste


  1. Place all ingredients in a small pot and boil over medium heat, stirring frequently, for a few minutes until raspberries have broken down and mixture slightly thickens.

  1. Sweeten to taste with a little more sugar or honey if needed. Store in clean, sterilised jar in the fridge. It will set a little more in the fridge, and will keep for about 2 weeks.
Nutritional Information Per Serving
14.7 g
9 g
Total Fat
4.6 g
3.1 g


  • Sandra

    Nadia, this is just what I have been looking for. However, I have diverticulitis and can’t use raspberries, but would it work with frozen apricots or cherries? Thanks.

    • Yeah that would be fine – just puree up the fruit then mix with the chia seeds 🙂

      • Sandra

        I can do that 🙂 Thanks Nadia.

  • pray cook eat love

    Hi Nadia. What a fantastic idea. Would Any other fruit work in this recipe? Blueberries? Mango? Strawberries?

    • Yep I’d say so – just puree the fruit up first then mix with the chia seeds!

      • pray cook eat love

        You’re the best. I pray you don’t stop doing this fantastic work!

  • Denise Drummond

    Hi Nadia, I love the idea that this recipe gives you but I can’t have any sugar in my diet, is there anything else I could use instead of the sugar. (I also have IBS so am limited to what I can use) Thanks

    • You don’t have to use any sweetener at all, can use just the raspberries and chia seeds, however if you want a little sweetness any sweetener like honey or apple syrup would be especially yummy, but rice malt syrup, agave or maple syrup would also work fine as well!

      • Denise

        Thanks that’s awesome. I haven’t had any jam for about 4 years. Will definitely give this a go.

  • Chris Allan

    What a fantastic recipe.I have a freezer full of last seasons raspberries and needed a recipe that isn’t loaded with sugar to use them.
    Than you!

  • Penny

    This jam is fantastic. The kids love it much more than bought jam and I feel so much better about them eating it:)

  • Helen Anderson

    Hi I was wanting to give this a go with a massive bag of dark red plums I have been given, do you have an idea as to what sort of ratio of chia seeds to plums I would need? And would it keep the same as normal homemade jam? Also I’m guessing the best way to do it would be to cook the plums on their own first then remove the stones then add the chia seeds?

    • I think you’d be better off quartering the plums, removing the stones first and cooking them down with everything but the chia seeds, then adding the chia seeds and stirring through before setting in a sterilized jar. The same ratio of chia to plum would be fine – 3 tablespoons of chia to 2 cups of cut up fruit. Maybe do a test batch before you use the whole bag of plums though? The jam keeps for two weeks in the fridge – normal homemade jam has alllloootttt more sugar hence lasting longer!

  • Diana Martelli

    Hello. I made this a couple of weeks ago using Red currants. I had to add 1 cup of sugar as it was tooooooo tart with the amount of sugar suggested. Turned out well and everybody loves the jam. I am happy as I did not have to use nearly as much sugar as I would normally do. I made 2 1/2 pounds of fruit.

  • Warwickand Marie Emmett

    Hi Nadia.
    I’m just wondering, if this was bottled like you would make jam, would it store for longer periods? I bottle fruit without any sugar and it lasts all year.