Raspberry chia jam

Raspberry chia jam

When I ditched sugar quite a few years ago, one of the things I missed the most was jam.

I used to load the sweet spread on everything from my morning toast, to crackers and peanut butter sandwiches, and on top of yoghurt for dessert.

When I gave up sugar, I gave up jam and I’ve been trying to find a healthy replacement ever since.

Enter chia jam.

I admit, it sounds odd throwing seeds into a mix of stewed fruit but they give the jam that gooey consistency you want.

Here’s a recipe for raspberry jam that I make regularly – it’s sweet, slightly tart and full of good ingredients. And the best part? It’s quick and easy to whip up.


1 cup frozen raspberries

1 tablespoon lemon juice

1 tablespoon rice malt syrup (or maple syrup, if you prefer)

1 tablespoon chia seeds


Combine the raspberries and lemon juice in a small saucepan and place on a low heat on the stovetop. Allow the berries to thaw and break down for approximately 10 minutes.

Once the berries have broken down, add the rice malt syrup and chia seeds and stir well.

Keep the mixture on a low heat for a further 5 – 10 minutes and stir regularly. Be sure to keep a close eye on the jam at this stage as it comes together quite quickly.

It will be ready when the jam appears glossy and gooey, and it starts to stick slightly to the bottom of the pan. At this point, turn off the heat and transfer the jam into a jar or container to cool.

The mixture will continue to thicken as it cools.

Enjoy on toast, crackers or with plain yoghurt.

Store in the fridge for up to one week (if it lasts that long!)

Sharon Green, editor

Sharon Green

Sharon Green is the founding editor of SHE DEFINED.

An experienced journalist and editor, Sharon has worked in mainstream media in Australia and the United Kingdom.

Forever in search of a publication that confronted the real issues faced by modern women, Sharon decided to create her own.