Raspberry Chia Seed Jam

Forget the tedious process of traditional jam making.  This recipe requires no cooking, water bath, or all day process.  In fact, if you have three minutes and three ingredients, you can whip up this delicious jam in no time!

Allow me to introduce Raspberry Chia Seed Jam.

Raspberry Chia Seed Jam|Grow Eat Glow

And here is why you should make a batch right away:

  • Delicious.  I ate could eat a whole jar in one sitting.  On toast, or crackers with a dab of cream cheese, or slathered on fresh baked bread.  Or alone, straight out of the jar.  Hypothetically speaking, of course.
  • Easy to Make.  Three ingredients.  No cooking.  You can’t get easier than that.
  • Nutritious.  Chia seeds are rich in Omega 3 fatty acids, antioxidants, fiber, calcium, phosphorus, magnesium, manganese, copper, iron, niacin, and zinc. They’re a nutritional powerhouse!  And this recipe has no refined sugar.  What other jam can say that?
  • Family Loves it.  My youngest son couldn’t get enough and told me we should make our own jam from now on.  I love it when my evil plans come together so effortlessly.
  • Gift Worthy.  Make a large batch with your kids – it’s so easy, they can make it while you read a magazine look on in admiration.  It’s a perfect gift for neighbors, teachers, or coworkers.  Tie some twine or ribbon around the jar and add a sleeve of crackers – waa lah!
  • Makes You Feel Like a Culinary Badass.  Jam making was always a mystery to me.  Now that I can make my own, I’m one step closer to living off the grid.  Self sufficiency is sexy!

Raspberry Chia Seed Jam|Grow Eat Glow

I found this recipe at Eat Good 4 Life.  She used frozen raspberries; I used fresh.  And lezz be honest (best Pitch Perfect movie quote), any berry will make an amazing jam!  Or maybe a mixed berry jam… the possibilities are endless!

Raspberry Chia Seed Jam

Raspberry Chia Seed Jam


  • 12 oz. fresh or frozen raspberries (if using frozen, thaw and drain first)
  • 2-4 Tbsp. maple syrup (I used 2 Tbsp.)
  • 3 Tbsp. chia seeds


  1. Mix all ingredients in a bowl, mashing the fruit as much or as little as you like.
  2. Refrigerate at least 6 hours.
  3. Store in a glass jar in refrigerator. Keeps for 2-3 weeks.

I link up at these fun link parties!

Tagged: , , , , ,

Comments: 5

  1. Mary December 11, 2014 at 4:31 PM Reply

    YUM!!!! I love raspberries so I’ll definitely make this recipe! Thanks for sharing at Real Food Friday. Hope to see you again tonight

    • Christi December 11, 2014 at 6:14 PM Reply

      It’s so delish! Thanks for hosting the link party – I love seeing everyone’s great recipes. 🙂

  2. vegetarianmamma December 10, 2014 at 3:57 PM Reply

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!

  3. Marla December 8, 2014 at 11:12 AM Reply

    This sounds so simple but tasty. I love using chia seeds in recipes. They add so much nutrition. Thanks for sharing on Real Food Fridays. Pinned & twitted!

    • Christi December 8, 2014 at 12:13 PM Reply

      Chia seeds are versatile and you can be sneaky with them when adding extra nutrients for the kiddos! Thanks so much for sharing and for hosting the link party.

I'd love to hear your thoughts!

%d bloggers like this: