• krysten

Raspberry Chia Seed Jam

There is nothing like homemade jam. My great aunt Anna made strawberry jam when I was a kid, and I can still remember the taste. I loved a piece of toast with a little butter and a heaping spoonful of her jam!

Most jams, of course, contain lots of sugar. Fruit is already sweet, so I don’t see the need for excessive amounts of sugar. This recipe is very easy to make, and you can easily be customized to fit your tastebuds. You can add a little maple syrup to sweeten it or totally omit the maple syrup all together.

Use this raspberry chia seed jam on toast, smoothies, pancakes, waffles, chia seed pudding, or even add it to this Raspberry Twix Bar recipe! Yes, I said TWIX!

To keep it Whole30, omit sweetener.

Happy jam-sesh!



2.5 cups fresh raspberries

3.5 TB chia seeds

1 TB maple syrup (optional)


On Medium Heat in a medium sized pot, add your raspberries and mash with a fork or potato masher. Mash until the berries become more of a liquid. You can mash until berries are as “pureed” or “chunky” as you like. I prefer this raspberry jam more pureed.

Add maple syrup, stir and remove from heat.

Mix in chia seeds and allow to cool completely before transferring the jam to a mason jar or glass jar with a lid.

Keep in fridge for up to 10 days.

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