Servings: 10

Prep time: 1 min

Total time: 8 mins

Chia raspberry jam

Antioxidants from berries and the omega 3 boost of chia seeds make this a great topping for wholemeal toast, pikelets and pancakes.


breakfast, brunch, snack, side dish

vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free, dessert option, nut free, soy free, super easy, 5 ingredients or less, party food, entertaining, picnic, one pot



  • 2 cups frozen raspberries

  • 3 tablespoons water

  • 2 ½ tablespoons chia seeds

  • 1 tablespoon maple syrup


  1. Add all ingredients into a small pot over medium heat.

  2. Bring to the boil and simmer slowly for around 6-7 minutes, stirring often, until the raspberries have broken down.

  3. Allow to cool, then pour into a jar and refrigerate.


This recipe also works well with other frozen berries, such as strawberries and blackberries.

Chef's tips

A handy time-saving tip is to make a double batch and freeze portions of the jam to defrost later.


Dr Taisia Cech

Dr Taisia Cech

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