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Home » Recipes » Breakfast Recipes » 5-minute raspberry chia seed jam

Last updated on June 7, 2018. Originally posted on February 10, 2014 By Maryea / 77 Comments

5-minute raspberry chia seed jam

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Confession:  I still had 80’s hair in 1990. Not quite as big, but permed, with bangs I was trying to grow out but still sprayed stiff with Aqua Net. To my defense, this was pre-Internet and I lived in a town that was three hours from the nearest shopping mall. I wasn’t the only one in my town late to the straight-hair party.

So the chia seed jam party isn’t the first party I’ve been late to. I fully embrace, however, the mantra better late than never. Yes, chia seed jam’s been around the block a few times by now. And yes, this is my first time trying it.

What can I say? My reluctance to try it may have had something to do with the utter failure that was chia seed pudding. It made me gag. That texture. I just couldn’t do it.

Let me assure you that the texture of this jam is not funky at all. It’s just, well, like jam.

The awesomeness of this jam is in its simplicity:  3 ingredients.  5 minutes. You are in control of what goes into your jam.  It’s much lower sugar than most jams.

And it’s full of chia seeds! Are you new to chia seeds? They are powerful little guys. Check out their healthy stats:  they help prevent blood sugar spikes, are full of fiber, omega-3 fatty acids, calcium and other minerals, and are also a good plant-based protein source!  (source)

Chia seeds can be found in most major grocery stores. The best deal I’ve found on them is the Simple Truth brand at Kroger. Get some!

I hope I’ve convinced you that this chia seed jam is worth trying. If not, here’s one more reason: I’ve got two great recipes coming up that use this healthy jam. You’ll definitely want to have some ready!

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5-minute raspberry chia seed jam


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5 from 3 reviews

  • Author: Healthy Happy Mama
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
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Description

Chia seed jam is a healthy, low-sugar alternative to regular jam.  You can whip this up in 5 minutes and have an incredible, homemade jam in your fridge!  I used this post as my guide for this recipe.  


Ingredients

Scale
  • 2 cups raspberry (if using frozen, defrost first)
  • 2 tablespoons chia seeds
  • 2 tablespoons warm water
  • 2–4 tablespoons honey (preferably raw)*
  • 1/2 teaspoon vanilla (optional)

Instructions

Add all ingredients (start with 2 tablespoons of the honey) to a blender or food processor, and pulse until the it is the texture you prefer.  I didn’t want mine chunky, but you may leave it that way if that’s how you like it.  Taste and add more honey if you would like a sweeter jam.  (I like it with 2 tablespoons, but with the raspberries being a tart fruit, it isn’t as sweet as regular jam, so add more if you want it like more traditional jam.) Transfer the mixture to a container with a lid (I used a mason jar) and allow to set in the fridge, about an hour.  Enjoy!

 

Notes

*Substitute another liquid sweetener, such as agave nectar, to make this vegan

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Condiment
  • Cuisine: American

Nutrition

  • Serving Size: whole recipe
  • Calories: 376
  • Sugar: 43g
  • Sodium: 2mg
  • Fat: 8g
  • Carbohydrates: 73g
  • Protein: 9g

Did you make this recipe?

Tag @happyhealthymama on Instagram and hashtag it #happyhealthymama

Have a great week, friends!

 

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Filed Under: Breakfast Recipes

Previous Post: « grain-free salmon cakes or salmon nuggets
Next Post: jam-filled raw fudge brownies »

Reader Interactions

Comments

  1. Priya says

    April 21, 2015 at 1:27 pm

    Yumm…yummy..best part is it takes 5 mins & so healthy…I tried making it last week..however I have one question…how long it’s good to eat as it’s not cooked or no preservatives.

    Reply
    • Maryea says

      April 22, 2015 at 10:31 am

      It’ll keep for about a week in the fridge!

      Reply
  2. June S says

    March 26, 2015 at 1:40 pm

    Hello Maryea:
    Looks devine…just wondering if you can replace the honey with maple syrup…I am vegan and do not eat honey

    Thank You, June

    Reply
    • Maryea says

      March 26, 2015 at 2:43 pm

      Hi June! Yes, maple syrup will work as a sweetener in this recipe. Enjoy!

