• Amy

Raspberry Chia Seed Jam



I've talked about my love for chia seeds before, and my opinion still stands. They are little magical seeds that have such a powerful nutritional punch! Now you may be thinking that these little seeds have no business at all being in a jam, but let me tell you, they really do.


This recipe is not only the easiest thing since sliced bread (I know that's not the correct saying, but I'm going with it), but it's also a lot healthier and cleaner than the traditional jam you find in your local grocery store. Those are usually loaded with artificial sugars, like this recipe here from everyone's favourite billionaire-turned-convict-turned-billionaire, Martha Stewart. Her recipe contains 3 1/2 POUNDS of sugar. Holy lord, that's a lot of sugar.


Enough of that. We don't need all that sugar to get a delicious jam that's, in my opinion, better than the traditional stuff. When making fruit jam with chia seeds, the seeds do all the work, which is what makes this recipe so incredibly easy. Within a few minutes of adding the chia seeds, they will start to absorb the fruit juices and thicken it to a jam-like consistency.


And the best part is, the only sweetener involved is a small about of pure maple syrup. So the end result is actually a jam that tastes like fruit, and not just sugar. Horray!


Is Chia Seed Jam like Regular Jam?


Great question. Of course there will be some differences, so don't expect your fresh batch of homemade chia seed jam to taste like your favourite flavour of Smuckers. Chia seed jam is a bit looser and more sauce-like than the traditional stuff. It does thicken after some time, but will never thicken to quite the same consistency as regular jam. But you can still spread it on toast, add it to your chia seed pudding for breakfast or stir in your oatmeal - and it's EQUALLY as delicious. Trust me!


As I mentioned, chia seed jam is much less sweet than regular jam, since we're not relying on pounds of sugar to help sweeten, and set, the jam. If you find that this recipe doesn't create a sweet-enough version for you, then feel free to gradually add in additional natural sweetener until it gets to your ideal sweetness. Maple syrup or honey are probably the best ways to do this. I'm sure you can also try coconut sugar, but I'm not sure how that would turn out. (Feel free to let me know!)


My favourite uses for chia seed jam:

  • Spread on toast (duh)

  • Added to my chia seed pudding

  • As a topping on my pancakes (this Blueberry Spelt Pancake recipe from Joyous Health is my current obsession)

  • Drizzled on my oatmeal

  • As a layer in my parfait

  • Spread on a breakfast muffin with a layer of natural almond butter (ugh, drool!)



Have you heard of chia seed jam before? If so, have you ever tried your hand at making it yourself? Give it a try and let me know how it goes!


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