Chia Raspberry Jam

Finn Ni Fhaolain


  • 1/2 bag frozen raspberries
  • 1 tsp vanilla extract
  • 2-3 tbsp of maple syrup or 2 tbsp of coconut blossom sugar
  • 1-2 tbsp of chia seeds


I love this recipe as it not only replaces its nasty sugar-laden counterpart – standard raspberry jam – but its also waaay tastier than it too!

A great way to get little ones to eat fresh fruit while sneakily cutting down on sugar this “fresh jam” keeps well for a few days in the fridge, but feel free to cut the recipe in half if its just for one or two people.

This is great on toast, porridge, yoghurt or even as part of a cake.

Cook the berries on high for 2-3 minutes in the microwave (or in a pot on the stove) until they are quite hot.

Allow them to cool a little and add the vanilla, sweetness and chia seeds and mix well.

Add the mix to a big clean Kilner jar or between a few jars.

Once the outer coating on the chia seeds dissolves into a gel your jam will be set. You can shake the jar every once and a while to speed up the process. The jam is usually ready in an hour or two but I usually just make it the night before.