      Reply
  3. Valerie says

    August 4, 2014 at 7:46 pm

    Looks great in the mason jars in the freezer. I’m sure it will be great.

    Reply
  4. Chia Seeds Side Effects says

    July 23, 2014 at 5:14 am

    Good heavens, thanks very much for posting this! It is going to be so helpful when I buy Chia Seeds at the store! Very Extraordinary!

    Reply
  5. Becky says

    July 8, 2014 at 7:32 am

    Can you freeze this jam? If so how long do you think it would keep for? Thanks!

    Reply
    • Valerie says

      August 2, 2014 at 9:48 pm

      I just made this this afternoon. I put some in the freezer, so I’ll let you know how it goes.

      Reply
      • Maryea says

        August 4, 2014 at 4:26 pm

        Great–keep me updated! 🙂

      • Valerie says

        August 4, 2014 at 7:43 pm

        I froze it in small mason jars and it looks great.

  6. Lisa says

    April 27, 2014 at 8:42 pm

    Maryea, I now make this at least once every couple of weeks for my family. I have reduced honey to 1 TBS and no one has noticed, not even me. It’s delicious w/all kinds of fruit. I have used raspberries, blueberries, strawberries, and mixed berries. All of them have worked out fine. My family absolutely loves this jam!! I think I’m even thinking about trying mango out next time. Thanks for a recipe that has now become a staple for us.

    Reply
    • Maryea says

      April 28, 2014 at 9:28 pm

      I’m so glad to hear this, Lisa! I’ve made it with blueberries, too, but need to try more fruit.

      Reply
  7. Shannon says

    February 28, 2014 at 6:03 pm

    Try and stop me from eating the whole jar at once!

    Reply
    • Maryea says

      March 1, 2014 at 5:24 pm

      🙂

      Reply
  8. Dee says

    February 14, 2014 at 10:33 am

    Just made this using three cups of fresh strawberries, 3 tablespoons of chia seeds, and a tablespoon and a half of honey. I think I could get away with using even less honey, but it’s freakin’ delicious! Thanks for sharing:-)

    Reply
    • Maryea says

      February 14, 2014 at 1:14 pm

      You’re welcome! Thanks for letting me know how it works with strawberries. I’m planning on trying it soon! 🙂

      Reply
  9. Tracy says

    February 14, 2014 at 8:58 am

    Very tasty and so easy! Have you tried this with strawberries?

    Reply
    • Maryea says

      February 14, 2014 at 9:05 am

      I haven’t tried it, but I have some frozen strawberries and plan on trying it for my next batch. I can’t see why it wouldn’t work just as well.

      Reply
  10. Susan M says

    February 12, 2014 at 10:19 pm

    Ooh, what a great idea! I have no problem with chia seeds, I throw them in my yogurt & let them sit & swell 15 mins before eating. I have to try this- I love that it’s not filled with sugar! Thanks for sharing, glad I found you today!

    Reply
    • Maryea says

      February 13, 2014 at 6:46 am

      You’re welcome! I’m glad you found me, too. 🙂

      Reply
  11. Deryn @ Running on Real Food says

    February 12, 2014 at 9:47 am

    Love it! I make chia pudding all the time, but I haven’t tried a jam yet. I’ve seen them cooked too so I think how easy this is! Thanks!

    Reply
    • Maryea says

      February 12, 2014 at 1:54 pm

      The fruit flavor really comes through in the chia jam. I don’t think I’ll be getting store-bought jam too often anymore!

      Reply
  12. cheri says

    February 11, 2014 at 8:44 pm

    This is genius! I have to go out a buy some chia seeds thats all there is to it.

    Reply
    • Maryea says

      February 12, 2014 at 1:54 pm

      Yes, you need to!

      Reply
  13. Trisha says

    February 11, 2014 at 1:29 pm

    I love a good jam on some toast. Such a lovely deep colour too. I~m sure its lovely!

