Raspberry and chia jam | Blackmores

Raspberry & chia jam

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Versatile, delicious and no added sugar – Roberta Nelson’s recipe for raspberry jam is sure to become a fixture of your weekly meal prep.

This has got to be the quickest, easiest, most delicious jam to make. Without doing too much at all, the mixture comes together to be just like your favourite store-bought version.

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Raspberry and chia jam | Blackmores
However it has none of the added sugar (it is less sweet but just as tasty) and all of the antioxidants from the berries and is a source of omega-3 fatty acids and fibre from the chia seeds. 

Add this recipe into your weekly meal prep and have raspberry chia jam to swirl through your overnight oats, spread liberally onto your nut butter toast or to dollop on top of coconut milk ice cream as a nutritious touch to your dessert. 
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vegan, gluten free, refined sugar free

Makes a jar of jam


  • 5 cups of frozen raspberries
  • ¼ cup black or white chia seeds
  • ½ an orange, juiced

How to make

  • In a mixing bowl, combine the frozen raspberries, chia seeds and orange juice before covering them and allowing the berries to defrost for about three hours at room temperature
  • Once the berries are defrosted, using the back of fork, smash the berries up to a consistency that suits you for jam. If your chia seeds haven’t fully gelled up yet, allow the mixture to sit for another 20 minutes or so to let them absorb more moisture
  • Serve your jam on top of your porridge, mixed through your overnight oats, on toast with peanut butter or in a chia seed pudding for double the chia fun! Store any leftovers in a clean, airtight jar for up to one week in the fridge

Roberta’s tips

  • You can substitute the frozen raspberries for frozen blueberries or do a mixture of both

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Raspberry and chia jam | Blackmores