Raspberry Chia Seed Jam – Gluten Free

Homemade jam has a new definition with this Raspberry Chia Seed Jam recipe. Besides being ridiculously easy to make this healthy, jam is refined sugar free, naturally sweetened with honey and fruit. Berries are also naturally gluten free making this four ingredient recipe a true keeper.

Raspberry chia seed jam in a jar sitting on a a marble surface with a red checkered napkin in the background

I am so excited to share this chia seed jam recipe.

I’ve seen numerous homemade jam recipes floating around for ages and I’m planning on baking thumbprint cookies for the holidays so, no better time like the present ( Christmas present?) to try my hand at it.

The goal is to cut down on sugar so I used only a bit of local honey from Mancini’s as a sweetener and really relied on the natural sweetness of the berries to round things out.

What’s going to give your jam it’s ‘jamminess’ is the magical chia seed. I could drone on for days about the benefits of chia seeds but instead I’ll just point out a few highlights.

Chia seeds are:

  • high in protein
  • high in fibre
  • source of iron
  • source of calcium & magnesium

Nice!

Besides these great attributes, chia seeds are also a great binder as they create a gel like substance when they are exposed to water. This is how jam is produced out of so few ingredients.

The chia seeds will glue it all together making it spreadable and able to function just like store bought jam. However, unlike the jam you buy, this rendition isn’t chock full of chemicals and additives not to mention a lot of added sugars.

HOW TO MAKE RASPBERRY CHIA SEED JAM

Soak the chia seeds in water for 10 minutes.

A tablespoon full of chia seeds

A tablespoon full of chia seeds

Meanwhile, rinse your raspberries.

Recently rinsed raspberries in a colander

Pop everthing into a blender and whiz until the chunks of raspberry are smooth and that’s it!

Pour it into a glass jar.

I bought a set of 3 of these little jars at the dollar store for $2. Lol!

Raspberry chia seed jam in a jar sitting on a a marble surface with a red checkered napkin in the background

The whole process takes less than 20 minutes and the result is something worthy of spreading on some toasted Ezekiel or for filling thumbprint cookies. –> I’m trying out a gluten free version so stay tuned!

Raspberry chia seed jam being spooned out of a jar

Yum!

To give you an idea how well this chia seed jam worked out, I walked into the kitchen and found Joe someone eating it with a spoon out of the jar!

He looked at me and said “Your jam is good” and then continued spooning it in 🙂

Raspberry chia seed jam in a jar sitting on a a marble surface with a red checkered napkin in the background

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Raspberry Chia Seed Jam

Sharon Rhodes
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Soak 10 minutes
Total Time 10 minutes
Course Snack
Cuisine American
Servings 6
Calories 41 kcal

Ingredients
  

Instructions
 

  • Soak chia seeds in water for 10 minutes
  • Place all ingredients in a blender and pulse until combined
  • Store in a glass jar in the fridge

Nutrition

Calories: 41kcalCarbohydrates: 8gPotassium: 38mgFiber: 1gSugar: 6gVitamin C: 5.3mgCalcium: 18mgIron: 0.3mg
Keyword Raspberry Chia Seed Jam
Tried this recipe?Let us know how it was!

Click for Nutritional Stats

Raspberry Chia Seed Jam

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96 Comments

  1. Hello I leave in Greece and in one of my visits in England I found out about chia seeds for jams.I do apricot jam and citrus fruits jam.How can I use them ,so I don’t have to use sugar.Non of those fruits are soft so they will have to be cooked first ,I think Thank you

  2. Hello,

    This recipe looks Amazing wanted to know if we can share under Recipes Suggestions under our new website.

    Thanks

  3. I was going to leave a comment asking how long it keeps, but then saw that nearly every other comment asked the same question 🙂
    I’m very, very excited to try this and sub it for jelly in my kids’ pb&j sandwiches.
    Recently my son has asked for “jelly only” sandwiches and I’ve balked because store-bought jelly just isn’t that healthy! But with this I can’t think of any reason not to let him have it, right?
    Thanks so much for the recipe!

    1. Hey Amanda! This jam is life changing. 😉 It’s great with all berries too. Strawberry/blueberry is nice. Have a great weekend!

  4. I made this – super simple and tastes great. It’s like old-timey refrigerator jam. Does not keep a long time, but that’s ok cuz I eat it quickly

  5. I made mine using blueberries that I had on hand. Works like a charm. I love chia and am trying to find ways of getting into as many foods as possible. This recipe made one half pint using 1 cup blueberries. Just enough for my husband and I.

    1. Chia = the best! 🙂 I love chia, too. Another good way to use it is tossing it in smoothies. Enjoy the rest of your weekend, Wendy!