    Reply
    • Maryea says

      February 12, 2014 at 1:54 pm

      Mmmm, me too. Jam on toast reminds me of my childhood. 🙂

      Reply
  14. Sarah @ Sweet Miles says

    February 11, 2014 at 12:57 pm

    Anything that takes 5 minutes is a winner in my book!! Just found your blog, and already loving all of your recipes!!

    Reply
    • Maryea says

      February 12, 2014 at 1:55 pm

      Thank you, Sarah! Really glad you found me. 🙂

      Reply
  15. Anneka says

    February 10, 2014 at 11:30 pm

    Thanks for sharing this beautiful recipe! My kids love chia seeds (yes, the pudding too…) so this will be a big hit in our house.

    Reply
    • Maryea says

      February 12, 2014 at 1:55 pm

      You’re welcome! I hope you and your family enjoy it. 🙂

      Reply
  16. Kristin says

    February 10, 2014 at 7:17 pm

    This looks good! I’m late to the chia party too. I don’t really know what to do with it besides adding to smoothies. I loved the intro about your hair – we WERE pretty isolated…

    Reply
    • Maryea says

      February 10, 2014 at 10:02 pm

      It’s so quick and easy– it’s worth trying. I put chia seeds in my oatmeal or use as an egg replacer if I need it. I may never buy regular jam again, though, because this is awesome.

      Reply
  17. annie @ chase that i love says

    February 10, 2014 at 3:58 pm

    I still have 80’s hair, and not by choice. If I walked out of the house without doing anything to it, it would poof up like the worst perm you ever saw. Consequently, I wear it in a boring but manageable bun all the time.

    This jam is my jam. Er, can I say that if I’m not 16? Raspberry jam disappears fast around here because how much I love it.

    Reply
    • Maryea says

      February 10, 2014 at 10:00 pm

      Oh, you can totes say that. 😉

      Reply
  18. Lee says

    February 10, 2014 at 12:21 pm

    I think it works well in jam because the seeds are reminiscent of raspberry seeds. Though, I do like chia pudding too.

    Reply
    • Maryea says

      February 10, 2014 at 1:52 pm

      I think you’re right. It also probably helps that I don’t take a big bite of this jam from the spoon but enjoy it on something else.

      Reply
    • Katherine says

      February 2, 2019 at 3:51 pm

      And try blending your chia seeds in an old coffe grinder ro make rhem more of a powder….i use Trilogy mix : chia, hemp and flax blend !! Works great..even in baking

      Reply
  19. Alexis @ Hummusapien says

    February 10, 2014 at 11:45 am

    I agree–the texture of chia pudding can be a a bit off-putting. Have you tried letting it sit overnight and then blending it so it’s smooth? That’s my fave way to eat it! I love mashing reheated frozen berries with chia seeds for a quick pancake topper. Love your version!

    Reply
    • Maryea says

      February 10, 2014 at 1:52 pm

      No, I haven’t tried that, but I need to! 🙂

      Reply
  20. Kate says

    February 10, 2014 at 8:59 am

    How long does this keep for in the fridge? Sounds delicious!

    Reply
    • Maryea says

      February 10, 2014 at 1:54 pm

      It will keep in the fridge for about a week. I have also read that chia jams freeze well, but I have not tried it yet.

      Reply
      • Valerie says

        August 4, 2014 at 7:56 pm

        My family is used to eating very sweet jams. I made this recipe with only two Tblsp. of honey. I had to add two more Tblsp. and I just hope that is enough to sell them on it. I like this recipe personally. I like the powerful raspberry taste. Thank you.

      • Maryea says

        August 6, 2014 at 4:45 pm

        You’re welcome! Yes, my family is already used to lightly sweetened jams, so I can see how some families may need more sweetener. I hope they enjoy it!

      • Shannon Garden says

        August 30, 2016 at 3:30 pm

        Will this recipe work with black berries?

      • Maryea says

        August 31, 2016 at 11:39 am

        I don’t see why not! But I haven’t tried it. 🙂

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