Raspberry chia seed jam

I love this Raspberry chia seed jam. I am not buying any more jam or marmalades from now on.

Raspberry chia seed jam

This is the easiest Raspberry chia seed jam you will ever make. No need to reduce, cook or put over the flame at all. If you have literally 2 minutes, you will be done with this insanely good jam to enjoy for days to come.

Another good thing about this Raspberry chia seed jam? You only need three ingredients.

I used maple syrup to sweetened mine but you can also use honey if you like. Either way it is fantastic. I actually use this jam for my peanut butter sandwiches. My kids actually enjoy it a lot! The uses of this jam are endless. You can use it on your toast, waffles, pancakes, yogurt, ice cream…you name it!

You can also use any other fruit of your choice. I have used frozen fruit though but I think with fresh fruit it will also work. You might have to mash it a bit more to make a smoother jam, that is all!

I think this is what I am going to be using from now on as far as marmalade, jam or preserves is concern. So easy to make, a lot less sweet and much much healthier for you. There is no excuse for me anymore! Just keep them refrigerated for up to 2-3 weeks in glass jars. That is up to how long I have kept them before in the past.

I have also just discovered that Costco, which I love, carries this gigantic chia seed bag. I have been using chia seeds a lot lately and the little bags that I was getting at Trader Joes weren’t cutting it.

If you like chia seeds, you will love this Raspberry chia seed jam. Try it at least once. You will not be sorry.


Raspberry chia seed jam

I have never made any type of jam, preserves or marmalade for that matter, however, I don’t think I will ever do because this is way more healthy for you and way more simple to put together. This jam is so yummy that I don’t think I will be missing any other store bought jams at all!

Raspberry chia seed jam


Raspberry chia seed jam

Miryam's original recipe

Yield: 10-12 servings

Total Time:5 minutes


  • 12 oz frozen organic raspberries, thawed out and drained
  • 2-4 Tbsp maple syrup, or to taste
  • 3 Tbsp chia seeds



Place all the ingredients in a bowl and mix. Cover the the mixture and place in the refrigerator for at least 6 hours.

Serve as desired over toast, with peanut butter sandwiches, yogurt, ice cream, waffles or pancakes.

I have kept this jam in glass jars for up to 2-3 weeks in the fridge just fine.

Screen Shot 2013-05-06 at 6.41.31 PM

 Nutrition facts calculated based on the recipe giving 10 servings.

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28 Responses to “Raspberry chia seed jam”

  1. #
    melissa @ my whole food life — May 6, 2013 @ 11:05 pm

    OMG this looks so good! Do you need to process the berries or do you just throw them in whole?

    • Miryam@eatgood4life — May 6th, 2013 @ 11:17 pm

      If you use frozen berries they are pretty mush up already so no need to process them at all. If you use fresh ones I would suggest you mash them up a bit with a fork or a potato masher :-) It really depends the consistency you like. I like the berries to be sort of mushy a bit and not whole.

  2. #
    joybee83 — May 7, 2013 @ 3:26 am

    Wow this does look easy. My husband eats a lot of Pb&J sandwiches and it’s so hard to find store bought jam without high fructose corn syrup (I know my mom never put that in her jams). I’ve wanted to make my own for a while now but I don’t have all the equipment. This is a must try. Thanks.

    • Miryam@eatgood4life — May 7th, 2013 @ 11:52 am

      This is what I have been making for the past weeks. I mostly use it for the PB&J sandwiches I make for my kids. They love it!! I hope you get to try it soon :-) Thanks for visiting my blog!

  3. #
    Kim — May 7, 2013 @ 10:51 am

    The addition of chia seeds is quite wise, I love it! And this jam looks a lot healthier than the one I’m used to!

  4. #
    Lauren @ LaurenPhelpsCoaching — May 7, 2013 @ 8:00 pm

    I love the vibrant color and simple recipe! Thank you for sharing! Have a fabulous day!