  6. Hi, it sounds like a great recipe my son are constantly sick and my eldest has aspergers and has texture dislikes but he loves jam he suffers from iron deficiencies and I love how simple and great this looks I want to make it now. But I haven’t been shopping so I was wondering I only have tinned blueberries and wondering if they would work? I really appreciate how easy and simple it is because with 4 kids (5 if you include my husband and I do) I never have any time so this will work great for my one day I get when two little one go to day care. Healthy can be quick

    1. Hey Charmaine! I honestly have not tried it with anything but fresh raspberries. I pretty sure frozen then thawed berries would work but I truly would have no idea about using tinned fruit. I’m not sure the texture would translate. Let me know if you do try it. I can imagine simplicity is key with such a full house! 🙂

    1. I’m pretty sure you could but honestly I haven’t tried. I think it might be easier to freeze your berries, then make the jam fresh. It’s a small enough portion that freezing isn’t necessary. Thanks for stopping by! 🙂

    1. The water will absorb into the chia seeds and make kind of a gel. Toss it all into the blender. Super easy! 🙂

  7. must.do.this
    We are getting some bees this year to make honey in our garden. Hubby grows rasperries, bluberries, peaches, strawberries,plums……..and the fruit comes in all at once!! I have been canning for years, and this sounds wonderful. No cooking and stirring, and I can process the jars and store them.

    1. Thanks Cathy! It’s so easy, yet so delicious. I love that you have the fresh berries and honey right at your fingertips. 🙂 I hope you love the jam!

    2. How do you process your jam and how long does it last that way? Curious as to if this can be canned and how well/long it holds up. Thanks! 🙂

      1. Hey Stacey! It’s processed in your blender. I store it in a sealed jar in the fridge. As far as canning, I’ve never tried it. The jam will last up to a week in the fridge. Have a great weekend. 🙂

    1. I did store mine in the fridge. We used it pretty quick though. I used in a thumbprint cookie recipe and to spread on jam. My fella ate it with a spoon! I would imagine it would last at least a week, probably two. You should totally make this! It’s so easy. 🙂

    1. I actually don’t can it. It’s a small enough portion to store in the fridge for up to 2 weeks in a sealed glass container. Easy peasy! 🙂

      1. I am thinking you can do this like a freezer jam? if you pop it in the freezer after it thickens..it will last a lot longer 🙂

      2. If you use the type jars with the “pop” tops. Either canning jars or the jars you buy at the store with metal lids, if you pop them into the microwave for just a few seconds, put the lid on, push the “button” in and tighten it, the cold air of the refrigerator will make it form something of a seal. You have to do this each time you use it, but I do it with left over store bought spaghetti sauces, etc, that I don’t use up fast enough to keep from ruining. They last much longer than just putting a lid on.

        1. Hey Dianne! Thanks so much for the tip. I will try this for sure with leftover tomato sauce ( I always have one on the go). Thanks again. Have a great week! 🙂

  8. I wonder if Frozen Mangos and Chia seeds would make a tasty jam?
    I make jams of all kinds and have had a few requests for low sugar versions.. The only problem is that the sugar is what preserves jam when you can it to make it shelf stable for long periods of time. I’ve been on the look out for a safe and preservable way of reducing the sugar to next to nothing since fruit on its own can be sweet enough for my jams…
    I am also attempting to reach the non-GMO and the diabetic and Pre-diabetic markets and think this just might be my avenue. Thanks for posting this idea!

    1. This is such a great option to traditional sugar laced jam. I just make enough that we need so there isn’t any waste. I think mangos would taste amazing. I would let them thaw first, then give it a whirl! Thanks so much for the great comment!

    1. Hello Laura! I have only used fresh myself but frozen fruit should work if you let it thaw beforehand. Let me know if it works out. Thanks for stopping by 🙂

  9. Oh my gosh, it’s beautiful – I love the color. This such is a great idea. I think I might try it with some of my extra blueberries.

    Also, I’m so glad I read this because I was about to go to Michael’s tomorrow to try to find some more jars and it never occurred to me to look at the Dollar Store, but I’m totally going to now!

    1. Hey Stephen! It’s a pretty small quantity and we usually eat it up within the week. I would imagine it would last in the fridge for 1-2 weeks. So easy and delicious.

  10. Oh my gosh! Brilliant! I’ve made chia pudding, but never chia jam! What a fantastic concept to use chia’s inherent gelling qualities to make a beautiful, healthy jam! Ok – I admit I’m using a lot of exclamation points, but I’m seriously that excited! This is a great idea! Thanks a million for the inspiration! 😀

  11. Yum! I made some strawberry chia jam last summer and it was super delicious! I canned several jars of it so I can enjoy it all winter long 🙂