Meet chia jam—a nutritious, fruit-packed twist on classic jam that’s quick (and fun!) to make.

Traditional jam often relies on a hefty 1:1 sugar-to-fruit ratio to set, but there’s a more wholesome way. Enter chia seeds—the secret to achieving a similar jammy consistency with far less sugar. These tiny seeds are packed with water-absorbing fibre, swelling to 10-12 times their weight, creating a gel-like texture. And just like that—homemade jam, no pectin needed!

This recipe stars raspberries, a berry as sweet as it is tart. While a touch of maple syrup and vanilla oomphs the sweetness, it’s not super-sweet like classic jam (so it might not be everyone’s jam… geddit?), but that’s the beauty of it. Each spoonful bursts with real fruit flavour.

Gather Ingredients

This easy chia seed jam comes together with just a handful of ingredients: frozen raspberries for a convenient year-round option, chia seeds (white or black—either works) to thicken, a touch of maple syrup and vanilla to soften the tartness, and a pinch of salt to enhance the flavours.

Can I use fresh berries? Absolutely—but with a small tweak. Frozen fruit releases extra liquid as it thaws and cooks, so when making chia jam with frozen berries, you typically don’t need to add water. Fresh berries won’t have as much natural juice, so if you’re using them instead, simply add a small splash of water to help reach the right consistency.

Let’s Make: Chia Seed Fruit Spread

Raspberries and maple syrup in a saucepan. — Add fruit and maple syrup into a pot. Bring the fruit to a simmer and cook for 5-7 minutes.

Mashing raspberries in a saucepan. — Mix in vanilla and salt. Gently mash with a potato masher. Leave to simmer for a few minutes.

Chia seeds added to a saucepan with mashed cooked raspberries. — Take off heat and mix through chia seeds. Stir occasionally over 10 minutes.

Plump chia seeds mixed into cooked raspberries. The mixture is thick, like jam. — The chia seeds will swell up into a jammy consistency.

Kitchen Tips

Here are tips and tricks to help your kitchen skills grow, while improving the outcome of this dish:

Chunky or smooth, you do you. Mash with a potato masher or fork for a smoother jam or leave chunks for a bit of texture. I like it Goldilocks style—somewhere in the middle.
Tweak the consistency to suit. My go-to is 2 tablespoons of chia seeds, thickening it to a jam-like texture. Use less chia seeds for a more spoonable feel, akin to compote. If it gets too thick, simply loosen with a splash of water.
Treat it as a fresh, not preserved. The trade-off for this lower sugar jam? Its shorter shelf life. Given that sugar in high amounts acts as a preservative, this healthy jam will remain at its best in the fridge for up to a week. It’s not suitable for canning—all the more excuse to enjoy it!

Raspberry chia jam overtop of toast spread with peanut butter.

Serving & Storage

Enjoy as you would with any other jam—my forever favourite is smearing it overtop peanut butter on toast. Beyond this, try it:

With yoghurt. Spoon onto yoghurt or layer in a parfait with granola.
Mixed into porridge. Stir into your morning oatmeal for a fruity flavour.
Layered between pancakes or crepes. Great here as a filling.
Blended into smoothies. Or swirl around the inner cup for a #boujee garnish.
On a cheese board. Serve alongside your favourite cheeses and crackers.
Ice cream topping. Jazz up your favourite ice cream—delicious with vanilla!
Layered in a pudding. Great with trifle, custard, or rice pudding.

Store in a lidded jar or another airtight container—this recipe makes roughly a 300ml jar’s worth. You can also freeze it. Ice cube trays are perfect for portioning, making defrosting quick and easy.

You might notice a little water separation as it sits in the fridge, but it’s an easy fix—simply give it a mix and it’ll be good as new👌.

Thanks for reading! Looking for more fun ways to use chia seeds? Try this Blended Chocolate Chia Dessert Pudding!