Raspberry Chia Jam


(Updated 10/28/22)

This recipe for chia jam is as fabulously simple as it is tasty. It'll take you less than five minutes to whip up, and is yummy you'll be sneaking spoonfuls straight out of the jar.

Berry chia jam with peanut butter on toast.

Chia jam is fun to make – it’s a bit like a science experiment! Chia seeds are rich in a type of fibre that has water-swelling capacity (around 10-12 times their weight). When added to liquids they swell up, creating puddings (sort of like a tapioca pudding) or in this recipes case a thick jam!

This edible seed is native to Mexico and parts of South America. Its uses date far back to Aztec and Mayan cultures, where it was widely cultivated and eaten. It was often portrayed as an energy-booster in folklore – so much so the word chia translates to “strength” in Mayan.

They may have been on to something with this, because despite their incredibly small size, they pack a mighty nutritional punch.

Nutrition Information

  • Soluble Fibre Chia seeds are rich in soluble fibre (two tablespoons provide around 11 grams of fibre. Women are recommended to have around 25 grams fibre/day and men 30 grams fibre/day).  This high fibre content gives chia seeds their ability to absorb water, which helps slow digestion in the body, leading to feelings of fullness.
  • Plant-based omega-3 and protein They’re also a source of plant-based source of omega-3, protein (around 20% in weight), as well as a plethora of nutrients vital to a healthy body, such as antioxidants which help fight free-radicals, and micronutrients; including calcium, magnesium, manganese, iron, phosphorus and zinc.
A jar of berry chia jam.

Serving Suggestions

Enjoy this as you would with any jam – smear over warm toast, add to plain unsweetened yoghurt, dollop overtop of porridge, or spoon over pancakes.


Only thing to keep in mind, this is different to jam on the storage front. It’s not preserved with a high sugar content, like regular jam, meaning you have to keep it in the fridge where you’ll get a good half a week out of it – but I am sure it won’t last that long!

Basic Chia Jam

Prep Time: 10 minutes
Cook Time: 2 minutes


  • 2 cup fresh or frozen raspberries
  • 2 Tbsp maple syrup or honey
  • 2 heaped Tbsp chia seeds
  • 4 Tbsp water


  • Add fruit, sweetener and water to a pot. Stir over a low heat, until the mixture starts gently bubbling.
  • Take off the heat and gently mash mixture together with a potato masher (mash it less if you want a pulpy jam).
  • Add in chia seeds and stir well. Leave for a few minutes as the jam begins to "set" (or rather the chia seeds begin to swell up and form a thick mixture).


This recipe makes quite a small serving – I tend to make a smaller amount as this is a ‘fresh’ jam, not preserved with a high sugar content so you must eat it over the course of a week and store it in the fridge.

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If you enjoyed this dish, please consider giving it a star rating when you post a comment. Star ratings help others discover my recipes online (and your reviews make my day! 🙂 ). Happy cooking and baking. Danijela x

Recipe Rating


  1. Thanks for a beautiful recipe, looks delicious! I really like your website 🙂 I have many apricots left in the fridge, Is there a possible to change the raspberries with apricots in this recipe? Thanks in advance

    • Hi there!
      Thank you, so glad you like it 🙂 You can totally sub in apricots – I would add a little more water to the pan, and cook the apricots until soft – maybe 15 or so minutes X

  2. Oh I just love this recipe, have been looking for one for a while now, thank you so much! I adore your recipes and posts, even tho I’ve discovered you only recently 🙂 Can I ask you, have you studied nutriology or made some kind of certificate for it? I’ve been always interested in this field, I’m studying biology currently 🙂 Thank you for answering 🙂

    • Hi Zuzana!
      Thanks so much for your message, so glad you like the recipe! Thanks for your kind words about my posts/recipes too 🙂 Yes, I have a Bachelor of Science, with a double major in nutrition and physiology. It’s a three-year degree in NZ, and now I am working full-time as a nutritionist (and running my blog on the side :)). It’s such a great field to work in, I really love it! Would totally recommend studying it if you’re interested. If you ever want to talk in more detail about it, don’t hesitate to let me know xx

  3. I’ve been making Chia Jam for several years and love live love it. It looks divine and tastes divine and I make mine sugar free. Delicious!