Raspberry Chia Jam

Homemade Raspberry Chia Jam – YES PLEASE! 

I have been wanting to create a healthy jam recipe for while now because it is so much yummier, cheaper and better for you than sugar-laden store bought jam. This homemade raspberry chia jam is to die for – it is packed with omega 3’s and healthy fats from the chia seeds and contains potent antioxidants, fiber and phytonutrients from the fresh raspberries. 

Good news: this homemade raspberry chia jam only takes 5 minutes to make and is made in one pot. Could it get any easier? 

This recipe is: 





✔️Refined sugar-free

Simple Ingredients – Raspberry Chia Jam 

You don’t need a million ingredients for this raspberry chia jam. The 2 main ingredient you need for this is organic chia seeds and frozen raspberries, THAT’S IT! I like getting my frozen fruit from Trader Joe’s, it’s very reasonably priced there. 

Chia Seed Benefits 

  • High in fiber 
  • Promotes weight loss 
  • Good source of omegas 
  • Fights heart disease 
  • Aids in digestion 
  • High in plant-protein 

Raspberry Chia Jam


I keep my jam in a mason jar in the fridge and you can store it for up to a month. I used lemon juice as a natural preservative. 

Raspberry Chia Jam

My boyfriend reaps all the benefits of me having a food blog. I made him this amazing almond butter and jelly toast using the homemade raspberry chia jam and he LOVED IT! I used the tuscan 100% whole wheat bread from Trader Joe’s for the toast by the way. 

Raspberry Chia Jam

Refined Sugar-Free

I used maple syrup instead of filling this with sugar. Also, you can omit the maple syrup but since raspberries are naturally very tart, the maple syrup helps to balance out that tartness. However, I only used 1 tbsp for the whole jar. I promise this jam recipe will win over your whole family. 

In addition, you could even use this as a topping for oatmeal, as a raspberry chia pudding, or simply just on toast. Your kids will love it too! 

Simple swap: feel free to swap out raspberries with strawberries if you don’t have raspberries on hand. 

Raspberry Chia Jam

Raspberry Chia Jam

Share the love

Pin on Pinterest, post on Facebook, and share on Instagram if you make this recipe! Be sure to tag me @CodeGreenWellness if you do! I want to see your homemade raspberry chia jam creations. 

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Raspberry Chia Jam

Homemade Raspberry Chia Jam (refined sugar-free)

This 100% plant-based raspberry chia jam is gluten-free, refined sugar-free, wfpb and delish. It is subtly sweet, tart, perfectly textured and takes 5 minutes to make. 
Course Breakfast
Keyword Homemade Raspberry Chia Jam, Jam, Raspberry Chia Jam, Raspberry Jam, vegan jam
Cook Time 5 minutes


  • 2 cups frozen raspberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1 half lemon juiced
  • 2 tbsp water


  • Add water and frozen raspberries to a small/medium sized pot and turn stove on medium/high heat. 
  • Stir as the stove heats and cook raspberries for about 4 minutes or until completely thawed and they have fallen apart (you can mash them with the back of a spoon as you stir). 
  • Add in lemon juice and maple syrup and continue stirring for about 1 minute. 
  • Remove from heat and stir in chia seeds. 
  • Add to a mason jar and let the jam sit in fridge overnight in order to get the right texture. The next day you will have perfect homemade jam. 
  • Enjoy! 


You can use strawberries if you'd like instead of raspberries or any other berry you like. 

I hope you love this recipe as much as I do! 

In good health,


11 replies
  1. Brian says:

    Awesome sauce, I mean jam! Even the Trader Joe’s reduced sugar blueberry jam is too sweet for me. So, this is great, thanks@

    • Danielle Keith says:

      I don’t know about it being canned but keep it in a jar in the fridge and it should last up to a few weeks! The lemon acts as a natural preservative.

  2. Pj says:

    Hi Danielle-hello from England! This looks great and I have the ingredients to try this today but I just wanted to check that this is safe to give my kids? Just concerned re the fact that the ingredients (excepting the chia) seem very similar to a quick raspeberry sauce I sometimes make for their weekend pancakes and that starts to taste distinctly funky by the next day if we ever have any left over. I always thought it was the high concentration of sugars that made it similar a Petri dish for bacteria! Your post and photos look so awesome though and I really want to try it for this week’s porridge breakfasts! Am I doing something wrong or will the chia make it last longer?

    • Danielle Keith says:

      Hi! It won’t spoil! The lemon is a natural preservative and this jam is kept in the fridge. Don’t worry! Thank you for the love.

  3. Brian says:

    What a deliciously awesome raspberry jam recipe! This is my favorite berry jam & I love how this is all natural, organic, & full of nothing but yumminess goodness & none of the processed junk! Thank you for sharing.


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