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Low Sugar Raspberry Chia Jam

Christine Bailey

raspberry chia jam

If you have lots of raspberries you need to use up try this fabulous, healthy jam recipe. Chia seeds are a great way to thicken berry jams. When making fruit jam with chia seeds, the seeds do all the work. Instead of cooking fruit down, relying on pectin, and then tons of sugar to help it set, all we need to do is mash up the fruit over a low heat with a few tablespoons of chia seeds.

Makes enough for 1 jar. You can freeze this too for 3 months.

Prep Time: 3 minutes
Cooking Time: 3 minutes
Serves: 30

  1. 150g raspberries, fresh or frozen
  2. 2-3 tbsp coconut water or water
  3. 1tbsp xylitol, optional
  4. 2 heaped tbsp chia seeds

  • Place all of the ingredients in a small pan and simmer gently for 2-3 minutes to thicken. Mash down the fruit with a wooden spoon as it cooks. You may need to add a little more water if the mixture is too dry.
  • For a smoother texture you can then process briefly in a food processor or blender.
  • Allow to cool then store in the fridge until required. It will keep in the fridge for 3-4 days or you can freeze it for up to 3 months.

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