Ingredients You’ll Need

Frozen raspberries. This recipe uses frozen berries for a convenient year-round option.

Maple syrup. To soften raspberries tartness.

Salt. Just a pinch to enhance flavours.

Vanilla extract. For subtle and aromatic sweetness.

Chia seeds. To thicken it all up. Black or white chia seeds will work, they simply differ in colour.

Can I use fresh berries? Absolutely, but with a small tweak. Frozen berries contain ice crystals, resulting in a higher water content. The chia seeds absorb this, eliminating the need for extra water in the pot. If you substitute frozen for fresh, simply add a small splash of water.

Let’s Make: Jam with Chia Seeds

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.

Tips & Tricks

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 3 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 bit of water.
Treat it as a fresh, not preserved, food. 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.
In overnight oats. Like spooned overtop my PB and jelly overnight oats!
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, chia 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. Single portions in ice cube trays works a treat when it comes to speedily defrosting.

You might notice a little water separation as it sits i 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 nutritious breakfast toast topping ideas? Try this tahini and honey breakfast toast🍯.