Raspberry Chia Jam

There are a few refined sugar-free jams available in supermarkets, but I prefer to make my own. Traditional jam uses vast quantities of refined sugar – this jam is naturally sweet from the fruit sugars, and doesn’t require any additional sweetening. Traditionally-made jam also uses pectin as the setting agent, whereas this jam uses chia seeds. The chia seeds swell to form a jelly-like consistency, and are a highly nutritious alternative; a great source of healthy fats and protein. Unlike most jam, this one is raw, leaving it full of nutrients. This recipe only calls for 3 ingredients and takes only minutes to make. I love this jam served with Hemsley + Hemsley Black Bean Brownies, served on quinoa porridge, spread on my banana bread or even stirred into coconut/natural yoghurt.



Makes 1 jar


150g fresh raspberries

2tbsp chia seeds

2tbsp freshly-squeezed orange juice


Use a fork to mash the raspberries to pulp. Stir in the chia seeds and orange juice, and transfer to a sterilised jar. Store in the fridge for at least 30 minutes to give the chia seeds time to swell and absorb some of the liquid. Enjoy!

Lauren x




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