    • Miryam@eatgood4life — May 7th, 2013 @ 8:06 pm

      Oh thanks so much and thanks for visiting my blog :-)

  5. #
    Erin @ Texanerin Baking — May 7, 2013 @ 8:36 pm

    Oh boy! I love me some jam. Especially when it’s as easy as this! I’ve still never tried chia seeds. I think they’re still banned in the the EU for human consumption. Weird, huh?!

    • Miryam@eatgood4life — May 7th, 2013 @ 11:22 pm

      We will for sure make this when you come over, it is really good. I didn’t know chia seeds were banned from the EU, why? I am going to research that right now.

  6. #
    Loretta | A Finn In The Kitchen — May 8, 2013 @ 1:52 am

    So amazing! My all-time favorite jam is raspberry jam that my grandpa makes, but it’s loaded with sugar and this option looks just as enticing but healthy!

    Thanks for the recipe!

  7. #
    Honey What's Cooking — May 8, 2013 @ 3:20 am

    oooh.. such a gorgeous color. I always keep frozen berries in the freezer, they come in so handy for a smoothie. love this recipe.. never made my own jam.

  8. #
    Carole — May 17, 2013 @ 8:45 pm

    Lovely work! Would you be happy to link it in to the current Food on Friday which is all about jams, jellies and relishes? This is the link . I do hope to see you there. Cheers

  9. #
    Cheryl Austin — August 31, 2013 @ 5:18 pm

    Such a great combination! Do you know if this would freeze okay? Thank you!

    • Miryam@eatgood4life — August 31st, 2013 @ 8:07 pm

      I don’t think it should be a problem :-) Thanks for visiting!!

  10. #
    Bouillon de Notes — September 6, 2013 @ 3:47 pm

    Hello, I love raspberry, so tasty and fruity, I have some more in my place, I will try tour recipe just for the pleasure to share so good combination, have a nice day, liên

  11. #
    Courtney — October 31, 2013 @ 10:27 am

    Great recipe! I usually make a cherry chia jam similar to this but I do honey as the sweetener. I will have to try maple syrup next time I make a batch!

  12. #
    Maribel — March 30, 2014 @ 1:31 pm

    Yumm!! I can’t wait to try this recipe. I have frozen berries, but no raspberries. I’m tempted to mix them. Can this work if I mix the berries?

    • Miryam@eatgood4life — March 30th, 2014 @ 1:35 pm

      Sure. Just puree them before you add the chia seeds to them. Thanks for stopping by.

  13. #
    Lynise Mason — April 5, 2014 @ 5:38 pm

    Could you use strawberries? And would it be the same ratios?

    • Miryam@eatgood4life — April 6th, 2014 @ 10:02 am

      For sure. Any fruit of you choice. Just keep the ratios similar :-) If you like it sweeter you can add more maple syrup too but I am good w/ that amt. Thanks for stopping by.

  14. #
    Kristin — May 1, 2014 @ 3:01 pm

    Lovely recipe! I’m going to try making some this afternoon. Just out of curiosity, what is the difference between simply stirring the ingredients together to create the jam and putting it over the stove? I’ve seen recipes both ways, using the same ingredients, so I’m just wondering if there is some difference?

    Thank you :)

    • Miryam@eatgood4life — May 2nd, 2014 @ 8:08 am

      I don’t know the difference but there is no need to put it on the stove for this recipe. This way is a lot quicker. It is good enough for me :-) Thanks for stopping by.

  15. #
    Christie — January 19, 2015 @ 10:23 am

    I am so excited about this recipe. I’ve always wanted to make jam but hated the idea of the pectin and canning. This is a perfect way to make a small batch. I cannot wait to try it.

  16. #
    Alisa @ Go Dairy Free — January 19, 2015 @ 11:53 am

    I just discovered the wonders of chia seed jam last year and need to start experimenting with more flavors! Your combo of raspberry and maple is definitely intriguing Miryam!

  17. #
    heather @french press — January 19, 2015 @ 1:00 pm

    my kids LOVE jam, especially raspberry, and I love that you made it SO much healthier

  18. #
    Nutmeg Nanny — January 20, 2015 @ 8:58 am

    The color on this jam is amazing! I bought a giant bag of those chia seeds too. I couldn’t resist it!

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