This raspberry chia seed jam has become a staple in our kitchen — mostly because my little one is absolutely obsessed with jam, and this version skips the refined sugar without sacrificing taste. The best part? She has no idea it’s not store-bought.
I make it with frozen organic raspberries (locally grown and flash-frozen, thanks to our co-op) and just a touch of maple syrup to brighten the flavor. Chia seeds do all the work of thickening, which means no pectin, no stovetop fuss, and no processed sweeteners. Just two main ingredients and a few minutes of your time for something you can feel really good about serving — or eating by the spoonful.
Chia seeds are one of my favorite ingredients when it comes to longevity and gut health. They’re loaded with fiber, omega-3 fatty acids, and plant-based protein, making them a smart addition to both sweet and savory recipes (learn more about why I love chia here). This jam is a fun, accessible way to incorporate them into everyday meals.
We love this one spread on gluten-free toast with a smear of organic nut butter, or swirled into yogurt or oatmeal for an extra boost. And for the coziest winter breakfast, pair it with a warm mug of my Protein Cashew Milk — it’s a combo that’s comforting and nutrient-rich, especially for busy mornings.
Whether you’re making it for a toddler or just want a cleaner, fresher version of your favourite jam, this one’s on repeat for a reason.
Raspberry Chia Seed Jam
Ingredients
- 2 cups frozen organic raspberries
- 1 tbsp maple syrup
- 2 tbsp chia seeds
Instructions
- Bring raspberries and maple syrup to a boil on the stovetop in a small pan
- Stir in chia seeds until incorporated. Reduce temperature and stir until the mixture reaches a jammy consistency
- Store in a glass Tupperware for up to a week in the fridge, or three months in the freezer
