Raspberry & Vanilla Chia Seed Jam

Easy Raspberry Chia Seed Jam | My Fussy Eater blog Lately my fussy eater has developed an obsession for jam. She has always loved jam on toast but now it has spread to jam on crackers, jam on yogurt and jam on her morning porridge. When she got through the last jar of jam I bought in less than two weeks I vowed to find a healthier alternative. The particular brand of jam I was buying was 60% sugar. After working so hard the last couple of months trying to reduce the kids’ sugar intake, was I undoing all of our good work by heaping this sugary jam onto her breakfast every morning? Probably!

Easy Raspberry Chia Seed Jam | My Fussy Eater blog Luckily I found a good alternative in the form of Chia Seed Jam. I talked a lot about my delight in discovering chia seeds in this recipe for Mango Coconut Chia Pudding so I won’t go into lots of detail here, suffice to say that I am even more in love with these little superfood seeds than ever.

I have to say I am so so surprised how well my fussy eater has taken to her new jam. She has eaten it on toast with no complaints. She did seem to notice the difference when I mixed it in with her porridge but I simply added a little extra honey and she was very happy to eat it all up.

Easy Raspberry Chia Seed Jam | My Fussy Eater blog I only used 1 tablespoon of honey in this chia jam but feel free to add more if you would like it sweeter. It can be added either at the cooking stage or later on too. Also, I used white chia seeds but black would work just the same.

Without loads of sugar to preserve it, this chia seed jam will not last as long as normal jam. But it’s so quick and easy to make that I’ve been whipping up a batch at the start of every week.

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5.0 from 5 reviews
Raspberry & Vanilla Chia Seed Jam
Prep time
Cook time
Total time
A delicious sugar free alternative to jam made from chia seeds, raspberries, honey and vanilla
Recipe type: Jam
Serves: 10
  • 225g (1.5 cups) raspberries (if using frozen raspberries, allow them to defrost first)
  • 1 tbsp honey
  • ½ tsp vanilla
  • 1.5 tbsp chia seeds
  1. Put the raspberries into a saucepan over a medium heat on the hob. Mash the raspberries as they begin to heat up. If they are not very juicy you can add a little water to help them break down.
  2. When the raspberries have broken down to a saucy consistency add the honey and vanilla and stir until combined. Remove from the heat and allow the mixture to cool a little before add the chia seeds.
  3. Transfer the jam to a jar and allow it to cool completely. Once the jam has reached room temperature transfer it to the fridge for an hour to set.
  4. Store in an air tight jar in the fridge for up to one week.

If you like this recipe check out how I used the Chia Jam in these Oat Thumbprint Cookies!

Oat Thumbprint Cookies with Raspberry Chia Jam


  1. Anna says

    It’s not sugar free if it contains honey!! Natural sugar and natural honey are made of the same stuff, only in a different form. Clever idea though, I’ll give it a try :)

  2. Jess says

    This looks delicious! I cannot wait to make it:) I was wondering if it would be alright being in the pantry if I sealed it in an airtight jar?

    • Ciara Attwell says

      It might be Jess but to be safe I would keep it in the fridge. Because it doesn’t have the sugar content and preservatives in normal jam it goes off a lot quicker.

  3. Carolyn Cupitt says

    I was wondering if you could blend up the berries first or once they are nearly cooked blitz them in the blender. I am going to try it when I get myself some chia seeds.

  4. Dana G says

    I was wondering if anyone has calculated the net carbs for a serving? {Please forgive me, if it is posted here already but I am just not seeing it) BTW- Looks delicious!!

  5. Jennifer hall says

    I wonder if you can make this with frozen strawberries too. I don’t have any raspberries on hand today. love the recipe. I hope you have a blessed filled day.

  6. Monica says

    I can’t wait to make this at home!! Will the recipe work with other berries like blackberries and strawberries(I’m thinking the strawberries won’t break down as easy)….and what if I used multiple varieties of berries in the same batch? Thanks for posting. Jams at the store are so full of sugar, it’s terrible…finding a healthy and easy alternative like this is perfect.

    • Ciara Attwell says

      Hi Monica. I’ve tried using strawberries and that works just as well. But my tip would be to use a potato masher to break them down. You may have to add a little water to the strawberries too, as this will help. I’ve not tried a mixed berry jam yet but I see no reason why it shouldn’t work!

  7. susan @happyhealthymumma says

    arh I love Chia seeds and I am just starting to give my 15 month old some jam now….he licked it off and left the toast! so I did feel a bit guilty feeding him all that sugar! so I will definitely try this! #tastytuesdays

  8. Vicki Montague says

    I love your photos! They always draw me in. I have read about doing jam with chia seeds. I really must try it and since I am working in the kitchen right now I might just have a quick go now!!!!

  9. jenny says

    I love jam so this would be a must in my recipe book, pinning it now. Thank you so much for sharing it and your amazing food photography is great. #tastytuesdays


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