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Raspberry & Vanilla Chia Seed Jam

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A delicious sugar free alternative to jam made from chia seeds, raspberries, honey and vanilla.

raspberry vanilla chia jam in a glass jar with a teaspoon of jam and some whole fresh raspberries

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!

raspberry chia jam

Chia Seed Jam

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.

chia seed jam

Ingredients

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.

If you liked my Raspberry & Vanilla Chia Seed Jam recipe, please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram.  I always love to see your creations!

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The Fuss Free Family Cookbook By Ciara Attwell
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Raspberry & Vanilla Chia Seed Jam

★★★★★ 5 from 8 reviews
  • Author: Ciara @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 minutes
  • Yield: 10 1x
  • Category: Jam
  • Cuisine: European
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Description

A delicious sugar free alternative to jam made from chia seeds, raspberries, honey and vanilla

Ingredients

  • 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

Instructions

  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

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Comments

  1. Donna says

    So good!!! Lovely to find a recipe for a sugar free jam. Can’t wait to try it in the cookies on your blog.

    ★★★★★

    Reply

  2. Kara says

    Just finished making it and even before it’s cooled and in the fridge it’s delicious! I know because I looked the pot clean… 🙂 Substituted agave for the honey because that’s what I had in the pantry. Also, used black chia seeds. I can’t wait to see what this tastes like when it’s finished setting AND in the thumbprint cookies. Thanks for an awesome recipe!

    ★★★★★

    Reply

  3. jackie says

    I am diabetic so I have to calculate carbs…I was wondering how much this makes up so I can figure out how much each serving is. It kind of looks like it is a pint jar which would make it 2 cups, but it is hard to tell in the picture. Thanks

    ★★★★★

    Reply

  4. onlinepharmainfo.com says

    When liquid is added to chia seeds, they swell up and create a gel making them a perfect superfood substitute for pectin in chia seed jam. Used in this recipe with sweet raspberries and rich vanilla bean, chia also adds to the substantial texture desired in fruit jam.

    Reply

  7. 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 🙂

    Reply

  8. 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?

    Reply

    • 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.

      Reply

  10. 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.

    Reply

  11. 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!!

    Reply

  13. 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.

    Reply

  16. 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.

    Reply

    • 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!

      Reply

  17. Honest mum says

    Just gorgeous and I will definitely be making this-adore your styling and food photography: effortlessly beautiful. Thanks for linking up to #tastytuesdays

    ★★★★★

    Reply

  18. 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

    Reply

  19. 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!!!!

    Reply

  22. 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

    ★★★★★

    Reply

  23. Monika @ MY FOOD AND HAPPINESS says

    Your pictures are beautiful! I love the fact that the jam is naturally sweetened with honey only. Great recipe!

    ★★★★★

    Reply

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